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Hi, my name is Stogie and I too run my wires under the lid. 6 years without losing one.

Hey Tom!! GREAT going! Cooking for a group of 90 is a real challenge...especially if you are doing it alone. My hats off to ya!! I just signed on 2 more events last week. Both of these are for clients and they each have about 100 people coming. This is MUCH more than I can handle with my 3...

Thanks guys! It's times like these that I really get sick of making jerky! I got them marinating...1/2 using the regular recipe and 1/2 using LOTS of my hab powder. I'll need both smokers to be fired up again Friday and I fear another looooong cook as these things are once again thick. I...

Scott.... I just cut up 30 lbs. of jerky Monday....had to take the day off! Our local market had bottom round on sale for $1.65/lb. Not the best cut of meat and there is a fair amount of waste, but for that price I bought 2 of the whole rounds. Your smoking time will totally depend on how...

Tom.... Sounds like you have everything under control!! Another idea......as long as you are cooking several flats, I suggest trying David's technique on 1 or 2. Great chance to do this experiment! For brisket slice thickness.....it comes down to how tender is it. If is VERY tender, you...

Charlie.... You have the right attitude...keep trying! Now, you mention a "chip pan". What exactly are you talking about? I think you will find that all of us use wood chunks(not chips) and we throw them directly on the fire. No soaking needed. Is this how you are using the wood? This...

Tom... 2 thoughts..... Is there any way for you to cook these on-site? Flats take much less time to cook than the whole, so no need to do an overnight. That way, you can serve hot off the smoker and slice to order. Second...for any reheating I prefer the FoodSaver bags and boil them in...

You guys may want to try this method. It is a great way to start making sausage without the huge investment in grinders and stuffers and casings, etc. It is still some work as you have to roll the meat in the plastic wrap, but not nearly as intensive as stuffing. Sausage Making the Easy Way

Yes, it does. That is an especially cheap price....under $7/person. But, it is also a pick up order so not really a catered event. Also, only about 1 1/2 rib bones per person. If you are catering and cooking on site...no way can you do it for that price without going broke very quickly.

Here is a clone I found. NO idea how it compares as I have never even heard of the place. Hope it's close! ________________________________________________ List of Ingredients 1/2 cup mayonnaise (the lemony the better, I use Hellman's) 1/4 cup Heinz ketchup 1/2 teaspoon garlic powder 1/4...

Brandon.... You said your spares were SMALLER than your loin backs? Do you mean weight/rack? That doesn't make sense. I realize you can buy spares in various sizes, but that is usually through a restaurant supply store. I have never seen spares that are smaller than backs in a...

Tom..... Sounds like far too much meat! I realize you never want to be caught short, but you also don't want to waste. One problem with freezing and giving away the leftovers, is that they cannot be re-frozen, so must be eaten in 3 days. The problem.....after gorging themselves on great BBQ...

Charlie..... Never seen the sizes of those Weber chunks. I use fist-sized pieces and use 4 of them. You shouldn't have to cut those chunks any smaller. I have also used small split logs that are just long enough to fit inside the charcoal ring. You should also monitor the amounts you use...

Oh man....I just bought 3 bottles of this stuff! The family likes to whip up boneless, skinless breasts when in a hurry. They were cheap so thought I would try. I'll let you know as soon as we eat some!

Eric.... I always marinate thighs overnight in Italian dressing and have never had that kind of reaction. Most marinades will only penetrate to about 5mm in depth. However, if you are using something really high in acid content then I suppose it will breakdown the meat. But, even at that...

Steve..... I camp almost every weekend and am the chair for the Scout's cooking activities..imagine that! LOL.....one reason I have had to put my comp plans on hold. Matter of fact, the annual Scout Family Campout is this coming weekend. Normally, I let my son and his Scout friends do the...

Bob..... I take my pastrami to above 185?. It will not fall apart when slicing, but will be very tender. The problem at 165 is the connective tissue has not even started breaking down. You need that to happen before you get to the tender stage.

Steve.... If cooking at those kind of temps, it becomes nearly impossible to get your meat cooked. You have to figure that ribs, pork butt and brisket all need to be cooked to around 190-200? to be tender. If your cooking heat is only 180?, you will never get there. If it is 200?, you will...

Mike... Yes! Just make sure when marinating that you get all the meat surfaces exposed to the mixture.

Charles..... Sorry, but one rack of ribs will take the same time as 10 racks of ribs.....4-6 hrs. Do everything exactly the same as if you were cooking more than 1 rack. Same heat, same amount of fuel, etc. My only suggestion is to try and cook more, buy a vacuum sealer and freeze for...