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Now its time for a Stoker. Temp control problems are eliminated, sit in the house on yer lap top and watch the entire cook! Ribs look great.

Looks like a flavorgasm on the way. Good job Sean.

Will do, we arn't too far apart, I am behind Cape Coral hospital. I did the pepper stout beef by Larry Wolfe this past weekend, it is excellent.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Sean H: I just pulled the trigger on the 18" WSM (purchased on Amazon through this site, of course). I had enough Amazon rewards built up that it only...

Larry, This dish in incredible. Thank you for posting and keep thinking up good stuff like this!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Sean H: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

I had the CS as well, but after an hour and a 1/2 of trying to sear a steak in it I gave it up bought my WSM. Versatility is worth something.

I don't mess with them, they are addictive as per original recipe. I cook them so much my wife and friends think I should visit a BBQAHOLIC meeting.

Negative, nothing in it that will spoil.

Me in the tan hat cooking in the Ceramic Iron Chef competition in Melbourne, FL I came in 2nd in points, but my wife says it's also known as 1st loser...lol

Too much like a reality show for me.

Google is your friend. </div></BLOCKQUOTE> Google the recipe for it, not hard to make.

Wow, These are defrickenlicious, thanks for posting the recipe.

For those of you that brew their own beer, try smoking the malt first at 200 for an hour. Smoked beer, it's delicious.

Wayne, I use orange wood more than any other. I live in south Florida so it's easy to come by here. Has a great smell and adds great flavor.

I am still looking for a sauce close to Starnes in Western Kentucky if anyone has a recipe. I have tried making my own and I get close but not close enuff for my taste, although my wife like mine better. I used to just order it from Starnes directly, but they now have it made for them and "it...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Wagg: This thread brings up a question I have been considering for a while. How does a WSM or other charcoal smoker compare to the electric ones...

I inspected one thoroughly at the HD in Fort Myers. Personally, I would not buy one. They are metal and it is going to rust, particularly here in Florida. It will not be the last grill/smoker you buy. The price when first introduced here was a tad over $800.00, and now down to $650.00...

I do a lot of long cooks, 12 to 18 hours in a Big Green Egg. There is no way I have ever been able to get an 18 hour cook using K without adding charcoal and cleaning out the air inlet because there is so much junk left from the K. RO Lump burns hotter, longer, and with very litte ash...

you have BBQ recipe books in your bathroom rather than...er....well, lets just say sports magazines.