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I am with you Phil.....Too much is too much. That looked like a side dish of smoke lard.

Does anyone have a good recipe for Rum Cake? I best I have ever had is from a lady in FL. The glaze was the best part if you know what I mean. Anyway, she charges $55 per cake and then the expense of fed ex is too much. I am sure I could produce a perfect one if I had a tried and true...

Rich: According to what I have read on here, 325 at the grate. Good luck!

Drewling here! How lucky are you! I would love to have one of those!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve CT: Ok I imagine this is for SPARE ribs and not baby back ribs. If you are smoking BBRibs what do you all feel is a good combination? I pretty...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G: If I smoke boneless turkey breast Wednesday to bring to someone at work on Thursday, is it ok to refrigerate the whole breast no more than 2...

My whole ansemble is on a concrete patio. I do not see how the heat from the WSM could crack concrete unless cooking in severe cold. My concrete is 13" thick with rebar,so I am comfortable with setting the chimney directly on it, too. When I had a wood deck in an apartment, I never cooked out...

I agree, slice the brisket after the reheat and I would still keep that bottle of apple juice ready for the pork as well. You make also want to take some brauts to gril and sell. You are going to have some sniffers coming over once they get a smell of your Q!

Matt, I tried that one time and did not get much smoke. The chips did not even burn after the heat dried them. Could I have done something wrong?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brady: I had been thinking about trying a couple of the turkey breast roasts myself, glad to hear they turned out so well. Did the cooking times follow...

Gosh, Luke, you are missing all of the good competitions!

Every time Chris changes the topic on the main page, I have to go and try what he has up! I did the turkey breasts this weekend and they were out of this work. My butcher did not have any fresh turkey breasts, so I went to my local Kroger Supermarket and bought 2 of the 3lb Butterball Turkey...

Thanks, Chris. I am going to see what Weber comes out with for 08 and then snag me a Genesis.

What do most of you use in your gassers to retin heat> I currently have lava rock but I want to make sure I am using the best source. What do you all say?

It is getting time to replace my uniflame and of course I want a Weber. I have had my eye on the Gensis line. I love the black and the blue one. Can anyone attest to how the colors stand up over the years? I belive it says that it is coated steel???? I just wonder it if will look that good...

I just throw it straight on the grill. The peaches and cream variety is pleantiful around here. I grill it for about 20 minutes and it steams in the natural packaging!

I have read a lot of people on here getting packers from Sam's. Mine only had flats. I never buy meat from Walmart. It is awful.

I agree, I would not have pulled off any of my cooks without the help and supposrt of this board!

Wayne, I have to disagree, Side burners are imperative. I cannot belive all the uses I have found for mine, from lighting a charcoal chimney, to frying fish outside, to keeping grilling sauces warm. Also, porcelain covered grates are a Godsend. They heat evenly and are easy to clean...

Theron, I would definitely use the fire bricks if you need to keep them for that long. I wrap mine in foil and put them in the over at 500* for 45-60 min. They will hold heat above 150* for several hours.