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Get the BQ 300's He wont have a half inch hole in his lid when he gets the therm in it....seriously, they are beautiful therms and worth the money, think of the difference between a 2" (common looking) dial and a nice big ol 3". Worth 10 bucks imo. I cant help with the promo code, maybe its...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Brewer: Maybe I'll take the weber kettle out of the living room fireplace now....nah, probably not. db </div></BLOCKQUOTE> I'd love to see a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim S: I did mine a little different. The setup is much the same as on the new 22 inch cookers. I used garage door pulls for mine, and installed them...

Reminds me of when I was first purchasing my WSM, a friend of mine wanted to pay for half of it. My response was, Ummm, no, go buy your own. It wasnt the nicest thing to do, but who wants some other guy breathin down your neck everytime you bbq. Sometimes you just have to say no

Lookin awesome Larry!

Lucky! I wish I had the WSM fired up tonight Tomarrow it will get to see some action. I have 6 sasuage logs (2hot, 2reg, 2bacon) thawed for fatties and a couple lbs of ground ribeye for smoked burgers. I'm jonesin for some smoke! Thanks for the photos Larry, keep em comming.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j. pavone: I love the 60 dollar chimney starter they are selling. </div></BLOCKQUOTE> OMG! Just proves there are people out there with way too much money

Awesome Tony! Great looking roasted beast

Nothing beats skipping work to bbq! The butts look great, you should give the overnighters a chance sometime.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff C.: After some additional consideration, I may not even bother with the stacker. Since I placed that order I've started grinding my own pork...

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

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan N.: A friend of mine just picked up a 22 at WalMart for $299 Dan </div></BLOCKQUOTE> Umm, are you sure? For that price I'd send Chris $50, buy...

Everyone likes them no matter what size they are, some like them big, some like them small, they are just good all around IMHO. If your going to fire up the smoker though, might as well get the biggest one you can. You can always save some for later.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: you got to love how the camera sensor detects the electric range (I wish I could see this color) </div></BLOCKQUOTE> You are truely...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clay Cope: I usually wipe the outside down and towell dry (I know, I'm way anal) to keep a nice shine going. </div></BLOCKQUOTE> Try taking a wet rag...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shawn W: Cool, add 2 qts cold water, once below 40ºF add skinned turkey and brine for 36 hours. Air dry an hour or so, lightly coat with oil. Apply...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: Brandon, do you plan on using any wood on this cook? </div></BLOCKQUOTE> Yup Larry, I'll throw a couple hunks of cherry on, its the only fruit...

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

JB, so how does this sound... 1 gal water brought to a boil, add 3/4 cup kosher salt 2/3 cup sugar and 1 tbs black peppercorns. Then, cut the heat and add a can of frozen oj concentrate. It looks like a nice simple starting place.

I have a ~5 lb chicken thawing in the fridge for tomarrow. I've never tried my hand at brining anything and thought it would be a good time to try it. I see that the most simple brine is just salt and water, I would like something a little more complex then that. I plan on using DP's Swamp...