Search results

Pull the trigger, I just brought it up and it now says price unavailable, 10 minutes ago it showed as $329.00. apparantly they have realized their pricing error.

Lowes seems to have recognized their pricing error, the number you reference as being $198.00 is now $329.00 on their web site.

I learned never to put my WSM and associated items in our bedroom closet, and to never take my wifes shoes, hundreds of them, out of aformentioned closet, and put them in the garage.

So, I should take all my grills outside and let my wife back in? She does fine with the standard Weber cover, except her feet get wet from time to time.

Hey Nathan, yes, I used paste after trying the kethup. I liked the paste better because I thought the ketchup made the sauce too sweet. A matter of preference. The paste is more concentrated so add until you like the taste/

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Ferguson: Yeah, this was built from scratch... found some plans on the 'net: cold smoker plans I was initially going to fire it up using a hot...

Bill, the general feeling is that Duraflame lump is manufactured by Cowboy. Go to www.nakedwhiz.com and read the review for Duraflame.

Tis a amall world Mike, what makes it even smaller is I moved to Cape Coral from Pensacola. Mike

Ya'll gotta listen to this guy, us Freeman's know the Q.

Get some Royal Oak lump at Walmart. Out of over 60 competitive bbqer's polled, Royal oak was the number 3 lump used, with Wicked Good being #1. I can't remeber which one was #2 at the moment. I used Wicked Good a lot, but was going broke paying more for shipping then what the charcoal cost...

I have been to Smoque several times and I agree that for me, the rub is not very spicy, but it sets my wife on fire, so it is different thngs to different folks. I am guilty of taking my own sauce when I go. Its a vinegar sauce that is a variation of Western Kentucky sauce. Smoque's pulled...

Greg, I tried the rub every which way there is I think. For me, the best way I have found is to put the rub in a blender or food processor, add some red wine vinegar and olive oil and make a thick paste out of it. It stays on the meat very well and makes an incredible bark.

After some thought I suppose it is not all ash that I was seeing from the Rancher. It appears that the binder is not sufficient to hold the product together and a lot of what I had to clean out was carbonized dust rather than ash. My first mistake was to vacuum the dust out of the Big Green...

Rancher is ok in the WSM. It leaves wayyy too much ash for me to use in the big green eggs since they are harder to clean out, it leaves so much ash that Mt. St. Helens is jealous. The WSM can just be dumped once taken apart. I have tried soo many brands and types and have settled on Wicked...

Jeff, yes one can get very good combustion control with the Rocks system. There is a pit sensor that controls a fan for combustion as well as set alarms for low or high temperature. Rocks has an adapter for the fan that fits the WSM prefectly. This works for meat temperature too. The system...

Rocks BBQ makes some sleeves for polder type thermometers to pass thru. Remove the screws that hold the grill support and install these. Lot less trouble and no drilling. Better yet, buy their system and watch the smoking procesws and make changes form your laptop while watching the game on...

I suppose I could send you the 4 bags of Rancher I have left over. I won't use it anymore because it leaves more ash them Mount St. Helens did when it erupted.

Wayyyyyyyyyyy too much ash with Rancher. It makes Kingsford charcoal seem conservative.