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Good Job! saw the pics in the gallery and MAN they look awesome. Cant wait to try them myself. Thanks for the rep.

My wife works at Aldi and she comes home with some BIG surprises. I tried a per-marinated burgundy flank steaks and first of all I never buy anything per-marinated. BUT i gotta say these flanks were really good meat was nice and tender 6 min a side over direct and I was impressed.

I did end up wanting the Pro-Q, but before I bought it I ended up buying the Rotisserie attachment for my 22.5 kettle. Then the wife put the hammer down for spending on BBQ stuff for a while. I bet I can convince her to let me get the Pro-Q with a couple a weeks of que'ing up her favorite...

I got a couple of staves (oak wood slats from the barrels that bourbon, then beer was stored in to age). But I don't know what that would be good with. Chicken, Beef? any ideas would help!

Everytime I've done ribs has been the 3-2-1 method and it seems to work out great. You can google it but its 3 hours rubbed and smoked the 2 hours foil packed with apple juice or cider then 1 hour basted with sauce. The times aren't exact depending on the meat but you get an idea of it.

OH great what to do now! hmmm I guess I'll have to hunker down and really look at these things. Thanks for your input though Brian

I'm no expert on steaks but I made some this weekend that were awesome. I seared the steaks on the chimney after coals were hot to get a good crust and grill marks, then dumped the coals into buckets and finished the steak off indirect. I did about 1 min a side on the chimney and 5 min max...

I think the chicken looks great and nice Performer by the way. The only thing I would add to this is to check out this video on spatchcooking he gives a couple good hints to make one even layer of meat by tucking the wings and lacing the legs into the skin...

Thanks Russell. I've seen the Pro-Q. and I was thinking about getting that (video was pretty convincing). Have not seen the Amazen and will look at discussion of it. I just wanted to see what people on here use, But I am leaning to Pro-Q for myself.

For those with dust smokers for cold smoking which do you like the best? Im thinking about getting one and this forum is a collection of the greatest BBQ/Grilling minds I know!

This Mini smoker idea is great. I cant wait to put one together my self. Thank you LDean for the great idea!

I got the 18.5 for a 10 year anniversary from my work and as much as I love it I wish I could have just gotten a check for the 18.5 cost and covered the rest for the bigger. Once you get started you gonna wanna go bigger all the time.

This is Kali (sounds like Collie). We named her that because that's the Hindu Goddess of Destruction. We thought that it would be funny to name such a cutie something so dark and scary. This is her daydreaming... and napping with her buddy Virtue (named after a Weakerthans song) I...

Okay I want to give it a try. How do you serve this?

Though I will probably never try to make this myself. I have to say this is the coolest thing I have seen on the boards yet. Hopefully I will come across this one day and taste it.

Wow that looks really good, how difficult did you think it was? I would love to try it but it looks so fancy I don't know if I could do something that well.

Im not sure if anyone mentioned this. Every year for an annual snowboarding road trip I make a bunch of jerky. Last year I made Bulgogi jerky, using thinly sliced beef strips marinated overnight in the Bulgogi marinade of your choice. Then dehydrated or slow and realllll low in the WSM. You...