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Chris, Just wondering, since you went to bed, whether or not you used the BBQ guru? Mike

BBQ'ing is like that scene in the Matrix when Neo, relying on his inner strength and enlightenment, puts his hand out and stops all those bullets. Mike

Yes indeed. I just did. Thanks. Mike

1. 4 large egg plants, cut lenghtwise, fleshy side brushed with olive oil, fleshy side down on the cooking grate, smoke for 2 hours (I would make this after I cooked ribs, chicken, pork,etc. so that the fuel would not go to waste)- I use hickory or mesquite wood. When the inside of the egg...

1. 4 large egg plants, cut lenghtwise, fleshy side brushed with olive oil, fleshy side down on the cooking grate, smoke for 2 hours. I use hickory or mesquite wood. When the inside of the egg plant is easily removed with a spoon, so that there are not long tough thread like firbous strands...

Steve, When you reach your target temp on the butts between 190 to 195, do you have to hold that temp for any period of time or are they considered done and you can take them off as soon as they reach the target temp? I was never too sure about that. Mike

Sorry, typo. Both lid and butts?

It looks like you refueld once. Did you add any smoke wood on your refuel? What were your target temp.s both lip and butts? Mike B.

Steve, The suspense is killing me. What's going on now. Are they ready? How did they come out?