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Jim, great looking plate there. The RS goes great on pork too.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h: Think next time I may just free form it on some parchment paper. </div></BLOCKQUOTE> Paul, that;s how I do it. Form the loaf on the parchment...

My .02 here. More important when making pizza at home, be it in your oven, WSM, Kettle or Gasser is to get the bottom heat and top heat right so the pie cooks top and bottom at the same time. The type of pizza you are making either a hand tossed (thin crust) or pan pizza (thick crust) requires a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Comerford: Bry, What's the name of your book and age? I will look in our library for it. Thanks. </div></BLOCKQUOTE> Bill, "Great Sausage Recipes...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gregg M.: I was thinking about 30 based on the writeup. Too much? Not enough? </div></BLOCKQUOTE> Yeah that's about right. It's best to start out on...

Taste, it's the beefiest tasting cut of beef on the beef. texture to me is dense but if you cut it across the grain, it's pretty tender, keep it med or under. I do mine more med well and they tighten up a bit. I think it's more on the lines of top round/london broil as it's called in these...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rob W: Now only if I can find some pork bellies around here to make some bacon. </div></BLOCKQUOTE> Rob, glad to hear it came out great for you...

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

Ron, Link to french fry help thread. John, great looking plate of food, nice job.

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

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rob W: I've gotten about 17 hours with lump and still had a little left in the bowl. It responds to vent changes very well and the guru also helps with...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by leif gabrielsen: I got 6 or so pounds of beef ribs and no ideas. plus I am not sure if they cook the same as pork ribs. </div></BLOCKQUOTE> Beef ribs...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: and the kielbasa recipe was changed as well. now all it states is to leave the sausage in the fridge overnight to "improve flavor."...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brad S.: I am guessing I can use the apple wood while it is still green but my question is it worth it to wait and let it season? Will it make that...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by ron "Rondo" hanson: Since most of the smoke seems to get infused in the first few hours. </div></BLOCKQUOTE> That's a common misconception. Smoke will...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by ron "Rondo" hanson: Hey there Bryan! .... I do jest a lot!! ..but not this time; the TVWBB poll section ... 33% lump; 67% <span...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by ron "Rondo" hanson: slow cook most would use regular <span class="ev_code_BLUE">K</span> , lump for high heat, short cook....) </div></BLOCKQUOTE>...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rob W: I'm kinda unsure whether or not I should use the water pan filled with water or just foiled and how to set up my lump and smoke wood. Do I put...

It's hard to cook those little "pieces of brisket". If that's all you can find, then I reccomend foiling the meat at 155 - 160º internal temp. IMO, the best way to cook those pieces is HH. Pics didn't post, just have red <span class="ev_code_RED">X's</span> Here's the link to the Original High...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: mind sending me some page number if you have them? not that I don't trust you, but since I have the original source I might as well read it...