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Just left the Wal-Mart on the Chesapeake Square Ring Road with a fully-assembled 22-inch Master-Touch for the end-of-season price of $99.00 - pretty darned good price for those living in or close to Chesapeake, Virginia...they had six or seven left, plus a number of 18-inchers for even less...

Amen to bidding adieu to the lighter fluid, Carl; but for those who mean business - like me - use one of these bad boys - they make quick work of lighting yer charcoal (although there are those in the neighborhood using the term pyromaniac when referring to me)... Regards, Rooster

Brian, it's been my experience that any number of factors will cause temperature fluctuation, wind being just one; it's also been my experience that a few degrees either way is no big deal, and won't adversely impact on your cook - jusmytoosenzwurth.... Regards, Rooster

What the...no succulent McRib fans out here? On a BBQ site? Blasphemous, I tell you.... Regards, Rooster

On my Win7 PC, ALT + 167 produces the º symbol; ALT + 176 produces this thingy for me: ░ Regards, Rooster

How do you think we 'Skins fans feel about the QB situation in Washington? (HEAVY, HEAVY sigh....) Regards, Rooster

Thanks to all for your responses - my wallet thanks you as well! Regards, Rooster

What Robert and Jerry just said - I've frozen them 6+ months before thawing, defrosting, and smoking, with no ill effects... Regards, Rooster

Stupid question from a fairly-experienced BBQer: If I cook a "London Broil" cut of meat to an internal temp of 200+ degrees, will it become tenderized like a chuck roast, or will it turn into a piece of shoe leather better suited for a door stop? I normally cook that cut of meat to 145- 155...

I found both Netflix original series Peaky Blinders and Marco Polo to be outstanding.

Lin, I had the same problem as you with my 22.5 OTG - a couple of months ago, I ordered the gasket described above, followed the YouTube video directions - written directions are included as well - and while not 100% contained, there is considerably less smoke visible than before my...

Thanks for that update, Len (WHEW! Glad I didn't mouth Rick Browne like I had intended to :eek:) - it WAS a good magazine, hope he can get it afloat again... Regards, Rooster

Hello All: A few months back, I posted a message about a new BBQ magazine entitled Barbecue America, which looked to be a really good publication, so much so that I ordered a year's (six issues) subscription; I received my first magazine (the July/August issue) in the mail, and was not...

God bless all the cat folks! Regards, Rooster

1960's-era RUSSIAN rocket engines; it should have been expected. Quite an embarrassment to our once-proud space program.... sadly, Grissom, et al., are no doubt spinning in their graves. Regards, Rooster

Unbelievable collection, and had NO idea what a Master touch was... and that's one fine lookin' pooch as well! Regards, Rooster

Enrico - thanx for posting pix of your 26.75 OTG set-up - I just took an 8.5 Lb butt off my 22.5 OTG that I used the snake/fuse method on - this was my 3rd attempt; I use a 4-briquette configuration about 80% around the circumference with hickory smoke wood every 3-inches or so - I like lotsa...

Just saw it advertised on BBQ Crawl - was going to post a heads-up, but you beat me to it - best of luck to you, Jason, I've DVR'd it as well! Regards, Rooster

John, it looks great! I've got a boneless chuck in the freezer that I might like to try on my gasser this weekend.... Regards, Rooster

Greg: Last Saturday I used regular K briquettes - same configuration (2 on 2, topped with hickory chunks) and no heat sink; results practically the same. Ambient conditions were comparable to those associated with my first snake method smoke - this one lasted about nine hours (my 7.57 Lb butt's...