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Thanks!!!!

I agree with the above on the temp differences between turkey and beef ribs. When you say beef ribs, do you mean a beef short rib plate (3 or 4 bones in one whole, thick and meaty rack), or beef short ribs (individual bones), or beef back ribs (similar to spares, but you can see the shiny...

Agree with the above, cold is ok, but windy cold sucks. I haven't used it yet, but I bought a welders blanket and some spring clamps just to use as a blanket for the next time I plan a smoke and it is supposed to be cold / windy.

I still use A-1. Might be because I got used to my Dad's steaks. You know, black on the outside, white in the middle. Still eat it that way.

Dry and tough = under cooked Dry and crumbles when sliced = over cooked Either way, looks great for a first attempt.

I have two tanks, one for my gasser and one for the flame thrower I light the WSM with. If I ever get caught and run out of one, I usually have enough in the other to finish what I am doing. I usually go to U-haul to refill them, but if a tank starts looking crappy, I'll just exchange it...

I did a test turkey cook yesterday on the WSM. I usually fill my ring with charcoal and use my blowtorch to light one area of the coals. For this high heat cook, I lit the three areas right in front of each lower vent. let it go for about five minutes, and then assembled the WSM without the...

Am I the only one wondering where the other quarter chicken went to? Never bought 3/4 of a chicken before... Ok, it's probably just me... :rolleyes: Nice looking meal...

Looks good to me...

Looks like you got it almost back to new condition. Realize that until it gets seasoned again, it might burn a little hot. Try to manage your temps accordingly. That painted door looks alright. Might just give you a reason to upgrade to the Cajun Bandit Stainless Steel door. If...

We don't prefer sweet anything. I stumble across this one and we like it cause it's a little spicy. • 2 tablespoons paprika • 1 teaspoon freshly cracked black pepper • 1 tablespoon brown sugar • 1 teaspoon kosher salt • 1/2 teaspoon celery seed • 2 teaspoons of Cajun...

Well Howdy Neighbor. Cold enough for you?

Yeah, don't really need a new one. A gentle bear hug will get it back in shape. Make sure to wear an old shirt. Don't ask how I know this.

Robert, I was talking about the SBR sauce. I think they would be fine spicy without the sweet sauce.

This will be my first winter with my WSM 22.5", so I am not sure how well I am understanding your issue. When I have done long cooks (12 plus hours), I have used a full basket of charcoal, and even towards the end of the cook when the charcoal has mostly turned to ash, the remaining charcoal...

Wow Mickey. A little rough, don't you think? You can disagree with someone, but you don't really need to go so far you sound hateful... As to Harry responding to this thread, while I know he and Donna have been here in the past, I am not thinking they are checking in daily like the rest of...

Nice looking wings. I loved the color before the sauce. We like spicy, so I would probably skip the sauce.

I buy the double butts from RD. When I get them home, I separate them, put them into individual Foodsaver bags, and freeze them until needed. I do put the date on the bag and will try to use the oldest first. Haven't had an issue...

You're welcome Sir. I learned a lot of it here and at the Brethren, so I am always glad to share what I learned...

Nice looking brisket Charles. I love the red coloring that cooking with cherry brings out...