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So, it seems that I've been lucky enough to find a SpiceWine from the builder....picking it up tomorrow and I can't wait to give it a shot. Thanks for the leads, friends. :-)

All, I just had a very lengthy and fun discussion with David Klose after I called his company. I'd been leaning towards a Lang smoker but had (again) been pointed in the direction of Klose. I don't mind paying more for quality and I've read and heard Klose are the epitome of quality for...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: Brian, I hate to say this but there's a lot of information on the Internet regarding the Traeger smokers not being able to put "a lot of smoke"...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by GregS: Mother Nature threw a monkey wrench into the smoke plans. Just as I was getting ready to fire up the bullet, major downpours and very windy...

Jim, Yessir....true, I have 7 smokers on my deck and another nine grills, it's been my hobby for almost 30 years. The medium setting on this Traeger is around 250 to 275 depending on when I check the thermometer I installed, and that's to high to smoke. I guess the thing that bugs me is the...

Yep, I haven't been here in a couple years after I got in trouble for not digging the Paul Kirk class. Well, now I'm here reviewing something different and I guess I won't be popular again....I'll just tell you what I know and have tried. I bought a 2008 Traeger Lil' Tex 070 because I liked...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ed Wheat: Hi, One good friend of mine uses salt and pepper as a rub and then sprays cider vinegar every so often on the ribs as they cook. I have eaten...

Heck, I'm having a regular ol' cookout this weekend. I live in NW Arkansas and I'd like anyone who can drive on up-down-left-right to come on over. I just moved to a new house but the Q should be the same as ever. I have maybe 15-25 people coming by...but I'd love to meet a few off of this...

Lol, oops...sorry Mordechai. To many beers in me is the only excuse I can offer.

This'll sound stupid. What I always do is run hot water in the cooler and cover it. I put a couple towels in the dryer... When the food is done, I pour out the hot water, put a hot towel on the bottom, put the food on the towel...and cover it with the other hot towel. It works like a...

The only reason I LOVE to boil the vacuum sealed meat is because the water can't really get above 212 degrees ( yea, yea...depending on sea level ) You put the bag in the water for about 15 minutes and you never go above your smoking temperature...not to mention...they're just about as good...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Kevin Cameron: Thanks for the tip. Just got home w/ a 6.5# brisket flat to smoke. I want to eat around 5 PM tomorrow, so, I am thinking about puttin it...

Hunter, I think the general guideline is 4 hours TOPS in a cooler. I've had friends stop by and given them a brisket in a cooler at 9am(wrapped and insulated by clean towels)...they opened it at 2 in the afternoon and it was steaming. I wouldn't trust any longer than that though.

Dude, you're not messing anything up. A well smoked kind of dry brisket is still better than most stuff out there! In the past, I've had EXACTLY the same problem you've noticed. The bottome 1/8th of an inch of the brisket seemed to turn to jerky. What I did was stop trusting my...

Hickory is a GREAT all around wood...if your guests aren't to picky about smoke flavor. It's very rare but I've had some folks put off by the strong flavor of both mesquite and hickory. I've had great success using cherry and apple together with brisket. It's not overpowering and it's a bit...

I actually have a bag of the Wal-mart charcoal sitting on my deck. I used it to start my mini-weber....it's a good charcoal to cook a steak, chicken...hell, anything that you're grilling relatively quickly. I'll second what the others have said though. Kingsford is very consistant for me. If...

Par-Boiling.... A LONG time ago most of my friends would tell me that the only way to cook ribs right was to throw them in some boiling water...just until the color changed. I think that may still be the norm for a lot of folks. From what I've seen, it's mostly people who cook ribs on a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff rector: I pulled the brisket at 195degrees and rested it for 4hrs.The texture was good and so was the flavor but the moisture went and hid...

Hi Jeff, Just to buck the boat a bit, there's been a lot of folks that say fat cap up...and fat cap down. I'll go on the record as saying it doesn't much matter. The theory was that the fat cap up would baste the meat as it cooks...and maybe it's true. What I can tell you is that you...

I live in Wal-Mart country....Right here in good ol' Bentonville Arkansas. Even though it's Wal-mart for miles around, Tyson chicken has its headquarters here also. The Wal-marts that I'm familiar with (there are 5 within 30 miles of me) all carry brisket packers with no solution added...