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Ribs look tasty. I gotta admire your dedication to forum posting where your belonging is on fire and you stop to take a picture before remedying it.

Sounds awesome Phil.

wow, great idea on the poppers!

Can the heatermeter autotune? Your ribs cook looks very stable except for when you opened the lid... Also you may want to look into air burners for more stability http://tvwbb.com/showthread.php?41158-so-how-are-you-attaching-your-blower-to-the-smoker

typically for tea smoking the tea is placed into a dry wok and then the food elevated on chopsticks in the wok, with the cover on your smoke pouch ought to work great, but you may want to prepare more than one just in case it runs out. You'll also get a fair amount of smoke flavor just from...

You can always test a thermometer in boiling water.

Congrats! Nice logo.

I cooked some killer burgers last night on my genny. hand ground 50% brisket 50% chuck, about 25% visible fat 75% lean. Cooked direct from frozen patties. May be my favorite yet. Fat is flavor, and if you can keep it juicy at 160 degrees you can take your crust to the extreme.

very, very nice work!

I'm slowly coming around to the idea that all dry briskets are under and not overcooked. It really can take a ton of abuse before drying out from overcooking. Falling apart on the edges is one thing. But unless the center slices are falling apart too (they're not in the photos above) my guess...

looks incredible. I need to dust off the old roadside shaker bottle and whip some more of this up.

color me red with envy. Nice one.

On the fat angle, I've made it with belly before, it comes out quite nicely!

This looks great, char siu is one of my favorite foods. Love the hanging move, that's super authentic. if you thought what you were working with was bland, there's a couple good threads on char siu pork here, if you use the search feature including one that has the following recipe posted in...

Just use it in place of cayenne or crushed red pepper in any recipe it will work great. And make some red chili con carne with it too. Nice work, it's important to process even your bumper crops like this to get true rewards from your gardening.

Really good advice in this thread. Beef sausage can be dry that's why you see pork or phosphates added to it. You can try with suet but some people don't like the flavor. Stuffing with an auger driven grinder is a tough task and it can be slow going. cold cold cold is what you need. If the...

Mike, Your food looks nice! I don't know if those are TVWBB amazon affiliate links but if they're not that's pretty bad form, since this site is partially supported by amazon affiliate revenue.

Matthew it's different store to store you should check wal mart's website for stores in your area the price will be displayed.

i've found 30 seconds or a minute in the microwave will re-energize a dry brisket slice pretty nicely, somehow. Digging around on other BBQ sites not always as friendly as this one, you find stories of competition teams having a brisket that finished 6 hours early, so they were forced to cool...