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I just recently went to the Kingsford home page and saw that it was beginning to receive bad reviews something about a change in product. Anybody see a recent change in the product and is it for the worse?

Another vote for Sweet Baby Rays. Especially like their honey chipotle for ribs.

Thanks all, some pretty tasty looking recipe's I'll have to give them a try

I'm having some friends over and the menu is standing rib roast with twice baked potatoes. I'm looking for a nice fresh vegi side dish, something light and crispy probably not casserole style unless it will really blow everybody away. Maybe on the idea of green beans, or asparagus, or something...

This looks pretty good just one question when adding the beans are you really simmering for a few hours? Seems to me you would want to simmer until beams are just starting to soften but still snap....

I'm hoping to break my virginity this weekend on my new WSM with some ribs. I'm going to follow the recipe found here which states using the minion method for lighting coals. The minion method mentions adding meat and wood at same time. So if recipe calls for a few chunks of wood I'm laying them...

I'm jealous I got my 22.5 for Xmas and I'm dying to try it out. After rolling out of be to outside temp at 6 degrees this morning I'm a bit discouraged. Hoping it warms up to the 40's this weekend so I can give it a go. Nice looking ribs you've got there!!!

Mike what size threaded pipe did you use?

I was just going to post a similar thread. I have done some reseach but have no hands-on experience. This is one I found to have good reviews on Amazon, EdgeCraft 610 Chef’s Choice Premium Electric Food Slicer. Someone even took the time to do a comparision review between the EdgeCraft 610...

Excellent! Thanks

Are you feeding 2 probes thru the one hole or did you drill 2 holes? I'm considering doing this to feedthru my 2 Maverick probes like others did so I'm assuming 2 holes are being drilled.

I just got the Maverick ET-732 and I want to do the mod using the threaded electrical / lamp stock. Where is the best place to position these feedthru's? I'm assuming at least 2 feedthru's are required one for the meat and the other for the grate probes. Are people putting in two sets of holes...

Thanks for the idea's I'll check them all out. I actually have a Williams-Sonoma within walking distance so I'll check them out too. I wish I had Bass Pro shop or Cabela's in the area but nothing under an hour commute.

Sorry for this real dumb *** newbie question but where can you typically buy cure#1 or Morton's tender quick? I've checked out the local grocery stores in the area (Shaw's, Hannaford's) and have come up empty. I understand Morton's is becoming hard to get are they discontinuing this product?

That looks great! Nice job, can't wait to cure my 1st bacon. So many things on the list.....

Many thanks to all for your opinions and insights. I think I'll do the 5 step program sounds like a way to get a good basic foundation. Looking forward to my first project. Many have mentioned beginner recipes on this forum where are they located I would love to take a look at them also.

So my Low and Slow arrived yesterday and I've read just about all of it already, this guy has quite a tude and isn't very complimentary of this forum. So keeping objectivity in mind is the "training" program worth it? Are these valuable lessons? Should I follow the lessons verbatum and will I be...

Maybe I'll smell it from my house lol. Looks good cant wait to get my WSM as get going on all this stuff. Go PATS!!!

Thanks all for your input. I ended up ordering Weber Smoke, Low and Slow, and Smoke and Spice I figure between that and info from you guys i'll have it all covered.

Thanks for that article very good read.