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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 Chuck McGhee: I think you should wait. But that because I want to come play. </div></BLOCKQUOTE> If you weren't busy doing 'Honey Do' things this...

As I was leaving for lunch today, I check the United Parcel Service website to see if it had any new information on the estimated arrival of brand new ProQ Exel 20. "On Truck for Delivery" was all that was listed, which meant it could arrive during my lunch hour or it could arrive later this...

I used to smoke to around 180*, but have since discovered that they are waaay more tasty when smoked to 160*-165*. The easiest is to simply take the wrapper of the sausage and put it in the smoker. When you want something a little more special, butterfly the sausage roll (before smoking)...

Just got an email from Ian at ProQ... Hi Jim, Thank you for your enquiry. We are still looking at how we want to distribute our BBQ's within the USA. Our 1st thoughts are that we would set up an office in the USA, as the importer, we would then appoint distributors, giving them exclusive...

I think deep frying ANYTHING will probably make it taste better! I made a batch of pig candy last weekend on the smoker (straight on the grate over dry water pan) and it turned out great!

Hi Rich, I haven't tried it, but just looked at it through your link. Looks like it might work but with the cup being plastic, couldn't leave it on the smoker to keep warm. Wallyworld has a nice big metal cup, with silicon brush, for around $5...just saw them in the clearance isle tonight.

My BBQ Bride picked up a couple of digital probe therms from Wallyworld. I use one in the meat, one wired to the grate for grate temp. So far, so good. I can't remember the brand of the therms, but they were around $12 to $13 each.

That sounds really good! I'll have to come over for lunch today and try them out!! Where did you find 5lbs of wings around Salem?