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Check this out. http://www.virtualweberbullet.com/chuckroll.html

Thanks Geir.

After reading all the posts, my mouth is watering and I have a very strong urge to make some bacon! Could someone please tell me what temps are best for smoking (cold, warm etc) and what the finished temps should be? Thanks Al

Cory, I respectfully dissagree. The smoke particles will be adsorbed onto the surface of the meat regardless of whether or not it's seared. Al

Kevin, Why do you say that searing at the end is preferable? I have, as others, first sear in a smoking hot cast iron pan, then season with kosher salt and fresh ground black pepper. Always comes out great. Al

What's wrong with adding the salt after the burger is cooked? Is there some change in the flavor profile if the meat is salted prior to grilling?

This: http://tvwbb.com/showthread.php?33968-Doug-s-Smoked-Mushroom-Dip&highlight=smoked+mushroom

I make split pea soup. Really tasty.

The bark is refered to as Mr. Brown and the meat is refered to as Miss or Mrs. White.

I have found more often than not that people want ribs to be "fall off the bone" tender first and the sauce, taste etc. is secondary.

Jason, I appologize if I came off as flippant, did not mean to. I now understand that you believed, that after reading that some folks were able to get temps around 225° with the vents closed, that you should as well. Most folks cannot unless there are significant air leaks. Also, the Webers...

Your joking right?? Are you really saying that you can't get the temps hot enough with the vents CLOSED Closing the vents shuts off the air supply to the coals, which in turn will lower the heat and if left closed long enough will extinguish the heat completely. Opening the vents will increase...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dante: Hey Al thanks for the response, I did everything you said minus the empty water pan , I know you don't have to use water in the Pan when using...

Hi, It is recommended that you do not use water in the water pan when using a BBQ Guru. Several sheets of crumpled up foil in the pan with another layer or two to cover the pan and catch the drippings. Top vent always fully opened and the bottom vents all closed. Al

Dave, Just place a piece of foil under the ends of the ribs to prevent the heat, coming up the sides, from overcooking the ends of the racks.

My local Home Depot has 18# bags of Kingsford Original for $3.88. I got 10 bags. My wife thinks I'm nuts. She wants to know what I'm going to cook with all that charcoal.

Hi, Just mix up some more rub with salt added and mix it in with the pork after you pull it. Al

Tie first then rub. The rub that gets trapped inside turns mushy, grey and un-appealing. Al

I believe that the folks @ BBQ Guru suggest using several layers of foil in the water pan covered with foil ...not water. Use the Minion method. Just dump the hot coals on the unlit..assemble the cooker...put on the meat and you're done. No need to wait for the cooker to come to temp. I use...

That's exactly what you should do. The air drying in the fridge will help the skin crisp up and will not negate the brinning at all. Al