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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeremy Erwin: How big are you making your burgers? </div></BLOCKQUOTE> Nothing overly crazy. Just used 2 1/4lb. patties. My failure is not getting the...

Has anyone used one of these things? Click Me!! My juicy lucy technique, or lack thereof at this point, has been an utter failure. I can't get the cheese to stay in no matter how hard I try. It's effectively my kryptonite.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Morgan C.: Ok going to give this a shot.... Simple burger cook and fries... Cooking away..... Gotta have bacon Here is the finished...

If you butterfly the chicken, cooking time will be reduced. 1 hour is likely to be too long.

Solid stuff. One of these days I'll find tri tip at Stop & Shop.

1) abandon the water. Keeping that water hot chews through a lot of charcoal. I just use rocks in my pan with foil on top, some use sand, others use nothing. 2) and I know some on here my shoot me, but for very long cooks I don't use K. Ever since they changed their briquettes I have found that...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff R: It would be the opposite effect. Think of it as the water bowl absorbing your heat before the meat. Once the water gets up to temp then the meat...

Agree with Wolgast. I used to be a "I only cook with water in the pan" hero, but eventually I didn't see the use. It just uses up charcoal spending all that heat getting the water up to temp. I never use water in eaither smoker anymore.

I'm too lazy to oil the grades, so I just spritz steak with extra virgin olive oil.

I find this odd. Was the damper on the fan mostly closed?

Temp. control system is a no brainer in my mind. Only other thing that pops into memory would be ribolator?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Keith Kenney: where does the Black Label come in to this meal? My guess is in a glass </div></BLOCKQUOTE> Yup! It's the glue that keeps all my...

Intended to make 2 fatties, but the bacon was so thick that it morphed 1 fattie. Thus I ended up combining...

My best tip I could have followed when I did my first butt is to honestly pay no attention to internal temp. estimate 1.5-2 hrs. per pound and check tenderness to determine if it's ready. Sometimes my butts stall at 180, but are done, some are done at 195. Just check tenderness.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ken McCrary: I too am one that almost never foils ribs. In fact I have gotten to where I put them on the smoker and just leave them alone for 5 hours...

Got the pulled pork ready, and the fattie is waiting to be cooked right before game time. Go Pats.

Personally, I found that Royal Oak and Stubbs simply didn't burn long or hot enough for my liking. I had to continually refuel my Backwoods cooker on an overnight smoke. Ended up using 3 full bags of Stubbs, when I normally would have got away with using less than 1 bag of Wicked Good.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John_H: Mike, Do you know where you can buy "Wicked Good"? </div></BLOCKQUOTE> Ah yes, the eternal question. It's actually quite a pain here in...

Wicked Good makes lump briquettes that are almost a billion times better than K. I use K for grilling, Wicked Good for smoking.