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I found this site looking for smoker reviews as i was getting ready to take the plunge and buy a smoker. But it wasn't until I did a cook on my kettle while waiting for my smoker to arrive where I added WAY too much smoke wood (and had to toss a batch of ribs ) that I admitted to myself that I...

oh - forgot to add...the Optimal Brew comes with a little filter that's supposed to last for a month or so. We chucked it because we already use RO water system at home. mike

funny this question coming up now - we just bought a new pot. we drink fair amount of coffee (decaf now ) and decided we needed a carafe maker so that coffee didn't get nasty as it sat. read the usual sites and ended up with a Zojirushi Fresh Brew Thermal 10-Cup Carafe Coffeemaker. The...

looks fantastic Tony! Great job! you gotta love these cookers!

Hi John - 12 racks of ribs...I'll be there! I always buy my baby backs at Costo and have never had any issues as described. I too find that most often the membrane is removed for me. First time i spent considerable time trying to remove it - only to realize it wasn't there...they don't grow...

well gotta report back that this was yummy. First - thanks very much for the advice given. I let it sit in the cooler for about 2 hrs then pulled it around 8:30 AM and stuck it on a pan and into the fridge. for reheat i just added a little juice / liquid, kept it covered and into the oven at...

bob the mac n cheese is simple - not my recipe but it's a good one...here's the link: mac n cheese

well folks I'm finally getting around to posting the results from this cook and all of the great advice. I've made a few postings today on some past cooks to catch up...feel like i kind of used the forum in the sense that i got all the great advice but didn't post the results... and i know the...

thank you Sir. i knew i'd get a right answer if i just waited a little!

bob - i too found it a little strong. ok for me but my youngest wasn't too crazy about it. i'll try your suggestion of a lighter beer. i did do this recently without the beer - used a really good beef stock that i made - not really a pepper stout dish anymore but it still tasted really...

mk - any suggestion on how best to reheat it? i'm guessing i will wait a couple of hours (watching temps) and then pull it. i just don't want to dry it out later...

hmmm.....link didn't paste try it again... http://s808.photobucket.com/al...oin%20and%20chicken/

here's a little cook a did a couple of weeks back. i actually bbq / grill a couple of times a week but i'm usually too busy to do the follow through and post the pics...etc.. sorry about that! I'll be a good boy in the future i promise... nothing fancy here. this is some tenderloin i bought...

ok guys - need more advice. the meat went on at about 10 last night. i stayed up till about midnight to make sure temps were steady (about 240) and the off to bed. got up this morning at 6 (Ca) and checked on the pork - what a wonderful smell first thing in the AM - and my temps were at 185...

oh and Richard i think it's just the lower...

ok - thats what i thought. i probably can't get all the fat off but i can trim it pretty close. thanks guys!!

hi all - i need some advice.... i'm doing my first pulled pork tonight - also my first overnight cook. I bought an 11 lb bone in pork shoulder "picnic roast" at walmart -didn't look closely enough at the store so i missed that! duh!!. i get home, pull it out of the package and notice it has...

i bought my bone in prime rib on monday the 20th and it's been aging since then. got the idea reading alton brown recipe but by the looks of this thread i'm way behind the curve. i've got my small 10 lb'r on a rack at bottom of fridge - the red color is getting really deep dark red - no smell...

this sauce will work on any meat like product! seriously - it's good with anything.

i've checked Lowes in my area - nothing doing - just usual $8.49 for the 16.6 lb bag