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I can get some nice wood but all they have in the oak right now is smaller chunks like 2 inch as opposed to fist size. I think those might be ideal but wanted to ask if anyone sees any downside to that size of chunk??

so far the best value with good quality wood I can find is chigger creek where I can a 40+ lb case shipped for around $50. Funny Sears lists some of their stuff on their website but its much more expensive especially when you consider shipping. Hey wood is heavy!!

I've got good local sources for Apple (trade a bag of Q for access to the orchard and can go after prunings) I'll have to check Sears for Pecan thats great info. Chigger Creek does a good job its about $50 shipped for me to get a 40lb case mixed so thats not that bad and that lasts a couple of...

I have a sonic mouse deterent in the garage but didnt put it in until after the traps caught a couple earlier in the winter. I even made teh wife get rid of the birdfood because I thought that was what was attracting them. Maybe I have to keep the Q in the back behind the garage to eliminate...

Went to break out the Q today as it was nice out and used the 22 1/2 charcoal for all our Grilling this winter and found that while I was away it had been occupied by many mice!! i know that by what they left behind ...yes gross so I took the grate inside and as much as I hate to use water...

Tried to use the phone number on the board and its disconnected also tried to look them up online but to no avail? Did they go out of business. I'm looking to get a mixed case of wood, I usually get oak, pecan, maple and Cherry from them or chigger creek and was trying to find pricing from...

there are definately differing schools of though on this. And no "right" answer Some, like me like probed to help tell us where we are on temps. I like having the bbq guru eyelets to put the probe through and not have the wire crimped by the lid. Others feel brisket is done when its done...

ok well here are a few things I wouldn't want to be without that make things easier if I were starting out. Chimney starter Maverick et-73 thermometer. This is simply a must have for me. It beeps and tells you when the pit runs hot or cold and its remote so you can have it inside. It also...

brian I think i would ask a more general question on the BBQing board of what people have done to get the 22 up to temp for a High temp cook to get a litle more exposure. I have an 18 and a 22 and formerly a digiq now a cyber-Q but havent jumped on the high temp bandwagon yet. Also a call out...

the original charcoal company is indeed rancher!!! nowif we could only get the deal we did at home depot where I bough over 1,200 pounds a couple of years ago on sale!!! I know clorox put the screws to HD to keep it out but one can hope. I believe the rancher was coming from central...

danmarks, if you want that article send me a pm and i'll photocopy it for you and send it to you. It's a really versatile look at grilling pizza andideas on a wide variety of toppings and prep. Tom

welldone Mat and welcome! From another cheesehead!!!

I've made 12 inch pizas right on the grill. There wasa great article on Grilled Pizza in Tauntons Fine Cooking (August/Sept 2004 vol 66 page 38). You put your crust down on the grill cover the grill wait a minute then flip it and ad your toppings cover again and its done in like 3 minutes total.

I set the oven at 235 with the wrapped butts inside any thoughts on what temp you'd put the oven at?

i did foil them and they are in the oven. I have an acurate thermomether in on of them and will turn it off when they hit 195 let em rest for a while and then pull htem thanks!! now to figure out whats going on with my other thermometer hmmmmm?

I started two sams bone in pork shoulders last night at 11pm and its 7:30 tonight and my internal temps are only at 180. So I figured out that something is wrong with my thermomether and I've been cooking around 195 rather than 225 which I thought I was at. It's 8:00pm and i don't want to be...

I second a vote for Pappys..it was amazing on my last trip to St Louis and will become a regular on any trip there!! Exceptional for a restaurant!!

A buddy of mine bought a already corned beef brisket point. Does anyone have ideas to add to mix or has anyone tried this and may have some results on smoking one of these? Thanks for the ideas and feedback. I had him look at the quick pastrami recipe but wanted to see if there were any other...

pete, it may be texture for your family but it also may be the sweetness/flavor that the pineapple brought to your previous cooking method. maybe try to make a glaze that hs the flavor qualities of the pineapple concentrate. I wold think with a little sugar and a pineapple concentrate you...

Ryan up here in Milwaukee we can get them from the local butcher who can order them in. Not the big box stores but in this case one of the Sendiks stores. I would think if you called talked to the manager of tyour local meat departments of some of the smaller stores in your area you might be...