Recent content by JeremyC

I'm just going to resurrect this thread every 10+ years or so. I recently purchased a Weber SmokeFire and my first cook was a brisket. Had a big chunk of leftover point and I made this again and it was still damn good eats! The gift that keeps on giving!

Agree, and I don't think Ace Hardware is considered "big box", but I picked my EX6 up on clearance from Ace. I was told they were making space for newer models, but I'm not sure the Ace reps should be considered an authority on the subject.

Damn, maybe I should go back and check it out w/ my receipt, pocket me the difference. Just fired it, gets really damn hot. Love the flavor bars. My only gasser has been an old Q220 that has seen way better days, this is a big step up.

Just picked this up from my local Costco for $899.99. Looks like they're trying to get rid of remaining stock.

As a Marylander, I'm happy that McCormick is in the position that it is in to acquire all these companies. I don't see them as an evil corporation and I've got a few friends who work for McCormick and are pretty happy with them. They're pretty big on tradition, I would have to assume Stubbs is...

Just bought a 6lb semi-trimmed flat @ BJs Wholesale in Westminster, MD. $5.79/lb. Ouch. Local butcher has untrimmed packers for $4.99/lb. Beef prices are getting out of hand.

After coming out of hibernation, I went to fire up my Stoker and the only thing that seemed to work was the food probe and the white box. I couldn't get the blower to come on, nor the food probe. I don't really feel like messing with it. A new blower and fire pit probe runs about 90 bucks...

I haven't posted in this thread for almost 7 years, but I decided to revisit this recipe again and I'm not sure why I ever strayed from it, it's still awesome even on some boneless skinless thighs. It's always fun when your new neighbors come out and ask what I'm cooking because I'm making them...

Sup folks, I see a lot has changed here the past few years. I got started back in 2007, got really into Q, got married, had kids and was too busy to for Q (sinful, I know). Now, I'm back, I've unpacked my Performer and WSM after years of non-use and neglect sitting out in the elements. I'm...

Thread ressurection ! This is one of my favorite recipes so I'm planning on making this for about 50 people for my sons 1st birthday party next week. 33 adults, 17 kids. I'm thinking about quadrupling everything in this recipe. We're also having hot dogs and assorted munchies. Think I should...

Hey all, just wondering if anyone has gotten StokerLog to run on Linux. I'm running Ubuntu 10.04 and I figured I could use StokerLog 6 using WINE, but the executable never shows up when I double click on it. Anyone using Linux get Stokerlog to work ?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Hartcher: I cook Lamb at least once a week every way imaginable. One of my favourites is on the rotis with a marinade similar to the one above. I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jamie Berry: Looks awesome! I love IPA's. Have you tried Bell's Brewery Hopslam yet? They sold out in one day here in Atlanta. I think they call it a...

Here in Baltimore, where we got about 6 feet of snow in a matter of a week, I decided to try my best summer impression by grilling up a boneless leg of lamb for my wife for valentines day. Took a 3 lb boneless leg of lamb, which was pre-twined and marinated in the following: Didn't really...

Tonight is my first overnight smoke w/ my Stoker and Stokerlog... Using Stokerlog v6.3 and an about 2 hours in I'm loving this thing ! It's so cool, it's well worth the money. I'm doing a packer brisket (separated the point) and a pork butt. I decided to do the brisket texas style w/ just salt...