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Well, last nite I went to open up my lump from BBQ's Galore. I had such a hard time, I had to go get my scissors and cut the top clean off. I could not for the life of me get anything unlooped so it would pull at all. I'm destined to a life of scissors!

My butts are at 179. Just added more water and two little pieces of pecan. Had oak on originally, and this is my first time using lump as well. I used a new rub recipe that Kevin made up for me, and I couldn't stop dipping into it before I rubbed the butts with it, very tasty indeed.

Do you roll your ribs or use racks to fit 6 on there? I usually have to halve three racks for a total of six half racks to fit on both my grates.

Fifteen pounds of bone-in butt, which I paid $11.52 for. After watching American Eats marathon this morning, the BBQ segment called my husband to the freezer to get this out. It should thaw by tomorrow in H2O. Will fire up the smoker tomorrow evening and take it off Tuesday as well. Just...

I successfully did a 7 hour rib cook low and slow, and then stuck a whole chicken on afterwards. I used water in the pan in the beginning for the ribs, by the time I was ready for the chicken, there was hardly any left. I didn't do anything but open up my access door to get the heat up to...

I got mine for the same reason this guy is selling his. Gasser, most people want the instant gratification of cooking something, and don't want to go to the trouble of low and slow BBQ'ing. So, since all parts are replaceable on it, and someone you know is interested in picking it up from this...

It's what it would be worth to whoever buys it. I got mine from a neighbor for $25, others have found them cheaper than that. If someone you know finds the value in it, then possibly they may pay more. You know there's nothing 'wrong' with it, just needs some clean up.

It's rusted, that's all. You can probably clean that up no problem and coat it so it stays rust free.

I can practice when I open up my bag of lump here. It's got a ripcord! Can't wait.

Thanks Rita. I have recently made two batches of macaroni salad here. My husband can't get enough of it lately, and this with the tuna sounds totally great. I'll be trying this soon.

One other thing, different salts have different salty levels. Diamond Crystal is half as salty as Morton.

Kevin made these at my house, and man, they were the best beans we've ever had. The artisan andouille he brought was the key, but any other good quality smoked sausage would do the trick. We fast 'soaked' them.

That's what I do, never have blanched anything if I'm grilling it. I do blanch and shock if I'm presenting a cold platter of vegetables either marinaded, or with an accompanying sauce. Grilled vegetables I serve at room temp, but you can also do a basic oil/vinegar marinade at room temp as well.

Dear C. Howelett: Can you please post your Cherry Cornish Hen recipe for me? Thanks.

Ack. I made a new post. Sorry, didn't see this one or we did it at the same time?

Well, this combo today turned out well. Did the ribs at 240 for 4.5 hours. Pulled and foiled. Cranked open the door of the WSM to get the heat up for my whole chicken on the top rack, and it's been at 340 for over an hour. Closed the door, dropped to 300 and put the foiled ribs on the bottom...

I just made this KC sauce to go on some spares later. One of my new favorite red sauces for Q. It's absolutely wonderful. Don't let the myriad of different ingredients throw you off, it's necessary for a complex layering of flavors. Will probably use the rest next week on leg quarters on the...

My spares from Costco are not enhanced. BB's are $3.99 here, spares are $2.19.

Well, this is nothing short of divine! What a treat. Highly recommended for all you lamb lovers. I used 3/4 lamb, 1/4 ground beef. My yogurt sauce was a pint of Greek yogurt with lemon, 1 cucumber grated, salted and drained, fresh mint, fresh parsley, three garlic cloves.

My husband just commented that they don't have the string anymore on the bags. It's been quite a few years, but I too, only ripped a good one occasionally!