Recent content by Phil E

Thanks guys. I did line the drip pan...my first cook with the E310. Just a Tri and some corn. I'll make sure to keep the pan clean no matter what.

Once you go Prime it's hard to go back.

And was wondering, it almost seemed natural to put foil over the "drip pan" for lack of a better term. Not sure what the correct term is but I mean the large pan that funnels the waste to the throw away foil pan. Am I making any sense? lol

From the what if category......if you are from NJ as my wife is you love pork roll. It appears to be a version of odds and ends from the slaughter house floor with a s**t load of salt added in. She loves it...and I...well...I tried it. But of course the first thing I thought of was smoking...

Wow, I just ordered mine. Better get some help!

Nice sauce! Wife thought it a tad hot but loves the balsamic. Added 2 tablespoons honey to even it out for her. Next time will cut the cayenne in half and maybe add some fresh herbs like thyme and oregano.

Dan, I'll be trying this "Pork Paint" today. Really hard to find commercial mustard based sauces out here in California. Only one I've found readily available is at Whole Foods.

2 beer can chickens and 3 racks of baby backs. I got people coming over.

Here is a pic of a pit beef sandwich: Pit Beef In Ocean City, I always liked Bull on the Beach There used to be a place over the bridge on the way to OC that had great pit beef. Might have been Easton. Just a road side stand. It was near a Holiday Inn. Been years since I've lived in MD...