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looks very good.... nice to change things up.

i could eat the a whole onion! and LOVE the taters! is this a first for Mr. Lampe?? no words?? wow

i have been wanting to smoke another butt. the smallest i could find is 9lbs. the one i smoked the other day took some 7 hours or so and it was 5.5lbs. i am guessing this is going to take much longer. problem is i cant find a time to start it. i am pretty busy all the time and...

looks good!

thanks again. matt.... that makes a lot of sense. i appreciate you spelling it out for me like that. and i know... i was definitely cooking at a much higher temp. how high, i dont know...when i finally put a cheap probe therm in the lid vent it went around to the 220 mark, then past that...

that chicken looks good! it looks over-seasoned but i know you used the salt-free. the taters look good. i just bought a block o' cheddar so might have to try those.

hmmmm, i dont know. but i will say, that i before cooking, i didnt think they were going to come out all that good. they didnt look as red and vibrant as the big one.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by timothy: Just a guess but the smaller ones might of been the leftovers after the butcher cut off pork steaks or country style ribs. Could of been...

thanks for the link. whats interesting is that it seems everyone pulls at different times. the one i am trying tomorrow i might try to cook till a bit higher temp and see how it goes. i will be cooking another small one again. i liked that it was just enough for dinner and then leftovers...

excuse my ignorance...... how can the bigger one have been overcooked if it was at a lower temp than the smaller ones. just because it was that much larger than them? i see that most pull them off at 195. the probe was going in easily when it was registering 180.

so i know that i didnt do it the correct way. i was opening way too much. i should have loaded up with a lot more unlit and then put my lit on top and just let it go for a few hours without opening it at all. i am going to try another one maybe tomorrow. but i have some questions about...

i bought it mainly to show my daughters when they were younger that they could eat pepper! do i notice a huge flavor difference? i think it is a bit milder.... but not a direct substitute for black pepper.

glad to hear that you have power again.... the pic of the road is really beautiful. love the char on the asparagus.... need to pick some up this week.

everything looks great.... but where's the chile relleno???!!

very nice! i love the mushrooms.

steak looks good..... my sons would be all over that dog!

@ George and Scott.... the area/bolt that i need to get off to put replacement blades in there is rusted solid. i cant budge it at all. im afraid of hurting the bowl and damaging it. @ Daniel... yup, the tape held up pretty well. the magnet idea is pretty good.

salmon patties look great. i havent made them in a long time.... i will have to try some soon. might make them on the smokey joe.

that plated pic looks beautiful! i would definitely try it. i dont know how the texture is, but i know that i grew up eating fresh squid from the island.

i like the way you cook! the taters sound interesting..... i think its cool how families all have different things that are favorites in their home. steaks look really good.