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http://www.smokeybones.com/ Thought Darden shut all these down 4 or 5 years ago. Actually have known for about a year that there is still at least one - in Springfield, IL. Travel to the Springfield area about once a month and thought we'd give them a try this past Saturday night. Parking...

Mark - How much in Oswego? We got 7" in Indian Head Park. Quit snowing about 7:30 Friday night. Left for Springfield about 8:00 Saturday morning and couldn't believe how bad I55 still was - all the way down to I80. Rained all Sunday night with temps in mid-high 40's - even saw lightning and...

Great looking and I'll bet tasting chili. Just this weekend I was told about and invited to cook in a friendly neighborhood chili cook next October in a friend's neighborhood. I'm already looking at and thinking about tweaking recipes that I have. And I'll do a lot of practicing in hopes of...

It all looks great to me!

Mark - There's a lot of great craft brews in and around Chicago. Picked up one at a new store in Westmont - Standard Market - from Two Brothers Brewing Co. in Warrenville - The Bitter End Pale Ale. One of the brothers poured my taste and sold me the beer. They don't really advertise or even...

Great looking steaks. Several years ago I got 2" thick porterhouses (tail on) cut from the Grand Champion Charveloix from the Canadian National Exhibition. Best steak I ever grilled or ate.

I find small rocks in RO lump from time to time but not in every bag. Just think it's part of the process due to any or all of the above. I've never found an "instant" rebate in a bag.

Some times I think we all get a little to carried away with all of our little gadgets we have to help us cook. Think we'd get to know our cookers and our cooking methods and wouldn't have to depend on them so much. Going to have to do a cook one of these days not using any probes or...

Couple of years ago thieves stole almost the entire aluminum bleachers from my high school's football stadium. Did it all in one night. Caught a couple of days later when they tried to scrap the aluminum about 100 miles away.

I'm old fashioned and still read a newspaper every day - never run out of fuel to light my chimney. I don't like the paper ash in my grills or smokers. I have a couple of cinderblocks stacked in the corner of my small garden, just off of my deck, and light my chimney on those. I don't worry...

Colors are nice and I'd probably buy an older classic in a color but I like my basic black. Plus, and I don't know why, but I think the colors would be harder to keep the finish clean.

Half chimney of lump to light my Minion works for me. I just make sure I have large enough pieces not to fall through the chimney.

I'm a big fan of beer can on the WSM. I might fire up a One Touch to crisp the skin after I take it off of the can.

Chunks are definitely more economical. I generally use chunks in the WSMs and chips in the One Touches. I'll sometimes use smaller size chunks on the One Touches. I have used chips in the WSMs for a lighter or shorter smoke.

I got to many of them! Still have things packed away in boxes from when we remodeled our kitchen a couple of years ago. Guess I don't need them because I don't miss them. Step-daughter moved back home a couple of months ago. She rearranged some of our storage pantry and cabinets to make room...

I've got a cheapie Pyrex that I bought several years ago for probably $6 or $8. It works great and don't really think it's to slow. Dip it into boiling water a couple times a year and it's always been accurate.

Space for us is a consideration. Just keep them in the box, in the pantry, and pull them out when we brew. I like the fresh ground beans better. Have a 12 cupper that we got several years ago as a freebie when we ordered some Gevallia. Best dang coffee maker I've ever had!

Grandma had one of those old fashioned stove top pressure cookers. Don't remember exactly what she was cooking - something with cabbage in it. Grandma didn't have a big kitchen - cabbage and whatever all over the place. Her gas oven also blew one time. She was on the phone with my Mom when it...

Go for it and give it a try. Personally, I don't sauce any of my leftover barbecue meat before I freeze it and don't sauce brisket at all. I do occasionally like to drizzle a little good quality steak sauce over brisket when I eat it.

Great pics of both the WSM and the chicken & ribs! Question - Know it's stainless but how hard is the Ribolator to clean?