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Those taters look fantastic... really need to try that crash method.

Pretty fantastic... I think this is next on my bucket list of cooking.

Got a little knife happy, but it came out better than anticipated. Stuffed with cheese and onion. Meant to add red pepper, but I forgot to chop it until after it had already been tied together.

I just throw it in mason jars and freeze accordingly. Never had an issue with rogue flavors in there. Usually make sauce in batches, and freeze several jars at a time.

I adjust based on Temp and also what cooker. For WSM i put damper at 50% for low, 100% for 350+ When I use my Backwoods cooker, I run at 100% open. This is with 10CFM fan.

Looks great. Did you bake those taters a little first before putting them on the grill? I haven't tried that method yet.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe: Mike i see lotsa great food but no football or cocktails... what gives? </div></BLOCKQUOTE> Excellent point... I won't let you guys down...

Lots of football, food, and cocktails yesterday:

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry P.: Were it me, I'd do the ribs a day ahead of time and reheat them on site. Getting your ribs done precisely 30 minutes prior to leaving could...

I want a 26" Performer, but only a miracle would provide such a thing.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Sorry, but the answer is Yes - you can re-freeze - if it was a Jerry notes, something you simply thawed in the fridge and that is where it...

I thank you gentlemen.

In summation, a friend asked to have some of my frozen pulled pork to feed 15 people. I thawed a vacuum sealed bag of PP last night to fulfill his request. However, he calls today and no longer needs it due the logistics of serving it. Question is: Can I re-freeze the PP? It's still vacuum...

After years of getting annoyed with grilling in complete darkness and having to use a flaslight. Grabbed this bad larry to cook at night. headlamp Let me just say, life altering. Having full dexterity plus light is a godsend. Naturally I could have purchased grill lights, but that would...

Using them for years, never had an issue: Click me.

unless this new design improves RO's burn time, I'll avoid the product like the plague.

for the grill, wire brush right after I'm done cooking. For the WSM, nothing. I throw those grates onto my kettle once done cooking so that the heat "sterilizes" the WSM grates. Never a problem.

well I say get this one because it's what I have: http://www.amazon.com/FoodSave...id=1320719666&sr=8-2 I love the thing. It is expensive, but I find that with BBQ it is well worth paying extra for top notch products.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I've already...

From the moment you put them on you check every 30 mins? That's too much. You should really only check if you have to do something to them, i.e. foil, check for doneness, etc. I'm unsure of exactly how it will effect your bark formation, and I'd venture to guess it won't have any effect on...