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I do bacon several times a year and always smoke between 175º and 200º. As to jerky I would never use water in the pan as you want to dry out the meat. And with my 22 I can maintain 160º for jerky with no problem using maybe a third full ring unlit and only adding a few lit coals off to one...

380 lbs plus about 60 lbs of RO lump. Will probably run out by the end of January.

Been buying from Hawgeyes in Iowa for many years. http://www.hawgeyesbbq.com/

Yes. Last week did a 3# corn beef flat that I was making into pastrami. Stayed at 150º for over three hours before I ended up wrapping in foil. After 7 hours(time for supper) it was just 180º and not even close to fork tender. Still tasted good though.

I know, not grilled - but oyster stew.

You win!!!

Doing a 4#boneless leg of lamb on the WSM tonight. Just for my wife and I. Any ideas for the leftovers? Thanks - Dan

Here in Central Wis Tri Tip is also scarce. But yesterday scored a case (10 tri tips each individually cryovaced). $145 for the case. Ask your local butcher if they can get their supplier to deliver a case. Dan

Your English is probably better than mine. Check out under the Recipe Section under Other Meats - Leg of Lamb indirect on Kettle (with pics). Usually do my leg of lamb on the WSM and the time is similar. Dan (a Swede living in Wisconsin)

2 Fat Bikers will be returning. See ya there. Dan

That is great Mike. Use e-mail in my profile. Thanks - Dan

I never cook pork chops to that high a temp. Usually 140º tops. Slightly pink inside. Also usually do some kind of brine for a couple of hours. Would like to try a couple of those.

Hey Mike. Not sure whether I'll make it this year since we will probably be travelling out west sometime in September. I do have a question for ya though. Lake Aerohead up here near Wisconsin Rapids is considering having some sort of non-sanctioned competiton this summer. The have asked me...

I used to use sand but stopped as there was no need IMO. Weight was never an issue. What was though is the inevitable leakage of grease under the foil. Eventually the sand hardened into a solid piece of cement. Dan

At first I did not think that the 22 used more fuel, but I have started to think other wise. Doing an overnight butt cook on the 18 I could get some sleep. With the 22 I have to make sure I get up early and refuel. But I think the reason is whatever diameter of fuel is put in the smoker the...

We like to "stuff" with some cheese and sweet bell pepper then wrap with bacon. Now put them on the smoker.

Why take a chance!! Put some protection underneath.

The last thing my wife wants is for me to smoke something for her. Beside I smoke or grill probably 4 or 5 times a week anyhow. But I am open for ideas.

At the top of the lid hot enough in the winter to keep my pan of marinade, etc. warm. Also, done rolls wrapped in foil on the lid. Dan

Since this is posted in the competition section I presume you plan on, or have, competed. Definitely lay flat. Couple of reasons IMHO. You go to all the trouble of putting your rub on the ribs and then you set on their sides. Where is all the flavor going as it runs off the side? And then...