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Thanks Joan

Bill Jamison certainly has some good recipe's in his two smoke books. Waiting to see your opinion of this one.

Joan, A few years ago I had Thanksgiving dinner at a local restaurant called "Cooks". They served a cranberry sauce, maybe a syrup, with their turkey that was wonderful. the strange thing about it was that it was clear. I have not found a recipe that even resembles it. I you, or anyone...

I used Rust-Oleum 2,000 degree High heat paint that I baked in the oven. It has been three years since it was painted and still looks like the day I did it.

This represents a lot of work for several people. Not being a subscriber to Cook's Illustrated I have not found these recipes on their website. Is there a place on the internet that has these recipes and tutorials?

I know it is not what Thermapen recommends, but I also go in from the side like Bob. Have had excellent results since stopping trying to take the temperature from the top.

I ate at Leo's a lot in the early to mid 1990's. The food was always good but never in the top 10 in my opinion. I never has brisket. Usually the ribs but the hot links and bologna were always a close second.

Perfect specimen.

I can make a meal out of scalloped potatoes.

I smoked a lot of bologna when I lived in Oklahoma. I always liked Garlic bologna from the deli. Always used hickory or post oak. No glaze but would puncture with a fork. Great on top of a hamburger. Good with fried eggs the next morning.

I do not think it "needs" sauce. However sometimes a little sauce can add some flavor.

I started with a Brinkman. then to an original Oklahoma Joes offset with a vertical chamber.

Tractor Supply and Harbor Freight have economical ones.

This is pretty good and really easy. Ingredients 9 in prepared graham cracker pie crust 3 cup sweetened condensed milk 1⁄2 cup sour cream 3⁄4 cup key lime juice 1 tbsp lime, zest grated Directions Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine condensed milk, sour...

I used high temperature engine paint that was cured in the oven.

I own both. I use the small one for the 14" and when dutch oven cooking. Use the larger on the SS Performer.

I also use drill bits and a torch tip cleaner.

I have smoked ribs often for 30 years. I think I 've tried almost every method and they always were eaten. But my personal favorite is just put on a simple rub then in the smoker and let them cook.

This is a basic one that I have used for years. People seem to like it. 2 tsp Cayenne 2 tbsp Chili Powder 2 tbsp Garlic Powder 2 tbsp Onion Powder 12 tbsp Paprika 4 tbsp Pepper black 4 tbsp Salt 4 tbsp Sugar

The flavorizer bars that rcplanebuyer sells on ebay are fantastic.