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Texas Pete's is indeed good. I'd encourage people to develop their own wing sauce. I make it up in quarts and keep it in the fridge since I make wings at least once every two weeks. Mine has a base of Franks (or TP), some Reverend Marvins Hot BBQ sauce, a couple spoons of brown sugar, some...

YAH! Wouldn't it be like eating the costal cartilage from Spares?

Now's the time to snag one. http://www.amazon.com/exec/obidos/ASIN/B0000DIU49/thevirtualweberb $50 !

Doesn't it leave a light mark where the skins are touching each other?

We got 4 inches of snow last night. Doesn't phase my BBQ desire in the slightest.

I think the question is ... What KIND of smoker do you want? You want a easy one? Like a WSM, or something you need to tend to occasionally like an offset. If you want easy, then I can't recommend anything else than the WSM. If you want to play with fire, then the 20" Horizon "Classic" is the...

I'd mariante em. I've tried the roadside recipe on pork and it's equally good ! Give me some flavor, and if they're thin, cook em hot, flip, done !

Sounds interesting! Ever try adding sugar, then the butter and then the hab to make a caramel?

I tried picnics a couple times, but prefer butts. More edible bark, and it's hard to beat that grey meat in the cove of the blade bone.

If it's a CASI or ICS sanctioned event, you'll probably do better by leaving the BBQ out of the chili. The cut of choice is Chuck Tender Roast. IMPS/NAMP 116B. Very lean, flavorfull, with just one line of gristle you'll need to trim around. It'll give you the nice little lean cubes. Other...

Not meaning to start a feud, but I tried PAM/oil a couple times and didn't really see any benefit... By far (IMHO) the easiest way to light a chimney (for me) is to use two hand fulls of shredded paper. Ya know the thin strips out of a paper shredder? Take those and form loosley into a softball...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clark "Harbormaster" Hodgson: A wadded up piece of aluminum foil used lightly like a piece of sandaper works nice to knock off the excess buildup in the...

I've only done it on the grill.

I've used eye of round for my jerky and it's prefect for that.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Greg Rempe: I'd give Texas BBQ Rub a try...very good on chicken! I've also heard Wolfe Rub is good too! </div></BLOCKQUOTE> I like Wolferub on...

Clay, great idea with the newspaper. I had a brand new cooler crack on me with a packer one time. Yup, it was warm, and yup I had towels on the bottom. When I took it out, I was suprised to see a nice raised area with several cracks.

I do em hot. The major tip I can think of is to seal the neck good with toothpic or skewers. when the liquid boils, you'll lose a lot out of the top if it's not sealed. I use a long bamboo skewer and just snap it off.

I put some beef jerky on around 9 this morning. It's been holding steady ~148 the whole time. I used a foil packet of cherry on one side and hickory on the other half. The smell is great! I just threw on a pinky sized stick of orange.

I have an alluminum sheet under the bullet. It's just big enough for the WSM and the lid.

For apple, I leave it on, but take any lichens off just by scrubbed them with another piece of wood. For oak, if it's attached good, I leave it on. If it's kinda loose, I'll just take it off.