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it worked great!! but chili woudl be a great use for it as well.

I think spritzing with apple juice on ribs a few times can add a touch of sweetness in the last half of cooking. Sometimes I'll use a thicker cider and it almost becomes a light glaze. But I agree no need to mop shoulders in most situations.

So we cooked a nice Brisket (flat from Sams) and served during the superbowl while I wasnt overly impressed with the marble the center slices were perfect but I cooked it fat side up and maybe should have tried for fat side down. Did it low and slow. Havent tried hight temp but will soon. So...

Welcome to the group Rich!!! As one who has both the 18 and a 22 I can tell you that there really isn't alot different other than you will consume more fuel (heating a larger area) in the 22 and you have a larger capacity. Other than that its pretty much "Ceteris Paribus". (latin for all...

killer idea on the foil!!! will have to try that. I (with my Cyber-Q II) really like to do bad weather and coldweather cooking. While i have a couple of temporary shelters to block wind I'm thinking of making a larger enclosure that either mu 22 or my 18 could go it that would pretty much...

I vote for the dry rub on the wayu brisket and if your going to play with injecting on a choice brisket at a later date. You have one of the highest quality pieces of beef you would want to smoke. I'd want a nice rub that brings ou the flavor you paid a premium for!! As for injecting there...

I've done 12 racks in an 18 before but it was tight and they were rolled/pinned. I'm trying to think of how you'd have space for an additional rack with 6 racks of ribs on the lower grate. I think its time to go get a 22 lol...now that sucker has space!! let us know how you do it!!

Blues Hog has an excellent flavor to it and a nice amount of kick that compliments the flavor of pork so well!!!

Using both my Guru DigiQ II and now my Cyber Q II I've used the 10cfm pit viper fan on both my 18" and 22" I thought about the 5 cfm fan when I was buying my DigiQ but someone out here (or someone in customer service when talking with the Guru folks) suggested that with the 10cfm has the fan...

there is a great recipe for this in Steve Raichlens Raichlen on ribs cookbook. I've made it several times. Really great flavor!! Our Sams club has the Flanken style short ribs and I've gone out and talked to the meat manager and he will cut them to the 1/2 inch thick which is ideal for this...

I like cutting some nice slices and carefully putting them in a foodsaver bag then sealing. It really is a nice way to do it if you have a vacum sealer. Before I had a vaccum sealer there wasnt a real good soloution for this. Brisket is hard enough to keep moist so I'd do it as soon after...

I was reading some old posts on the forum and ran across this and then saw your current thread. Check this out. Stogie was one of the big dogs on this forum when I was just getting my feet wet. We havent heard from him in a while but learned alot from the wisdom he shared. Anyways there are...

In the topic on "a butt rub for Jane" in the recipe section I found an interesting quote that got me thinking about salt and the salt we use on our meat either in our rubs or on our meats prior to applying our salt free rubs (Kevin Kruger's method) Originally posted by Jane Cherry: "I have...

While the Digi-Q II is not expandable but the Cyber Q II has the ability to run 2 pits, run them remotely provided it is hooked up to a pc that is connected to the internet. The Digi-Q II is the ideal tool for someone looking to control one pit with simplicity and doesn’t really care about...

When I visited North Carolina all they put on the shoulders going into the pit was salt and pepper. And it tasted really good!! That said I continue to look or rubs that make a complimentary bark. I like a good Bark...on my pulled pork and from my beagle.

Well I had the Digi Q II and now I own the Cyber Q (by BBQ Guru) which does have computer/internet capabilities and allows me to run two smokers with two food probes. I think both are fine products. The Stoker wouldn't have the loyal following that it does out here if it wasn't preforming...

I just used hinges from home depot. my panels are made in three sections and also have a flap on the left and right panel at the bottom of anout 4 inches to put bricks as weights as I like to smoke in the winter and during windy weather.

I still love the durability I've found in my Digi Q II as well as the GREAT customer service and support when I've had questions or issues. I liked the Stoker as well but when i couldnt reliably call or get ahold of someone to talk to regarding it I lost much of my interest. I still think...

We really had fun on the way back. Sadly the Ariston dosent serve lunch on Saturday so we missed out on it on this trip but it is on a list of must do places. What a throw back and so nicely done. We did have the Horseshoe in Springfield...wow thats some good eats!! Brad, we saw Dr BBQ...

pappys was amazing.... definately worth my highest ratings a bbq restaurant can get. The rub on their ribs is something really special to me. cant pin it down and you know they arent going to talk bugt it was really good. the pork was very nice and the brisket was among some of the best I've...