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While this is something that Chris may want to address, I also administer a vBulletin based forum site and feel like I can chime in. When someone links an image file to a post on the forum from a 3rd party site such as Photobucket, etc., there is no way for the forum site to retain that image...

I was up by Spring Valley this morning around 10:00am and it was blowing pretty hard. I fought a head wind all the way back down 17 into Phoenix where it's getting pretty breezy too. At least it's keeping the temperature down!

We hit 100°F in the Valley for the first time this year yesterday, April 10, about 3-4 weeks before "normal". Start calling me "Planters" because I'm going to have dry roasted nuts!

You're right, Rich. The winter was so much drier than in years past and I can only imagine what kind of wildfires we're going to see this year. While I live in Phoenix, I transport passengers to & from the Prescott/Prescott Valley area often and it's sad to see how much brown grass we have...

Happy to have helped, Steve. I think salting/dry brining is a technique that very few people know about but end up using often once they discover how well it works.

Steve, salt and sugar are both hygroscopic which basically means they attract and hold on to water molecules. That makes both substances perfect for dry brining. If you've ever heard of the process of salting a steak for a few hours before cooking, that is the act of dry brining in process...

Man, I love the trim from a full rack of spares! I smoke them right along with the St. Louis racks and them cut them down into rib tips, pop them into an aluminum half pan with a little apple juice and sauce, cover and put them back into the cooker for an hour or so. Bite sized things of beauty!

Bill, another way to get more smoke on/into your meat is to increase its surface area. The way you could do that on your pork butts would be to split them lengthwise (i.e. butterfly them) and cook them that way. Kind of like spatchcocking a pork butt! The meat would probably cook faster...

The key to getting the probe through the metal collar is to do it before you put the collar on the spit rod.

Also, here's the way I rigged a probe thermometer to my rotisserie spit while cooking a rib roast on a 22. Not the slickest application but it worked. You could do the same if you have a small enough device. The key is the run the probe wire inside the metal collar that allows the spit rod to...

I would cook it directly over the coals (no water pan) and with the lid on, damper wide open. You'll likely need to have all the lower dampers wide open too, (maybe not), in order to maintain that temp. If you run into trouble holding temp, invert the door and prop it open for more air intake...

I love the 22/Cajun Bandit rotisserie set up. I've used it for ribs (with the Rib-O-Lator), rib roasts, pork loin, etc. and the food is terrific. I usually use my 22" Kettle for rotisserie turkey and chicken and can typically cook a turkey in about 2 hours as described on this page...

Just as there are two types of ribs on a hog, (loin back and spare), there are also two types of ribs on a steer. Both are located on the Rib primal with the "back ribs" from the 7-bone rib sub-primal and the "plate" or "short ribs" from the short rib primal. These two types of ribs cook very...

While brining a slab of ribs, (loin backs or spares), is not necessary, it does offer the opportunity to impart specific flavors you may like into the meat. For example, if you like Asian flavors, you can build a brine that gets some of it's salt content from soy sauce and that unique flavor...

I have a RibOLater and we actually used it in competition for a full season to cook ribs in a 22" WSM with the Cajun Bandit rotisserie ring. We earned a handful of 1st Place rib calls in the process too. While I agree with what has been said already about it being a gadget and somewhat...

Hi Chad, I'm running StokerLog version 6.9RC3 on a laptop with Windows 7 Home Premium Service Pack 1 and haven't experienced any of the connectivity issues you described above. (To find your version of StokerLog, open the program, click on Help in the menu and then on About.) What I always...

Chad, that is exactly what you should do. I do it when I cook a roast-type item on the rotisserie and it works very well.

Joe, your meat guy is wrong. There are plenty of cryopacked ribs that are not enhanced. PraireFresh (Seaboard), IBP, Hormel, Farmer John, and even Smithfield all have commodity product lines that are not enhanced when packaged in cryovac. Just check the label because anything that is enhanced...

I finally got around to assembling this beast and discovered a couple of things that are different than the two 22s I already have. First, the main door hole in this unit has a curved top while the two I have are square. Also, this one has the silicon probe grommet in the side so I don't have...

Nope. Just a symbol.