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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 Jack Henry: Thanks guys. Jim, that's what I do too, after making the "mistake" of wrapping the first ones with a whole and then seeing the bacon...

I use a half slice of bacon, and only make a single wrap. No "innies" and "outies" to worry about! JimT

I've gone through four of the 20# bags, and can't believe I didn't stop myself at two. The stuff has a horrible smell which transfers to your cook, not to mention all the foreign material (rocks, insulation, cement, etc.) Sorry about the uncharacteristic rant, but GFS was my go to place for...

Lid down for everything. I don't like flare ups! JimT

Chris, I use less than what Pat and george suggested. Maybe a third of a cheap chimney at most. Try this: Spread some new (cold) briquets so they just cover the charcoal grate, then dump those into your chimney. That level is all you need to cook some very good food! JimT

The Situation: I just purchased several pieces of Lodge "Pre-Seasoned" cast iron cookware. Everything I've read seems to indicate the seasoning may prevent rust, but it definitely doesn't make a "non-stick" surface. The Plan: I'd like to season it with flaxseed oil as outlined in this link...

Great pics, Jim S! What else is in those other than the kielbasa? JimT

I really like the even doneness that the lower temp cooking gives. I don't even bother to sear anymore,,,,,no one seems to even notice. JimT

Let the wars begin!!!!!!!! Please keep us posted Davidd, sounds interesting and fun. JimT

JR, That's usually a good thing. "Blue" or "Invisible" smoke is what you want. Not the "white" stuff. Use your nose. Does it smell like smoke? If it does, you're golden. If not, we need more information about what you are doing. JimT

Flats are all I cook also. I do the high heat method and they always turn out good. Done in about 4 hours. JimT

Mine just arrived today. Thanks Don Cash, for the inspiration! JimT

Thanks Kevin, great explanation! JimT

Hmmm,,,, Would sugar in a rub caramelize and turn black as Bill mentions? I do occasionally push that 350 threshold, but rarely exceed it. Oh, and Kevin, is it the same temp for brown sugar? Thanks Guys, JimT

I've become a convert of higher heat cooking for ribs and brisket. My go to rub is Texas BBQ Rub which seems to have quite a bit of brown sugar. Both meats turn very dark (black) and I'm guessing it is the sugar "burning" at these high heats. What I can't tell, with my unsophisticated palate...

Charles, Pour a layer into the ring. Break up any of the monster size pieces so they are more in line with the the smaller ones. Scratch the layer a little with your (gloved) fingers so the pieces settle together more. Repeat 2 or 3 times more, and your ring should be almost full. Light 1/2...

That all looks great, Don. If you served those MOINKS and ABT's as appetizers, I can see why you had left overs from dinner! JimT

"Santa" brought me a couple of those this past Christmas. I haven't used them yet, but would like to hear from anyone that has! JimT

Interesting. Thanks J! JimT

Dr. Pepper! JimT