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I like the best of both world. XL egg with a 22" weber kettle for a fire box. Eggers always complain about their pits going out in the middle of the night due to uneven air flow. I drilled a dozen or so small holes around the base of this kettle and I get a prtty even burn pattern.

The lumberyard got all the trunks, What's left is the limbs. Too small to make boards.

All right, I'm your huckleberry. (in Kansas City)

Jeff, Sometimes they leave some extra meat on top of a slab when they trim it. when I cook ribs, I always trim this layer off, then remove the fat layer. On spares, it's usually on one end. On back ribs, they usually leave a strip of loin meat that runs the length of the slab. I trim it off. It...

I smoked a brisket and a butt using straight walnut. It was delicious. Nice strong smoke flavor. It wasn't bitter, but had a sharpness to it that I liked. However, I did cook a little hotter than I usually do. The temps were always between 260 to 300. I'll try again at 230 to see if it's too strong.

I remember cooking a brisket once, the whole cook, without a water pan. It made the beef taste like a giant steak. It was a little too much grilled flavor. I might try maybe four hours grill time then put a barrier in next time. But I wouldn't worry too much about it being unhealthy, I'd worry...

Here's a little experiment I did back in 2003: "Five brisket flats, each cut in half and trimmed to weigh the same. The 10 chunks were then mixed to even out any advantage that a difference in marbling might make in the test. The idea was to cook five brisket halves with sand and five with water...

We just knocked down about ten big walnut trees to sell for furniture wood. I've got a few big brush piles left full of branches. I was looking forward to using some for bbq. I've tried it twice so far, half oak, half walnut. It was very good. I'll try a cook with straight walnut to check out...

25% less by weight or volume?

There was a guy that had a cooking show years and years ago. He had a saying, "Hot pan..cold oil..food won't stick". My brother has a stainless steel frying pan and says this works great. I guess this equates to "Oil the food, not the grate".

So..you're sitting at the computer having you're morning coffee too.

The worst smoke flavor I ever tasted was produced by a buddy of mine who cooked on a weber kettle. He would load op one side with hot coals and wood and put his brisket on the other side. He tried to keep the temp down around 225 by closing the top vent. It was hard to pry the lid off due to...

Veggies??? We don't need no stinking veggies.

On the coals results: One ribeye and two sausages. The sausages I made with natural hog casings and had smoked a few days before to 160 internal. I doubt if the pic will work, they rarely do for me. The steak went about 2.5 minutes per side total. When I turned the steak over, some of it was...

Sounds like I'll be doing an experiment tonight. I've done steaks on coals a few times and I thought that the steak put out the coals directly in contact with the bottom (no air = no burn)and the steak cooked on top and the sides from the surrounding heat. Then I had to turn the steak over to...

I've never had a bullet go out on me during an all nighter in 25 years of smoking. I'm not looking for a temp controller. I do like putting together electronic circuits for fun. What I'm looking for is a remote thermometer that I can build that will send the temp to a readout that I can also log...