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Mike, I am sure that it will not be $2.99 next season, but it is still a good deal at the regular price.

My vote is for the side burner as well! I use it all the time. Love to fry stuff out on it that normally smells up the house!

Are those chickens gray, or is that the photograph?

Ron, from what I understand, OCC will continue to be sold at HD next year. Trust me, buy the rest of it! Even if HD was stupid enough to stop selling it, someone else would snatch up that contract quickly!

Ouch!!

Is the only difference in these two the carrying arm? Looking at the pics of both, it appears teh gold does not have a vent at teh bottom. I was told the SJ platimun did not which is kind of sill. I want to get the copper colored SJ, but it looks like a gold model with out a vent at teh...

Congrats, James. This is one of the best ways to cook chicken!

I am a convert too. I cannot believe how that temp holds for so long. That is my method from now on! Wonder how it will do in the winter??

Watch Chris' video on St Louis Ribs. It will tell you everything you want to know. Be sure to trim that excess fat! Mine were perfect at 5 hours, and 250.

Chris, you truly amaze me sometimes! I looked onder cooking topics, but I did not see that. Thanks! So, Kevin, if you get a packer, that fatty strip is cut out, correct? Also, how is that labeled on the packaging?

I agree, Paul, all you need is a good rub!

Yep, Jo, you got the bug......got it pretty bad I would say. Hey, there are worse things you could be doing!

In a brisket, what is the difference in a flat and a packer?

Is it that obvious that I would rather talk to you people on this board that do what pays my bills? Sad, I know! I just like to say I am a good multitasker! Good luck with the cook. Let me know how it goes. I have never done a brisket. I hat it at a restaurant one time and did not like it...

I emailed the guy that sent out the email and told him that many of his figures were off and several people are calling the store that show having invnetory and are being told there is none. JSYK.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by rich langer: My friend, I've been judging KCBS competitions for a few years now, and I have eaten some real fine BBQ However, there was a time that I...

Dave, you need to put the meat on before you reach temp. If you wait, you might have a hard time controlling your temp from getting to high. Also, I would only use 8-10 lit coals to start your fire.

Matt. I was looking at your photos on the buicket. How do you do your fatties?

Matt, I'v actually got all the stuff at home to do it, but the more I think about it, Q is enough of an obsession right now!

I have to agree with you, Luke, Corky's would be the place I would go if eating ribs out in a restaurants. I guess I am just going to have to no longer eat Q out.....might have to eat more sushi out. I know I can't to that at home!