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Dude, That's like right next door to me, like 15 min tops. I got the HD 2500 RAM If you need my help, let me know. B

I know these are not cheap but I got to tell you that these knives are fantastic in your hand. I have 4 of the Fusion wood knives and they just feel like an extension of your hand. If you have some extra bucks or want to treat/pamper yourself try one out and I think you will be hooked. Corey...

You Phunny Man. Guilty as charged. O.K. As far as lump goes I get mine in Shillington/Reading PA at F.M Brown and sons in the 40lb bags. Yes I've used Wicked Good, Maple Leaf, Lazzari, B&B Oak, Royal Oak, etc... Oh my the lump list, and money spent on lump delivered to my house is through the...

Yes it's safe. Just remember it will be very hot, hotter than plastic. And never ever cover the glass bottle, jar, etc closed tight with say a lid. Bad things will happen if it's covered tight. All that said I microwave glass jars, bottles, and Pyrex all the time. Remember that unless the glass...

Heads up to those looking for the USA Frontier Lump. I saw it at BJ's Warehouse club last week. Made in Texas so I'm guessing it's some kick *** mesquite lump similar to Lazzari mesquite lump. Might even be made by them? Any way a 34lb. bag will only set you back $19.99 Cheaper than I can get my...

I don't use water in the water pan for any cook.

Same here. I just add more sugar and use it on ribs as well. Great stuff!

For brisket low and slow here's the best advice I can give you. 1 Definitely put the fat cap down facing the hot fire below to protect the brisket from the marathon event ahead. Foiling at 165-180 will soften the bark, but will give you a great tender end product. Check em every 20-30 minutes...

When I retired the Brinkman 10 years ago today and bought the WSM in 02, packers @ super Wal Mart were $1.68lb. Now looking back on how much meat, along with most things have gone up ten fold. Burger is crazy expensive these days as well as steaks.... any way Excel Packers here @ super Wal Mart...

As Kevin K said if you are doing a HH Brisket, absolutely you must foil it if you wish to chew/eat said HH brisket.

1 or 2 chickens (3 lb. birds) or 6-8 split breasts or leg 1/4 rs. As Ray stated whatever you can cover with the marinade.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt Y: My girlfriend's cousin owns his own tree trimming business in town and we are the lucky recipients of all the oak and flavor woods we can...

None of the ingredients in this recipe need the oil to carry/infuse the chicken. Trust me, If you are grilling the chicken over lump or briqs, you'll have plenty of flare ,with out all that added oil in the marinade process. I've done it both ways more times than you know, and I never noticed a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark Alcorn: Any particularly good rubs for a sirloin tip roast? I've not smoked a sirloin tip roast before, so if you have suggestions in addition to...

My 16" Tongs that I use to turn/flip the food.

Yes, Def, My Fav corn bread recipe/go to corn bread recipe, Hell it's the only corn bread I make! Why you ask? cause it's the best, PERIOD!!! Thanks for posting it Keri.

As said it's already cooked, no need to cook it twice/again Reheat it in the oven covered tight in foil till warm enough to pull and serve, like 125-130º You can add some beef stock to the foil for moisture, I myself would do this step. For the Chuckies I always cook, pull, add my finishing...

Lump will burn hotter, if you let it, as in open the vents up. As with using briqs, it's all about air flow and the control of said airflow. Lump if packed very tight in the charcoal bowl will burn a long time. Prob not quite as long as briqs, I get about 16-17hrs out of a well packed, high...

One word for you... Penzey's