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I saw the guy that was selling the Smoke Dust at the Jack. I smelled of them and it smelled potent, but I was not sold. Not to mention, the flavors were kind of silly, Vanilla, mango, and some other fruitty stuff.

Dennis, you can easily get 20 hours out of the clay saucer method combined with the minion method. I did an overnight when it was cold during the night and I only got 14 hours out of the fuel.

Mark, I would reheat in the oven, covered with foil. It also would not hurt to spay the chicken with maybe a little chicken broth/butter mixture before putting in the over. I would think 250-300 would get you there faster without drying the meat.

Dave, I would think you should be able to use Curry as a subsitute. If you do not have that, use some dry mustard.

I agree, serve it in the little sample containers like they do at the wholesale clubs. Maybe have a squeeze bottle of some sauce or hot sauce available as well.

I have not heard of any specific changes, but I thought there was going to be a new model lineup for 2008???????

I keep hearing about all of the changes that are supose to happen for 2008, but I have seen no changes. I, too, and riding the fence on replacing my gasser with a Genesis, but I want to see what the new ones will offer. I know the 2008 grilling season has started in Austrailian and I went to...

I would go to a restaurant service store and buy it by the gallon if you are just wanting regular chili dog chili. It would end up costing you less and would surely be less hassle for you.

Larry, correct me if I am speaking out of turn, but I would think there are not many good Q restaurants in CA....(not that there are many over here in the east!) The locals keep us fed over here!

I have been using this recipe for over 10 years. It is a Martha Stewart recipe and it works great for me.

Sorry, Paul no pics. I am going to have to get my camera out of my suitcase. I left it in there from my last vacation. The bark on these butts was incredible. They were by far the best I have ever done! Sad to say, there are all gone. I gave all of it away and saved enough to make Green Pork...

I cannot speak for all of the Corky's, but the one I go to on Brentwood TN has a pit behind the restaurant on which they cook.

I got 14 hours out of the fuel. I am adding more and I just threw on a fattie!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry N.: If it's not windy, the cold really isn't going to change things that much. I just did an overnight last night and I'm sure it got into the...

I think Famous Dave's is really awful. I may be wrong, but I don't think they even smoke the meat there on the grounds. It comes pre-cooked. IMO, the ONLY chain restaurant that has anything worth eating (that I have tried) is Corky's.

6:00 PM and I just got my temp stabalized at 250. I have 2 butts in the WSM 8.5lb on top and 8lb on the bottom. Using the Minion Method with the clay saucer mod. Temp has been in the mod 30's here at night. I normally do not have to check the temp for at least 12 hours. Do you all have any...

Kevin, can I come live with you?

Phil, the concept is close to that of choucroute garnie, but I am not sure that dish is cooked together in one pot. This literally cooks together into a stew.

Don't knock this till you try it. I was so against it until I was litterally forced to try it. So glad I did! 8-10 Country style ribs 1 lb bag of kraut or 3 10oz cans. I use the bagged so I can control the sodium. 4-6 potatos, peeled and chunked 1 onion Salt and Pepper Place ribs in pressure...