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Well... The lamb was delicious! Frankly, I was surprised. (I thought it would be too lamby...) My one son said it was the best steak he'd ever eaten. It really tasted perfect. I made the sauce with a mixture of dried berries and it turned out good too. Thanks so much! I'll make this again.

Changing plans here. It's extremely windy out. Winds 25-30mph with frequent gusts up to 45mph. Unbelievable. I set up the rotisserie and have it going on there. I did trim off most of the exterior fat after I saw your post this morning Kevin. I scraped off the garlic mash and then put it...

LOL! I do have a rotisserie on the gasser, but I thought I'd smoke it to mask some of the lamb taste.

That's what I'll do then along with a pan of potatoes under it. Thanks

I bought a 5 pound bone-in leg of lamb yesterday at Food Lion. It was 50% off. In the past I've grilled lamb chops a few times and they turn out ok. (Not that great in my opinion.) I can't say we don't like lamb, but I not that excited about making this. ANYWAY, this roast has a layer of fat...

I'm so ashamed! I haven't smoked anything since last spring. I had everything to get the Weber going this morning but as I stood there staring at the chimney and bag of charcoal I couldn't remember how I use to get it going. I knew there was a method to it, but darned if I could remember. So...

That sounds great! I was just looking around for something new to try and I love tacos.

I smoked some wings a few weeks ago and they turned out good. I think I did them for 2 hours and then put them on my hot grill to crisp up. I put a buffalo sauce on them and chowed down. Next time I think I'll just throw them under the broiler to crisp.

I bought some at Bi-Lo or Win Dixie (can't remember which) for .98 cents each.

I'm coming in a little late here, but I just smoked my first brats this past weekend. -I soaked them in beer, some hot sauce and onions all night. -Smoked them on the WSM till the internal temperature was around 165-170. -Sliced them up and served them to snack on for lunch. -I had 4...

I'm with Brian L that posted above. After being around the smoke all day, I feel like I enjoy the meal better if I shower first. I also have a side box smoker that I burn only wood in. I have to tend that thing every 15 minutes and I am so sick of the smoke smell by the time the food is ready...

Thanks for the post. I had been wondering the same thing. I also have a smaller chimney and wasn't sure how much smaller it was than the weber one.

I shut all the vents and snuff out the fire. Next day or so, I empty the water pan and wash it in some soapy water. It's been washing right up. I put the grates on my grill and burn them off, then scrape with my brush. I do pick out any big chuncks of charcoal to reuse, and dump the rest...

I received mine today! It missed this weekend's smoke by about 4 hours. It sure smells good though.

I think that's part of my problem. I'm not a fan of coleslaw on a pork sandwich. If it was just pork I'd love to do it. First place in the fudge contest is $600, 2nd is $300 and last is $100.

Rick, it's the Dixie Classic Fair in Winston-Salem. Oct 1-10th. The Q contest is on the 4th. http://www.dcfair.com/catalog.htm Go down to the "Special Events" box and you'll find the Q contest there. There is also a link there to be placed on their mailing list and they'll send you a full...

Mine turned out good. Thanks Keri!

I'm flippen through my local fair's entry book and see they are having and amateur pork BBQ contest. We have to provide pork (chopped) with a tomatoe or vinegar based sauce, slaw and 4 buns to make them into sandwiches. Everything has to be homemade (except the buns) and must include Texas...

Sounds good Bruce! Where do you find the Bone Suckin' Rub? I love the sauce but never ran across the rub.

Placed an order as well. Thank you.