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strong reviews: https://www.amazon.com/dp/B084RRCMWW/?tag=tvwb-20

jim, i’ve probably made this a 50 times since you posted the recipe, always with great results. we sold our house in favor of condos in nyc and fl, neither allows smokers or bbqs, so i’ve tried about 20 oven-based recipes, each worse than the last. i was about to give up but decided to give...

thanks for the clarity, I've had a lot of luck with high heat pork and brisket, so maybe 4 hours is all I need...And I love the forum's famous 90 min rib recipe so that's a go...

thanks darryl, couple of thoughts. I wonder if a rib rack where the ribs are standing on their sides would help increase capacity? And I'm thinking with some sort of diffuser, I could reclaim the whole cooking surface? I did a lot of smoking with my kettle grill before purchasing a wsm, thinking...

thanks joe, I applied for membership to the fb group. Looked at the rise accessories, solid but pretty expensive plus international shipping costs...

thanks, how does the SNS help?

thanks rich, I'm intrigued by the jumbo since I doesn't seem like I'd need to purchase additional equipment/make modifications. If you don't mind, some questions: - my wsm I used to get around 8 hours of burn, so a pork shoulder would generally be two loads. how many hours of burn do you get...

Hi, Once our kids graduated college and I retired, I started favoring my performer over my wsm. About a year ago, my wife popped out of bed one morning and said "kids are out of the house, it's far too big for us, let's move back to NYC!". So now we have an apartment in NYC with a storage...

we are going to be driving from new orleans to nashville, big bob's is pretty much right on our route. I have their cookbook, my family and I love their recipe for chicken in white sauce and it's been on my bucket list forever. But online reviews seem to be very mixed...really not too interested...

chris, I've made this recipe for years for parties, subbed bluefish and striped bass (whatever I caught) for salmon, everyone loves it, perhaps you want to add it to cooking topics?

I've never made pbbes but they sure look good. we occasionally order roast pork belly in Manhattan's Chinatown, some of the pieces have very little meat and mostly consist of gelatinous fat. I know some people love this but we prefer meat with a little crispy fat. for those that have made...

thanks Jim, I made them and they were delicious!

jim, not sure if it was intentional but the wonderful images from your op no longer render...I'm not on the forum often but always check your great thread out when making hh ribs. best,

sorry, I see the confusion now. We have a vacation condo in a community with a communal, big flat grill with no lid. They don't allow individual BBQs or smokers (I know, what were we thinking when we bought?). I could add a little wood to the fire, move the meat to the side and cover the whole...

why what? why grill indirect?

Hi, At home I do most of grilling using indirect heat with the lid on my weber, anyone have any ideas how to do that without a lid? I was thinking about purchasing an inexpensive, aluminum roasting pan and placing it upside down over the meat... best,

walmart has free two-day delivery of 36 lbs of kingsford original for $18 and royal oak is $17 for 30 pounds. I don't see myself making a trip to home depot to capture the sale price difference.

for the first time since joining chris' forum 15 years ago, I am out of charcoal :eek: A function of less use since our three kids left the nest and more travel since retirement. Still, looking forward to stocking up this weekend! best,

Hi, about ten years ago I thought about building a heatmeter but was really busy with work, bought a bbq guru digiq and promised myself I'd build one when I retired. Well, that day here, I retired about 1.5 years ago and my digiq broke this week. I don't own a soldering iron, so I can...

timothy, it was for a grassroots tennis nonprofit, we promote the growth of tennis in our (small) town as a lifetime sport through programming for adults and kids.