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Can't really imagine what kind of mold would grow in a few days! About all I ever do with mine (I have 4 bullets in all) is toss the foil in the water pan after each cook. I do the terra cotta pan mod rather than water. Other than putting a new foil wrap on the saucer and bowl, I just heat...

All year long, but, because I don't want to go through the trouble of digging out a WSM, I use the BGE on our deck during the winter, or, for thanksgiving, the Great Outdoors vertical gasser

Mark is right on! Chinook, we landed 5 that day, Lake Michigan, near Escanaba

I'll add to the fish tales!

I was able to sqeeze on 5 per shelf on mine once. I wouldn't do more than 4 though normally as you get a lot of fat build-up (potential for a grease fire) with so many. You should be able to comfortably do 4 per rack

I judged a number of comps before we started competing, and a few since. My table actually was served partially raw chicken at a non-sanctioned event in February. I didn't figure out mine wasn't cooked untill I'd taken a bite, and at that point, all I did was put a napkin to my mouth and spit it...

Have you checked the restaurant depot in Orange? Looks like it's not too far from you, worth a look-see

how much pulled pork did you use for the quaantities in the recipe, and how many did the recipe make?

I agree, at home we go about 160 but just want to be sure and not make anyone sick at comps. Not that a judge would probably know whose sample of what got them sick. Then again, the 165 rule is better than thier previous recommendations

Not arguing with you Kevin. And now that I look, I'm not sure it's a written rule. But I'm pretty sure it's part of the CD they play to the judges before judging. USDA says 165. That's what we shoot for From thier site Pink Meat The color of cooked chicken is not a sign of its safety. Only by...

Uh, you mean those like "bite through" chicken skin. Just looked at the rules for 2010, don't see it mentioned anywhere. Could I ask where you saw the 2010 rules? Didn't think they had been released yet. I just checked KCBS site, but they apparently had a server crash over the weekend, so...

Have you looked here? http://www.virtualweberbullet.com/coldtemp.html

Keith, While you're waiting for Weber CS, you can make a gasket with aluminum foil. You shouldn't have to wait too long though, Weber customer service is generally excellent

Guessing it's going to be mighty spicy, but should taste good if you like HOT. Remember it's normally designed to season large pots of food in boiling water. Hope you didn't dust too heavy!

sounds like a great recipe....for rib soup!

Have used corn cobs, as well as pistachio shells on occaision, never tried pineapple tops or peelings. Try it on some inexpensive meat and go from there!

Depends what you're using them for. I like ORCA silicone mittens for anything with extreme heat, they're good to like 5 or 600 degrees, but aren't the best for dexterity. I keep a pair of red leather welding gloves also, but the ones I use most are these http://www.texasbbqrub.com/tools.htm...

I'm with George here! There's plenty of fat inside that pork, so I trim just about all of it off so my rub will stick. Where there's fat, there is no bark!

At the RD by me, they have the small "3.5 and down's, which come 3 slabs to a cryo pack, and the mediums, which I believe are 3.5 lbs and up per slab. To borrow from Craigs site that Larry linked... 3 1/2 & down, 4 & over, etc. This is butcher talk for the weight of a slab of spareribs. A "3...

try using a little apple wood if you can find it. I think it's the best with ribs!(IMHO)