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That sounds supportive.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dennis T.: Now, Greg. You should be supportive and offer encouragement instead of trying to take advantage of us newbies! I'm gettin' the itch to try...

Griff, when in doubt... do a search, or ask. There have been many posts on the subject and wew would have glading pointed you to them. Next time buddy.

Good job Larry. Looks great.

Glad you're having a good time. Forgot you were going over there and have wondered where you were.

That is the correct one. And you can use them for lots of things other than in you WSM.

Good deal Jeff. Glad I could help.

Jeff, sounds like you may have gotten the ECB water pan and not the charcoal pan. Not to worry though, you can use it for other things or take it back. I use one for throwing pulled pork into as I shread it. I've also used it sitting on the lower rack to catch drippings while cooking roast beef...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by tom richart: My wife for valentines day gave me some accessories and was looking for feedback on whether they work well or not. She gave me a rack for chickens and turkey which, basically, allows the bird...

Neat site Morgan. That could come in handy.

Kevin, Great minds think a like. And even not so great minds get it right sometimes.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Stuart Osterweil: First of all, what a great site this is, with an overwhelming amount of useful info. I've read and learned so much already, but still have many questions. My WSM should be here any day...

He must have fixed the link. It worked for me.

Thanks for posting this one Nicole. I'm printing it out.

Thanks, Nicole.

Very good as a 'finish' on ribs. Pepper jelly and creamcheese on captains wafers. Mmmm

Ramp mode on the Guru does seem to cook a little faster. Don't have enought Guru cooks under my belt so far to know for sure. It might be the fact that ramp mode starts the cook out at a higher heat. Then as the meat starts heating up the pit tmpe ramps down.

Unless it is real bad, just using it more will probably help. If you still don't like it. I'll give you $20 for it.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jane Cherry: Crab stuffed artichoke bottoms ABT's with chorizo filling Wasabi and Sesame Grilled Chicken wings Haven't figured out the rest of the menu yet. There's only two of us. <HR></BLOCKQUOTE> I...

Some butts, and probably a brisket.