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I do summer squash all the time the same way as posted above. I also did Hubbard squash cut in 3/8 slices but we did not care for it as much because it seemed like the sugar content was to high and it had that burnt sugar taste. But for $3.00 for the squash give it a whirl.

I think you did real good and nobody would have know it's your first attempt.

Since your new to this smoker here are some cheap things get you started. Here some ideas that I find useful. 1.A long handled brush to clean the inside of the smoker and the charcoal bowl that has stiff bristles like...

Hi there Danny I am going to Kyle tomorrow my brother is at FM 21 & FM126.

Way to go. I need to go to another contest and at least judge the weather is starting to cool down a bit.

I like those because people are impressed by the way they look. Go for a either your favorite BBQ rub or a traditional pork roast rub the rosemary,thyme,sage,garlic type rub. And don't be to stingy with it. If it's not enhanced I would brine it if you have time. Set up the grill for indirect at...

That is the best deal I think I have ever seen and I look in Houston almost every day.

Just feel if it's coated and I bet it's not. It looks like a Bulman cutter with what you need.

Yes I shy away from my 22 because of fuel cost. I bought it because I wanted to cook ribs flat pretty much like the big boys but for my needs most of the time my 18 is plenty good ribs cut in half. Just saying.

Here you go. http://virtualweberbullet.com/woodenhandle.html

I was very happy with Brian and bought 6 of them. I even had him cut some to fit the flat bar stock that you can buy at HD,Lowes that is wider than what Weber uses and put one on the front of my 18 to make it like a 22.

Your welcome Tom like you my 22 is so different to operate in some ways. It will hold a lot of meat and take quite a bit more fuel to offset the heat sink. But I remember how cool it was to cook 40 plus pounds at one time.Ha! I think your meat temperature was fine they claim it helps promote...

I asked Bob for you what happened and here is what he told me. Hope this gets you on the right track. He put the meat on the cooker before he brought the cooker up to temperature. Also, He put a ton of cold meat on the cooker and it takes time for temp to recover after putting all that meat on...

You have to remember that Arron is cooking a brisket that is almost the best money can buy. If you buy one from say Snake River Farms you will see how stupid easy it is to have that brisket your talking about. But for me just choice from the grocery store is all I can afford like most everybody...

Yep. Don't pitch that that point separate it and throw it back on for 2-3 hrs or what ever it takes to render that fat out. You were so close to perfect it sounds like.

I have the hinge and think it is the best mod out there.

I bought some and they shipped them for free. Ask nice and they might just send them to you for free.

I could not pass that up either!

Yep good job! I can not even dance. I always wanted to have musical talent like that.

On the main page here this month the beef rib recipe is posted or look under the beef section under cooking topics. Just don't pull them to early or your teeth will bounce off them. Over done is much better if in doubt.