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Stoker and 18" - works great and I would purchase again.

Well, it sounds tasty, but it sure seems like a waste of beer. Give the guy credit though - he made up a nice story about bbq and the Times published it. Now what are we going to do when all those yankees come down here looking for true "Georgia" bbq? This is a pretty big state and they'll...

I have a Stoker and although I've only cooked a few times with eat, I love it! Never had any problems with temps (well, maybe once) before I bought it, I just value sleep too much. The only reason I smoke is to eat. I personally would rather do something else than tend the fire. I'm a lazy...

I guess it's safe to classify those as 'wet' ribs? With that much sauce, why not use tofu?

Gary, I use rib racks and wrap the ribs around the end of each slot in the rack. So, each slot will have 2/3 of one slab and 1/3 of another. This avoids having more exposed ends and it's easier than rolling (IMHO) to deal with the finished ribs - they'll lay flatter easier. I hope that makes...

Oh, is there anything more wonderful than an expecting father... Tom, I don't have good source for wood, but I can usually find Wicked Good charcoal for sale at the Ace Hardware - corner of Holcomb Bridge and Spalding. Bags of many types of wood are available at BBQs Galore. There's...

I prefer to do most of my smoking from Fall to Spring. It's just that much easier to control temps IMHO. Plus there's not as much to do, so I fire up the foodsaver and fill the frig.

Agreed - I think "Cook-Out" is a better description of that meal.

Great tips from the master!

Pork Butts, Chris Tomlin and A Diet Coke. I also tend to watch golf while the Nu Temp monitors the goings on outside.

That's great stuff!! I remember my dad fighting one of theose grills every time we barbecued - you know, the one where the grate was balanced on a an adjustable post? I like the bandanas and hats too!

100% open - all the time.

As it turns out, this post is EXACTLY what I need (at the moment). As I sit in a hotel room in Louisville, KY wondering where I'm going to go for dinner. And since it's on the expense account, it might as well be something good! I think I'll focus on locating a good salad - maybe with grilled...

It's suppoesed to be cleaned? Brinkman charcoal pan is $4 at the local Bass Pro - if it gets too dirty, I'll buy a new one. For that kind of money, it's not worth my time to scrub that thing spotless after every cook. Last couple of cooks, I washed it with water and a pine cone. Worked...

I'm a happy Nu-Temp owner.

So, they're claiming it burns hotter AND longer? They must not read the forums here...

I tried this 4th of July (my first injection) and it was definitley too salty. Of the three varieties of butts for this cook, that one took dead last in the family poll. Next time, I'll use 1/2 the salt. It was juicier, though.

If it gives you trouble again, install the door upside down. Made a big difference for me.

I'll have to side with Josh on this one - you really don't want the answer. I don't have the heart to give you the numbers, but if you must know, search the forum - I've read it here. (although in this case, ignorance is bliss!!)

Vent control is one lesson that I'm learning. It doesn't take much adjustment to dramatically (and quickly) affect heat. My WSM seems pretty tight so it's small adjustments for me.