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Just added a Q100 to my family of Weber grills. Love It! Welcome to the board.

Anything but Mesquite! Only thing I ever threw away, was a butt cooked over Mesquite. As always JMO!

Make this one next.

A FANTASTIC!!! looking plate there Jim. Thanks for making me hungry.

FANTASTIC!!! looking meal there, great job. Gotta make me one of them skillet peach pies.

Bob, 145º is plenty high enough. I pull my bacon off the smoker anywhere between 120-140º. As long as you cook it fully before eating it, no worries. Do try the maple bacon as Kevin said, great stuff, right here.

Yep, I bought my Summit Gold D back in Oct of 04 for $989.00, original price was $1999.00 Keep your eyes open, you have to be quick, cause they don't last long.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary McD: Janitor in a Drum is still on the market, but it's listed as "Professional Sales Only". I am sure any business could order some...

I just love the "Butt rub for Jane" rub. I never use Paprika in rubs, as I find it along the lines of sand.

Mmmmmmm, cornbread. Looks great Bud.

I prefer to leave out the water pan and grill/smoke my steaks and bellas on the lower grate. Temp gets plenty hot enough, been using this method for many years now.

Fantasic looking plate there Don, great job.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: For me, brisket. I like that fat-to-lean ratio and the flavor. </div></BLOCKQUOTE> Same here.

So is Dogs and Cats. So whatcha sayin'

I'll pass on this one. Thanks anyway though! Why buy horse when you can buy beef. JMO.

Then you need to cook the chicken over a lower temp/flame of course.

This vid was sent tom me by my dear Friend Rita Y from here on the forum a year or so ago. What's amazing, is this girl is only 14 years old, and does quite the awesome job of making me cry everytime I wath this. ENJOY!! Taps, (Il Silenzio) full version of the song

Head Country Original and Hot!!

The foiling of said brisket depends on the fat cap, and wether you are cooking a true brisket, or just a piece of a brisket. Depending on what my brisket looks like, I'll foil between 150º - 165º. So what you got? I don't add squat to the foiled brisket.

For a 4 hr cook just use about a 1/3 ring. Depending if you want to cook low or hot will determine wether you pack it good or not. If I'm cooking High Heat, I don't pack it as I want the air gaps for the higher heat. If doing a low heat cook, then I'll pack er tight to eliminate the air gaps...