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Just stopped by to say HI, I don't get online much these days. I'm glad you all like this one so much. May all your RSC cooks come out perfect, each and every time, Bryan

Been wanting one for years. This was a Christmas present to me this year. I bought the 5200 New Resolutions package in red. Just came yesterday but man what a nice piece of equipment this is. I'll be doing the Dr. Oz green smoothie that's in the January 10, 2011 issue of "FIRST for woman"...

I went to make this Christmas AM to take to my Sisters house for desert. But as soon as I opened the bag of Kraft caramels I said OH Sh!$, when did they change the size of the caramels? My guess is the 36 caramels called for in the recipe, was for the perfectly square Kraft caramels, the ones I...

Yeah to the WOW!, there's meat on them there bones, and for only $1.99lb. Well after 4.5 hrs between 1 275-300º, they look done to me. Here's a plate shot.

Found some really nice un-molested beef ribs at the store on Friday. Simple S&P, gran garlic, gran onion, and woosty powder on em. The fattie is just a Bob Evans white wrapper roll rolled in my anything beef rub. As always using Hump lump as the fuel, and a few small pieces of Red Oak for smoke...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JohnK: Thanks, I purchased some brats and italian sausage at Whole Foods. How long do they take on the smoker? </div></BLOCKQUOTE> Not long. So be...

Nor Easter blowing 40-50, but I had that Guru smoking jacket to put on.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Carl H.: Most of the smoke goes out the vent. The density of smoke in the cooking chamber and the time at that density determines how smoky the food...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Petrone: Unfortunately...someone in the household vetoed the milk gravy! I thought that was the whole reason for cfs. </div></BLOCKQUOTE> SAY IT...

Cooked and vac sealed. Yep, I'd eat it no worries.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clint: use mesquite if hickory isn't cutting it - mesquite can be a bit much for some people though. </div></BLOCKQUOTE> Mesquite can and will go quite...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: I never mop brisket so not an issue. But if I have to get to the lower I do what Ken does. And I try to be fairly quick about it. I do have a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

Hey Larry, me too. F.Y.I. here, a finishing sauce is used while pulling the meat, for adding moisture and flavor. It's not used as a sauce for the finished meat/bun sandwich thing. i.e. not a sauce you top the PP when it's on the bun.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Dukes: I have the ss one from Klose. -Don </div></BLOCKQUOTE> I've had 2 of them for many years now. They are great racks and will last a...

Nice pics Jim. I like the Blues Hog Original sauce myself. It's very different than the normal Reds. I always have some on hand here in Amish Town.

Mmmmmmmmmmm, Tri-Tip. Great job Buddy. Thinkin I need to take a Tri out of the freezer soon.

Your temp looks good so I would recommend raising the pizza up a bit. Bryan S. gave me excellent advice when I had the same problem. Since you can use the rotisserie ring, you might try putting the stone on top of a few bricks. Moving the pizza up is the solution. Paul </div></BLOCKQUOTE>...

AWESOME!!!

I paid $35 - and I'm still trying to figure out what to do with it. But my quest for a Red Mastertouch continues </div></BLOCKQUOTE> Great price for that grill. Very great score indeed.