Recent content by Richard C

When smokin for a large type group I do a "Main Course" type. Fire up the propane grill and add stuff like burgers, dogs and quarters to round it out. Good luck.

I wish back in the day when I starteed smoking meat I knew about this forum. Yeap...Less is more and I figured this out the hard way. I like fruit wood for poultry and hickory for Beef. I never use Mesquite and I'm in Mesquite country. Suggest you add a lot less wood then you think you will...

In my day job (Canning) I work with USDA regs and they have a big safety factor built in. Don't abuse the recomendations but sounds like you don't have an issue.

Very nice looking, really like how the Bark looks. I'm torn between Burnt Ends or not. Wifey and I really like them so about 1/2 the time I do them. What sausage do you do? I'm an Opa's lover...HEB usually has a good supply.

Actually Ribs are on the agenda for this weekend. I'll let you know how the Peach works out...Thanks

I love the Next Morning meal!

Man that is beautiful...

Here is some Chicken we did the other day on our WSM. A few hrs 230-250ish. Used Kingsford and Peach chunks. 1st time using Peach and I really liked it. Gonna do some Cup-Cake Chicken this weekend..

Great Looking, I'll have to give that a shot...Thanks for sharing.

Very Nice Cart.

Very nice looking. I think ribs are my favorite of all time. Luckly I live down here on the border and can score good butcher cut ribs daily. I live in a very small town and we just got a new butcher shop in. Trying to develop a realitionship to get the good stuff.

Nice, very nice.

Man that looks great. Hey I have a question??? What is that white stuff on your patio? I'm from South Texas! ;-)

Ok, now I'm hungry!

Good deal, gonna try that.