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Ok, thx. the steve raichlen shows that i have seen are all re runs. i like them but have seen them enough to lose interest. let me know if you find the new schedule. thx

Is there a place on this board where people announce upcoming shows on cable tv where there are bbq cookoffs or comps? My search feature used to permit keyword searches and I could put BBQ or Competition or Ribs, etc. in the field and find them. Disappointingly, i now need to search by title...

I have never seen the orig post by stogie, so thank you. I know my fire got a little hot at 275 but mostly 250. The final hr he says should be 30 min to firm them up, mine were on for an hour and that's what dried them out a little too much. NOt dry, but not as juicy as they should have been

yes, mine were not as juicy as they should have been, if doing over, i would go w/ 2.5-3, 1.5 and 30-40. six hrs seems a little too long unless maybe the heat was held at 225 vs. 250

I'm trying the 3/2/1 method for 2 racks of st louis ribs. Is that how most people smoke ribs? I've done it twice before and they were great. I've not had as much luck w/o the foiling, they seem more dry and less tender if i don't foil so this method seems good.

this is the first time i didn't rinse the meat and it was easier. normally the meat gets very wet and despite using papertowels to dry, it's still wet. by not rinsing and just patting dry, the meat was tacky and the rub stuck better. Also, the wife had turbinado in the pantry, unbehknownst to...

will be smoking a butt today and have two questions...pls is it necessary or recommended to wash the butt in tap water before seasoning or does it matter? second, what is the advantage if any, to turbinado sugar? Ive only used brown and while slightly clumpy, it works just fine but i've been...

The thermo in the lid of my Genesis Gold 3 burner gas broke. It is a factory original long stem thermo that goes to appx 600 degrees. Before I order a new one, thought I would ask if there is something better than a replacement weber original?

I posted a week ago a thread about the bad rib roast and the over cooked nature, etc. It continued to bother me b/c i was using my thermapen and watching the temps even though they weren't my project. While the deep center was 128 when i pulled it, the rest was brown and over cooked. After...

Yes, i thought about that, the roast was moved from the fridge to the cooker w/in 30 min. I let mine sit out for 2 to 2.5 hrs before cooking at 225. I didn't buy or cook this roast or would have done it similar to the way I cooked mine so couldn't influence a lot wanted to learn something from it.

well, for Christmas i posted about how great my rib roast turned out, it was outstanding despite a few challenges. For New Yrs, it didn't work out so well. I wasn't really in charge but did help keep track of the temps w/ my thermapen. The bottom line, ran the Roaster Oven at 350 w/ two 8 lbs...

I did not use any smoke wood. I was a little bruised from using a small amt of hickory on the turkey breast I made for thanksgiving. A little bit of smoke on anything other than brisket, ribs and butts goes a very long way in my book. I decided the rib roast is such a high quality piece of...

Decided to follow the popular trend of cooking a rib roast since publix had them on sale for $5.79/lb. I bought a 7.25 lb roast, well marbled and cooked on the performer, starting with high temp to char/sear the meat and then back down to 200-225 for 2+ hrs. The only problem was, the 3/4...

what is w/ all the rib roast advertising at the grocery? I've grown up w/ nothing but turkey for christmas but is the very popular choice rib roast? I realize the choice is personal but curious if the rib roast is really that popular

the turkey turned out very well but i wish i had seen clint's post first. I used hickory and while it wasn't too strong, if i were to do it again, I woudl not use smoke wood. The two chunks of hickory was almost too much

each year, we buy a turkey breast and inject it, then cook in the oven for a couple of hours. The breast is only 6 to 7 lbs but has turned out exceptionally well. This year, due to the need for extra oven space, i offered to cook the breast on the grill using indirect heat. Is there any...

Has anyone purchased the mini logs from bass pro for smoking? They look like small logs and large chunks vs. the normal chunks you might get from Walmart or otherwise. Probably intended as a fuel source or smoking wood for larger smokers. ANyway, i just saw them today, about $15 for what...

Timothy, thx for the link to the poll, that's exactly the best way to address my question. I did not realize the poll was out there. New poll so responses have been limited but i will follow. thx again

my post on the minion method took a life of its own but one thing that came up was use of the air controller/temp systems. It peaked my interest and thought i'd inquire as to whether most of you use such a device or whether it is used by very few, and perhaps mostly the competitive folks. I'm...

circling back on my post... I have the new wsm with large water pan and had it filled 3/4 with tap hot water, vents wide open and not meat for first 30 min. Temp came up to low 200's so i added meat, left vents but temps struggled to come up with exactly 20 briq dumped on top. Cracked top lid...