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Just the photo. Ezra Brooks is nasty Bourbon. Has an after bite. Yuck.

I completely missed the fact that he was cooking on a smoker. I agree that this type of cooking is best done on a grill. Having said that, you can be successful using a vertical smoker if you follow a few rules as described above. And still, never trust the bi-metal thermometer in the lid unless...

Ok, you win. I quit.

Even if there was a planned price increase it sure wouldn't be 300%. I checked and all of the expensive ones include 'free shipping', so there ya go.

The overnight low on Thursday for Georgetown Ontario was 12c, or 53F. That ain't frost. I suggest those are wet spots from overnight condensation that are reflecting the sky from your angle. Note it's not on all of the shingles.

What type of thermometer were you using to monitor the grill temp? What type of instant read thermometer are you using? Are you certain the chicken wasn't frozen? If you're using a bi-metal thermometer that came with the grill, those things are typically inaccurate. I have seen new ones off...

FYI, the shape is a 'Frustum'. I used to make foam fillers for custom loudspeaker builds, and used a frustum shaped mold. I work at an engineering firm and a friend made me a frustum calculator in Excel. I just enter the desired top diameter, bottom diameter, and height. The calculator figures...

Nice work!

This. Even though we all chuckle about them rubes using lighter fluid, and we all know in our culinary hearts that a chimney is the proper way, that truth is if you follow the directions and wait until the coals are ashed over, there won't be any fluid taste. Sure it'll take a little longer, but...

No honey, honest! I'm telling the truth! it really IS....:p Just havin' some fun!

Nice lookin' steak, but I gotta' ask, are you a fisherman?

Not a lot of time to cook this weekend, lots of chores tomorrow and an air show on Sunday. I just picked up Weber's Big Book of Burgers and was chomping at the bit to try one. This is their Bourbon Burger with caramelized onions. Four medium yellow onions, olive oil, salt, pepper. Once the...

Well, Russ certainly sounds like he can identify spider crap!

Where's all the burned ones?

Well, I can't answer that. I'm not sure you've really established what temp you're cooking at. Remember this isn't really about weight, it's about thickness and the time it takes the heat to get to the middle. Two racks of different weight and size that are the same thickness will cook at the...

Yeah, cold smoking bacon is normal. I wouldn't worry about it. If you're unsure, send it to Chris and have him feed it to his pet mouse. No, wait...he killed it.

Wait...before I completely buy-in to your assertion, how do you know the spider didn't crap? I mean, can you identify spider crap?

Oh yeah. Note to self, stop posting in a hurry from work...

Welcome Snuffy!

You don't say what kind of cooker you're using. Temps can vary significantly from one area to another. As an example, take a look at this offset graphic: Mopping over a rub can definitely remove it. Make sure you actually rub it in firmly, not just sprinkle it on. A spray will help. I've...