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http://tvwbb.infopop.cc/eve/forums/a/tpc/f/6300076813/m/5190074543/r/5890008543#5890008543

Good luck Ben... butt you won't need it Butt is one of my fravorites, and is hassle free.

If it's turned to glass, then I'd just fork out $7 for a new Brinkman charcoal pan.

I was watching "Barbeque America" on PBS. They went to a place called Dreamland. ( I forget which state ) The Pitmaster was doing whole spares with no rub, just a little bit of salt. He threw them on a hickory fired brick grill and mopped with a spicy vinegar based mop. I nearly did a spit-take...

Welcome to your new addiction. I think my first cook was beer butt chicken .... Hmmm. I can't remember! The smoke musta got in my eyes !

No foil? Maybe something to try next time. I do the 3 hours on, (up to) 2 hours in foil, 1 hour w/ sauce method. There are many variations on that method. Have you tried it? ... before I start to post stuff that you already may know?

Up here too... Plenty of Pre-ground meat of all kinds to be found .. all over.

Carlos, Chris is working a gallery "feachur" for this site, I can't recall if it's been released yet. Personally, I use http://imageshack.us or http://webshots.com They're free and you don't have to worry about charges for the "over fair use" policies that most real hosting sites have...

Congrats Jr. Way to go! Get better soon.

Yah. Mmmmm.... I usually just use leftover smoked meat (when there IS leftovers! @#^%$^#) in my chili. It gives it plenty of that smokey flavor, and you're able to stay inside, and adjust the spices without risking heat loss like you would outside.

I tried it...It seemed to add a little more flavor than noraml but nothing to write home about. My attempt was for 2 hours. One thing I did was: every 15 mins, I would release and reseal. I figured if the release of the air is supposed to bring the marinade into the meat...then let's do it a...

Good luck my friend....everythng will be fine. Take some pics and post em if ya can ! Congrats on your O'ernighter milestone !

The machine to make chunks must not be cost effective. It's much easier to spew little chips than chunks...and is much better IMHO.

If you ever gotten really sick drunk and puked yer guts out from JD ... The don't open the bag. They're made from the Oak barrels and it wreaks of JD. LOL You don't taste the JD in the product you're smoking (at least I didn't), just the oak of the wood. I've used them, but there's nothing...

They forgot to mention the boiling of the chops !!!!

Tried em lastnight. Wonderful! Didn't even need the butter...which melted and left a little pocket of butter for a "suprise". Probably didn't need it since I used 80% lean.

Ooooh Butter and garlic ?!?! How about adding some sliced mushrooms before that fold? I'm gunna try that for sure! For burgers, or other beef things that are quick (Spiedies)...I might even use a LITTLE mesquite.

Looks great Tony! I take it you don't have read access to some wood? I noticed you were using soaked wood chips. Or was that for a reason?...not that there's anything wrong with it of course

I just used a thin strip of yellow gaffer tape. It's lasted all winter and doesn't look like it's going anywhere anytime soon.

I take it this means the fat content of the hamburger? 80% or 85% lean? Just wanted to be sure.