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I would've offered my congratulations sooner, Wolgast, but I had to Google it to learn just what in blue blazes it was...apparently, I have led a sheltered culinary life :confused:

Ty, I've never heard of anyone using an ATC device on a gas grill - that said, I wouldn't worry about the temps you cite - 25º plus or minus your target temp of 225º shouldn't affect the quality of your final product, although it will impact the cooking time.

Chris is right; to avoid overshoots, I set my damper to half-open (I have the 10 CFM fan), and use the stainless steel conduit plugs - they fit perfectly and I found 'em at Lowe's (you may wish to search the forum for this discussion) rather than the heat-resistant tape to seal up the bottom...

Brian, I've had the DigiQ DX for a number of years now - used exclusively on my 22.5 WSM - and have had nothing but good results with it. Given the fact that my cooks are normally started at night, right before turning in, and performed on my attached, screened-in porch, I don't really see a...

Bob and Rita, thanks for your replies - Bob, I'm pretty sure the post you provided is the recipe I was looking for, since the photo included in Jim (Lampe's) July 10 post - Larry Wolfe's Best Recipe (revisited), located in the Photo Gallery section - appears to contain all the ingredients...man...

Saw the post for Larry's chuck roast the other day (http://tvwbb.com/showthread.php?30591-Larry-Wolfe-s-BEST-Recipe-%28revisited%29/page4); unfortunately, the link to his recipe no longer works. Could someone please post a repeat recipe - or provide a workable link? I'd love to give this one a try!

Jeff, Raichlen doesn't specify a temp on the gas grill method (I'm using a recipe/technique I modified from one appearing in Barbecue! Bible Best Ribs Ever, but in the accompanying charcoal method, he advises the grill temps should be in the 325 - 350 range. I'm going to use that temperature as...

Brian, for what it's worth, I regularly re-heat my leftover sliced tri-tip in the microwave, in a covered dish containing about an eighth-inch of liquid, reducing the power to about 40% and extending the cooking time. Never experienced any problems with that method, although it helps when the...

I caught a BBQ U episode the other day - spit roasting St. Louis-Style ribs on a gas grill rotisserie by "threading the ribs on a skewer" - and Raichlen using [indirect, I believe] high heat as his technique; the ribs are supposed to be finished after about 1 1/4 hours. I've never done...

Paul, funny you should mention that - yesterday I was making up a rub for a Santa Maria-style tri-tip I was grilling today, and as the recipe called for onion powder, I went to my trusty spice rack and HOLY TOLEDO, I thought I'd need a jack hammer to get that piece of concrete busted up to...

Thanks for your input, fellas!

I seem to recall seeing Mixon on (I believe) BBQ Pitmasters and hearing him advocating dousing charcoal with lighter fluid....blasphemy, IMHO...

I have a recipe calling for granulated onion. Problem is, I've heard of (and have) granulated garlic, but I can't seem to locate granulated onion around these parts. My question is, can I grind my minced (dehydrated) onion in a spice grinder to a consistency similar to granulated garlic and...

Just made No. 5 sauce - the basic version - for the first time last Saturday to accompany 16 Lbs of pork butt and a brisket flat for a Sunday pre-Memorial Day throw-down I hosted. Gotta say it was delicious, considering the limited number of ingredients, and everyone raved over it. It's a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Mann: Hi Brian, I've been looking at ATC systems as well. Right now the BBQ Guru DigiQ DX2 is at the top of my buy list (though I haven't pulled...

for my Summit - anyone on the forum have any experience with one? http://www.amazon.com/Griddle-...id=1335635325&sr=1-2

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rita Y: Non-electric, but the one that many of us own and love is the 9-in. Unicorn Magnum Plus Pepper Mill, Black It holds a LOT of peppercorns, so...

I march to the beat of a different drummer - as many who've viewed some of my posts may already be aware of - but being a "cat person", I buy kitty litter in those plastic 42-pound plastic containers with the removable lids. I save 'em all, and find there are many uses for 'em, not to mention...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Coffman (Photonut): Thanks everyone for your kind words. Jim, love the flavor of pecan, it kinda gives a nutty flavor to the food, but not...

Thanks for your reply Bob - I've been using almost a whole chimney's worth - Minion Method - as well as firebricks and foiled grate; perhaps the overall amount of briquettes may be a significant factor in my problem. Next time, I'll just start out with 20 lit and go from there.....