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No chance of your stinky socks being anywhere near his freezer. I do know that it is loaded with some of the finest BBQ in California though.

Too juicy??? Too Rich??? Really? That really sounds like what most of us would like to accomplish. Not trying to rain on your parade, but there are lots of BBQ enthusiasts that would love that problem.

Sorry Rob, but that is something that I do not know anything about. I think you can go to Guru site and download that info, but I am not sure.

You'd think that Trader Joe's and OSH would realize that BBQ is not seasonal as they put it. I have talked to the folks at Rancher and they told me that OSH and Trader Joe's would repeat the sale again this year. They are just waiting for them to place the order; well at least they are waiting...

I never read distructions either. I guess that is why half the stuff I own doesn't work. Instructions, I don't need no stinking instructions. I usually drink plenty of beer when I am putting something together, that way it looks good when I am done, or does that just apply to ugly... no I won't...

Justin, I have done Tri Tips with both cherry and peach separately of course and loved them each way. I have to say that the peach was really mild and everyone loved it. I am partial to the cherry wood flavor myself, but I liked the peach as well. I usually cook mine to around 135 and let it...

Mark, you may find that the internal temp isn't going to be all that important. I would say once you reach 180* you will still not be done, and the best way to check for done is to insert your probe into the brisket and if it goes in with no resistance, then it's done. You may find your internal...

Great idea Dwayne about the taco seasoning. We usually use ground turkey for the filling seasoned with garlic salt, a dash of cumin, and after the ground turkey has cooled a little we mix in some spinach dip or even the artichoke and jalapeno dip, then stuff and wrap with bacon, but now I like...

I use foil, but only on the deflectors.

Do you own the DIGIQ II or another one of their models. If you own the DIGIQ II just make sure you have the ramp mode turned off, or it will drive you crazy. When I first got mine, over two years now, I didn't know about it and when I did my first cooks, I kept losing pit temps once I got within...

well you know I sure will be giving that a try for sure. I may offer some to Mrs. Robinson, as long as Mr. Robinson doesn't mind. I knew you had done it, I was just busting your chops a little buddy. See ya Saturday/ Now it looks like 23 people brother.

Not no, but heck no... I think I will become a vegetarian after seeing that.

Larry, two questions... 1. was that chicken in an accident? It appears that the leg quarter on the left looks like it either dislocated it's elbow, or you beat the heck out of it. 2. tell the truth, did you cook that bird or did Shawn?

Dang it John, I just poked a hole in my monitor with a fork. Looks awesome brother.

I do mine exactly like Jim does and always have great results. Tender and juicy and full of flavor. Searing them first really works beat for me as I have tried both ways and searing first then going indirect works very well.

5209 4th St NW Albuquerque, NM 11301 Central Ave NE Albuquerque, NM http://mrpowdrellsbbq.com/

Bryan, are you still digging out up there?

Going to Larry R's home for the game and the usual outstanding "Q".

When you plan your backyard landscaping around the amount of BBQ equipment you have. When you don't mind tagging along with your wife when she goes to Wal-Mart so you can check out if there are any deals on charcoal or BBQ supplies

How many of you use a vertical style of cooker? If you do, what brand are you using and how well does it perform? Looking for solid information on cabinet style cookers as I might be inclined to buy one very soon, but would like some input from all of the experts on this forum.