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Pork Loin use Tone's Chipotle SW Seasoning cook to 137-145f. Do Not Overcook. One of my Fav's.

I'd like to try the Hab, the regular is one of the ten best sauces I've ever had.

The good news is America does not think Tony Roma's is good. Vast numbers of them have closed all over the country. Famous Dave's is only as good as the pitmasters and the best they have are in the original Twin Cities locations. I do like their sauces. Konrad

Don't need a rack. 4 Rolls on the bottom topped with 4 half racks. 6 rolls on top = 12 racks.

They are a far inferior non airtight copy. You can not leave them alone for a minute. Have lots of ice handy to dump in the water pan when the temp spikes. My if you never leave them alone for a minute they can turn out a decent product. My buddy cooked on and won with Meco. When I got him a...

I never sauce the ribs at the restaurant and we are going through 5 (winter) to 10 (summer) cases a weekend. There are a lot of folks out there who do not care for sauce. Konrad

DennisM I see your in WA. Cash and Carry and Sam's Club both have great deals. Costco has an inferior selection of BBQ cuts, the quality is good they just don't have all the right cuts. Yes pork shoulder is a bargain as is Chuck roll. Spares are under $2 per pound. Chicken is under a $1 a...

For versatility a BGE For capacity a Backwoods To really impress a 65# whole pig on a Ranch Kettle but you'll need to buy at dealer cost to stay on budget. Those are on budget. Legend from Ole Hickory is really nice but you need an extra zero. FEC-100 is a race car that can win on race day...

Baby Backs are like Filet Mignon while Spares are like Ribeye. Back when we did the competition thing all our wins were with STL spares. Konrad

It works just fine. When I'm on the road I often buy the chuck roast for teaching classes. For the restaurant I cut four or five (big rolls) roasts cutting across the grain. More surface area for crust. The crust on the whole monsters can just plain get over cooked when the center of a 25#...

Costco does carry chuck roll they just don't put it out. The cut slices across the grain and sell it as chuck roast. They also grind it into hamburger. Ask ahead or catch them early and they will sell it to you whole, you just have to ask. I've cooked a lot of chuck and clod and I think...

For me it's not how you get the tender cuts up to temp but rather not over cooking them. For tender beef medium rare is 125f and medium is 135f internal. For tender cuts of pork my target is 137f to 145f internal. My best results are always when I don't poof it and go over my target temp...

The god thing about the west coast is we have so many breweries not to mention world class wineries. That is also the bad thing as a ton of good beer never makes it here including Yuengling, which I'd like to try. These days I'm a very moderate lightweight when it comes drinking in terms of...

Well I normally start wine threads. Since we got a beer license I've been sucking back a few brews. The good Big Sky Brewing MT Moose Drool and Summer Honey Spanish Peaks Rasberry Honey the only "fruit" beer I like. Deschutes, Bend, OR, Porter The Bad I got a free six pack of Mich Ultra...

http://www.bbqinstitute.com/images/BBQInstPorkButt.jpg No Foil, Lazzari Lump in about 5 hours. I know competition cooks who cook buts in the fire box of the offset. Note from moderator: Changed inline photo to link due to 200KB+ filesize. Please see "Posting photos" link on homepage for...

12 full racks on a WSM a few weeks ago no rack needed. All rolls had meat side in/bone side out. 4 Rolls of baby backs on the bottom with 4 half slabs meat side up sitting atop the rolls. 6 rolls of spare on top rack. Racks are great but you can get 'er done with a few toothpicks. HTH,

Four WSM's have more capacity than an FEC-100. Talking about FEC-100's I have the current config that is shiping from the factory and have owned the two prior configs. First it was a straight auger, then the next model had a drop ramp auger with original Traeger controller and now it's the...

If your freezer is -20f or colder I'd eat it. If your freezer only goes to 0f then it's iffy.

The Weber Nation spares video has just as many errors like up to 12 hours to cook spares.

The Weber remore works fine but the pre-programmed temps are for tender cuts not tough cuts.