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The chimney was on a cement step only to cool down. Didn't run outta water..I use sand. Well, the wrong thing is that I forgot to check the lid for flakes before the cook, and you can see a couple flakes on the bottom of the pic. AND I guess I coulda fit more too. LOL

I just use the rack from my roasting pan. Works great. As AB says... it's a multi-tasker. http://community.webshots.com/photo/350176287/1350190534069364540iblGdd Who noticed something bad in this pic?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clay Jackson: I cannot imagine how hot that sauce would be. It looks crazy...Good luck! </div></BLOCKQUOTE> It's not as hot as you may think. The only...

Muuuuhahahaaaaaaaaaaaaaaaaaaa! I mean. Yes. Adjust the pain level with the Insanity Sauce... not the Temp Insanity sauce.. that's too mild. 3/4 cup Franks Hot Sauce 1/2 stick butter 5 T Cholula Hot Sauce 2 T of Blairs Original Death Sauce 1 T Daves Temporary Instanity Sauce 1 Drop Daves...

Mmmm! That does sound good! What kinda taders?

I get mine from Myspicer.com I ordered 5 pounds of assorted chiles. Good quality. other links Here....click

I use it all the time. Nice mellow flavor, I usually throw in some apple with it. You'll be fine.

If it ever stops snowing... I have two NY strips and some Maine lobster tails to grill up. Gunna top the steaks with Maytag blue cheese and butter. Mmmmmm!

Act quick ! Thanks for the heads up Bill.

Thanks Bob, It's a feature of Imageshack. You can do your own. At the bottom of my slideshow...click Make your own slideshow. It's all free... check out their website (not an endorsement)

NOOOO !!!!!!!! Definitely NOT! Through sources that I cannot reveal at this time, I have information that all that "old" charcoal is unusable. All of it should be sent to my personal address where it will be properly "disposed off". Please don't take a chance on this.

Heck... ground ain't even thawed out yet. Can't even pound the stakes in for the compost pile. Good weekend for maple sugaring tho.

Did up some lovely loin backs with homemade rub, and smoked em with 4 chunks of sugar maple. The weather was great...high 40's. It was the first time the kids were able to go out play in their spring jakets Here's a slideshow...which I think is pretty cool...

and Howdy Cream soda. (I thought we were talking about things we missed) Oh and ... please distribute Kingsford lump to a wider geography. Thanks.,

There's also around 80 chili recipes here: Click here. I haven't tried many of them, so your mileage may vary.

As you can see... This is one of the topics that you'll never get a consensus. Kinda of like the foil topic (gasp)! The best advice is to try it both ways, and which ever way YOU like it... the that's the best way.

cumin seeds? I assume that's ground cumin?

I put mine on the Smokey Joe, or the bottom of the 22.5 Gold. I just open the vents all the way. Another way to light it...some people use a weed burner.

Small "brisquitoes" usually take less. Of course it depends on the amount of marbleing. Remember to go by feel and not by the temp reading. When it's done, it's done. I let it rest in foil. Don't be afraid to add a little low salt beef stock, or apple juice if you think it needs it. Good luck!

I have quite a few. I won first place in a local cookoff today with one of them... http://letstalkchili.com