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Propane has a taste? as Hank Hill tells us "Taste the meat, not the heat". :)

I've noticed some of the chunks have bark on them. From what i've read here, and on other smoking forums, and my actual results, it doesn't seem to make a difference if there's some bark on wood chunks.

I have one, and sadly have only used it once to smoke some cheese. The smoker worked great- just as it was advertised, I belive my problem was with the saw dust used; "Grape vine". It sounded nice, but was very bitter. I'd like to try it again and am looking for some recipes. I'de be...

My wife bought me a sample pack of wood chunks from the Charcaol store (charcoalstore.com), I received Peach, Nectarine, Cherry, Apple and Oak Burbon barrel. I am very happy with the product and they had a decent selectionof wood.

Better than brand new!

Would a ceramic cooker (a-la Big Green Egg) hold up any better? Might just have to keep an eye on the metal parts (hinges and such?)

A teaspoon of olive oil helps out quite a bit.

Skip A few years ago I had a coupon for Omaha steaks and decided to order up some pricey filets for some out of town guests who really enjoy steaks. (Not to mention my wife and I as well). It was embarrassing. The steaks were tough and had no flavor. Even at my discounted price, I still felt...

Sorry Skip, this is were I question you credibility. :) Actually it sounds like it's the very reason you bought the Spirit. (and that's not ment to be a disparging remark at all, it just sounded funny to me when I read it. :) )

I think the sear station might give you uneven heat on the left side of the grill. When we rotisserie on the Ep 330. we just use the standard 3 burners to create an even heat. The EP 330 with the 3 standard burners should provide plenty of heat.

Jeff, if you ever get up in the Worcester area, you've got to try the fresh home made Polish keibasa at Golomoes on Milbury Street. It's fantastic, Once you have it, you'll wonder what the grocery store is selling, becasue it aint keibasa. :)

Thanks Jeff. That makes perfect sense. I had read instructions on line and they just weren't clicking with me.

Stainless steel wont rust like cast iron, nor chip/flake like the PCI's. I'm surpirsed to hear that after 10 years your PCI grates were still in good shape. Every set I had lasted only a few years. Not sure if I was "overly aggressive" cleaning them, or if high heat was the culprit (I heard...

I picked up the CB door, rotisserie and fire ring this year as well and was very impressed with the quality of Chris's products. I was a bit skeptical that a battery operated rotisserie would have enough "oomph" to turn a rib roast for several hours, but I was happily surprised to see how well...

A cover and a handle lamp were my two additions to my EP 330. :) anything else is more dependant on what you already have, don't have. You can never have too many propane tanks. a good large spatula and tongs are also must haves. :)

Do you even need the MM when doing Ribs?

What would grill grates cost for the Weber Genesis? For the extra money of the grill grates, upgrade to the EP330, and get the side burner, the ss grates and bars and the sear station, no?

I place my chimney right in the WSM. It lights the briquettes underneath it as well as what's in the chimney.

I don't flip the board either. I'll weigh the plank down and soak for a few hours in the sink and then cook, and serve the salmon on the board. My wife enjoys the cedar planks so much, we ended up finding an on line reources and bought them in bulk. I see some places offer alder and maple...

I've done the boneless leg of lamb recipe over in the cooking topics and really enjoyed it. A bit of smoke and some garlic really complimented the lamb. I'd be curious how the ribs come out.