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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike B.: I've had pretty good luck with Chuck Roasts. I don't like them any other way than smoked. </div></BLOCKQUOTE> I believe it. They're...

I've got my first Chuck Roast on the WSM this morning. Not going to use a theremo, going to trust the 3 hours a pound rule on Chuck. Thought I'd give it a try being brisketts tend to be too much meat for us. Plus its supposed to be better then brisket for pulled beef. I also like to use...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimT: WARNING: What ever you buy, don't let the cables get even the slightest hint of moisture on them. It will wick down to the probe and short it...

I too like the Maverick ET-73. Range is poor. I've done the mod and got a few more feet out of it. No where near 100 feet. Heard the customer service is poor, so I didn't bother, plus I don't need the range. Don't get me wrong, its a great theremo for the price. There are nicer ones for...

I too discovered Nature-Glo ant Gordons a few weeks ago. Very nice product. Burns even. Gives nice smoke aroma while cooking, ie no amonia smell. Leaves a nice flavor on the meat. I will say it doesn't burn as long as Kingsford, but is by far a superior product for flavor. GFS is Gordon...

Do you have a meat grinder? If so, debone all of it, Get rid of any nasty grissel. And make yourself some sausage patties. The ribs you purchased before sounds like baby back or loin back ribs. This is what I smoke. Not waiste. Much leaner. A little leaner in meat too. If you watch for...

Theres an old myth that wet charcoal can spontaniously (sp) ignite. Here is an artical by the Naked Wiz that explains the myth. Maybe we should send this one to Myth Busters?

One way would be to slice it. Make a big pot of Ajus. Warm the slices in the Ajus. Won't take long at all to heat. Foil and warm in oven is always an option.

Salt, Black Pepper, a litte worchestershire sauce, and minced garlic is always a good one.

Deffinetly don't just give him a hunk of beef. Pull it. Make a mustard sc. Splurge and buy a pack of buns.

I like a shorter filet knife or even a longer paring knife. The filet knife is better because of its flexability.

Deffinetly take the skin off if you get a picnic. I find the tecture on the shoulder nicer too. Like others said, still cook the same. Get what you can. There both a fine product and make for some good eats.

Wheres here? It sure would be nice if you filled out your location in your profile.

Whats everyone having for St. Patty day? Besides a beer that is? Myself I'm making some home-made Pastrami instead of Corned Beef.

When you guys that trim your spares down to St. Louis do you smoke the bricket bone w/ all the meat on it or what? Do you trim the skirt or leave it on.

Both. Also make sure you have on in the brined and one in one of the that isn't. This is a good excuse to buy another thermo!

All the coments I've heard about Royal Oak have been favorable. Have not personaly tried it. I don't think I'll go back to Kingsford, even the old stuff. I've been using Nature-glow and it has much better flavor, and no odd amonia smell while cooking. I don't think it burns quite as long and...

I'll start. I use BRITU w/ a variation on spices. I like the texture this cooking techniqes gives. I prefer back ribs. I find spares too fatty for my liking.

This would make a good poll Chris, hint hint. BRITU method, or slight variation. 3-2-1 method, or slight variation. Something completely different. Not looking for spices and recipes as much as actual cooking technique. You can also add spares vs back ribs.

How about, Dear Mr. Kingsford, is that ammonia aroma that your briquettes put out good for our food?