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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 j biesinger: .....I always feel a bit conflicted posting recipes straight from text, so let me make this a little bit of a commercial to ease my...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: the nice thing about bbq is its better to get it done early, it often improves with resting, so take advantage of it. </div></BLOCKQUOTE>...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chuck R: I can’t figure how you get the charcoal in and clean the ashes out? </div></BLOCKQUOTE> Bump. I'd like to know too! JimT

I use a MM start simply to give the brisket more time in the smoke! JimT

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Do you mop your butt in the middle of the night? </div></BLOCKQUOTE> A little personal for this forum, don't you think? JimT

I'm with Dave. Cleaning just increases the chance of rust. JimT

Yup, what ^^^^^they^^^^^ all said! JimT

Michael, Here is a recent thread with a couple more ideas. If you'll note in the thread, the wife and I are going there in May. Soooo,,,,,,If you do visit some sort of BBQ place, could you report back here with your impressions??? JimT

Thanks y'all, good info! JimT

Thanks for the responses guys, but I'm afraid I didn't ask a very good question. Could we try again? When I originally posted, I was thinking of making stuffed poblanos or a similar recipe. Note that Jack did not mention roasting the peppers, nor do many I have found on the internet. My...

We always have a jar of McCormick Crushed Red Pepper on hand! The wife won't eat pizza without it. JimT

You have a 'Qing season in California? Do they make you buy a license, too?? Just funnin' JimT

I've read many recipes that say to roast and peel the chiles before use, and others that make no mention of it. What say you??? JimT

In my case, about twenty bucks!! I just ordered the Garlic Twist that j biesinger recommended a couple posts up. Thanks, j. I agree with you about the fresh, Phil. That's why I bought this gadget. I like fresh, but don't like mincing with a knife! Tom, sorry if we're highjacking the...

Roughly the center, or thickest part of the flat. Not the point. JimT

If you are only cooking to those internal temperatures, you are not cooking long enough. Do a little studying in the Cooking Topics section of this web site. There is a wealth of information there. JimT

Definitely do the pulling at the party. Many (most?) people have never seen this done, and I would think it would add to the festivities! JimT

I'd kind of like the bacon and the pepper to be a little more crispy, so I was wondering about pre-cooking the bacon a little before wrapping. Has anyone tried this? Let us know your technique and experience! JimT

Let me throw one more option at you, Clay: I would guess that one of your thermometers is off. In reality, one would expect the grate to start out a fair amount cooler, and gradually catch up to (or nearly so) the lid temp. This is basically what you are seeing, only the relative range of the...

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