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I was going to put it on earlier but did not finish working on the new kitchen cabinets until 4. I started working nights a few months ago. So I do not have a rough time, I do not change (much) my schedule during the week. I found butts for an acceptable price at the fancy grocery store. I...

Hay Jim. Say 210ish or lower. The temp that happens during a calm day in the summer when I close all but my bottom vents but one. -

I do it a bit different. Spares are spares - not large baby backs. I do not trim off the meaty parts. I.E. no St. Louis stuff. I get the butcher to remove the membrane. I give the ribs a good coating of my but rub (use a 50/50 mix of seasoned salt & brown sugar if you are in a pinch). I do two...

I did a butt and brisket - fed 25.

25 people I ended up feeding 25 people with two full quart bags of meat left over. We did have all sorts of bread and other sides. Always wondered how many a butt and brisket would feed. The butt was a good 8-1/3 pounder; no trimming required. The brisket over ten to start with: I trimmed...

I am on my second bottle and I don't know why. Nothing to distinguish it. Not great on either pork, beef or bird. Nothing wrong with the sauce but nothing that distinguishes it.

I suppose I need to figure out if it can be done without a spring form pan. Got some black raspberries from last summer's crop. It does sound good.

Status on the apple wood. Got a few of the trees sorted into brush to burn and wood. Again, if you are interested in apple wood send me a e-mail at d m u n s o n @ m t c o . c o m. Remove the spaces. Located nearish to peoria / peru - Dave

I think I would visit both places and check stuff out prior to joining either. Was just at Sams the other weekend looking things over. Our membership expired a year ago and we were thinking about joining again. Put it off for a while longer.

Don't know. Try wearing a T-Shirt and see what the natives say. Komatsu is also in Peoria. Now that place has some cool things parked outside once in a while.

Got your e-mail Brian. I am closer to Henry. Across the river (on the east side) and a bit north of Henry Il. <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Brian H: I'm guessing your somewhere around Metamora. <HR></BLOCKQUOTE> Joe, Can't find...

I could save a limb. Something 5-6" in diameter and 5-8 ft in length. Check it through rather than carry it.

Bill, I have a lot. Driving? Which plant?

That time of year. Just trimmed the trees. Have not yet cut 6-9" logs for smoking yet but will in a few. If anyone wants apple wood give me a shout at d m un s o n @ m t c o . c o m {get rid of the above spaces for it to work} located between peoria and peru in illinois.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>We just scored some spare ribs for $1.49 a #. <HR></BLOCKQUOTE> Where?

I have always preferred a good Merlot. If I had to choose (and I would require a sample of all the wines prior to choosing) it would probably be from one that had been in the barrel the longest and left the most distinguished smell.

Did you get a chance to notice what the temp was in the morning? My WSM cooks better (220ish) with only one vent open slightly. Half to a third way open. I use to think I had to leave them all open a bit. If I leave them all open a bit it rises to 250ish. My last butt I pulled and bagged all...

Thanks Jimbo. I need the laugh. I mix in a bowl. Transfer to a cereal bowl what I guess will be used. Use that to pour in my hand or on the meat and rub to spread around. Cereal bowl excess rub goes on anyway. Mixing bowl excess goes back in the seasoned salt jar. Usually wash my hands...

I've noticed a difference between my apple trees. The yellow delicious I think is the best of what I have.

Keep the temp down. It will take longer but be more moist. Keep it on the smoker. To me it tasts better finished on the smoker than finished in the oven. If it were me, I would start it with mesquite hard and keep it going with oak or a bit of hickory.