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I get mine from Fruita Wood Chunks..they box them up real nice and deliver to your front door http://www.fruitawoodchunks.com/

I like them too! I just emailed him about a custom job...thanks Chris and good looking out!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by ToddBP: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

I recently switched from BB to Spares and I have to say I am kinda liking spares better. I have been buying Hormel St. Louis Spares from our local Jewel, they are not enhanced. Does anyone have anything against Hormel's or are they of lesser quality then say Costco spares? Jewel is in walking...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Davidd: circling back on my post... I have the new wsm with large water pan and had it filled 3/4 with tap hot water, vents wide open and not meat for...

I usually just dump the lit briqs on top and have never had a problem in the temp rising. Sound like all your vents weren't open 100%??

On longer cooks (8-16 hours), I usually bury 3 or 4 chunks then put 3 or 4 on top and dump lit briqs on them. On shorter cooks (3-6 hours) I usually just put 4 chunks on top then dump lit briqs on them. I read somewhere on this site that if you bury the chunks you don't get billowing white smoke...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Kennedy: Just another take. I've been able to get mine to 400 and easily 300-350 just using unlit and about 20-25 lit on top. Generally I will...

Hey Dan, Thanks for your post! Greyhounds are an amazing breed, not many people know how quirky, unique and loyal they really are! Sorry you had to put your boy Profit down. I can't imagine how hard that must have been...I can't imagine not having our two around..but I guess it is inevitable...

Nice looking steaks Chris! That ribeye is GIGNORMOUS! With the thermapen did you use it while the steaks were still on the grill? The thermapen will bounce up and down in temp if you check meat still on the grill...Try taking your meat off the grill before you use it..took me a couple of uses to...

I made a pulled pork omelette the other weekend with some leftovers. I sauted onion and jalapeno, then added black beans and pulled pork and topped with cheddar cheese..it was really good!

Some good lookin' pups out there! (and cats!) These are our two retired greyhounds..Car is our brindled boy (his racing name was Sharp Carp), and the other is our girl Kisha (her racing name was Keeper Takisha) We didn't have a choice in their names so we just kept them. Car's name was spelled...

Hey Mike, Most dome temps are not accurate. My grate temp is about 30 degrees hotter then what my dome temp reads. So if my dome temp says 225, I know that it is really about 250-260 degrees grate temp..chances are your wireless temp is pretty accurate at grate

All good advice from the above posters Spencer! I have never used water in mine (I have an 18.5) and have always used a clay saucer foiled. It works very well. Like Kevin said, once you hit 200 close all of your bottoms vents till they are are 1/4 open and wait for 30 minutes to see where you...

I have some peach and have used it a couple of times...it is great, similar to apple or cherry wood, very mild so it works well with pork or poultry

Hey Dan, Don't give up yet! What temp and how long did you cook your ribs? As others have mentioned the therm. on the WSM is not that accurate. If mine reads 250 I know that it is really around 280 - 290 grate temp. That's a big difference. Brisket is really tough to nail too, I have only done...

Nice cook Lew! That's a crap ton of pork! Sounds like you did well and the pictures look great...I like your make shift BBQ cart too, that is awesome! Get some ZZZZzzzzzzZZZZZZ's you deserve it!

We always like a good iceberg wedge salad to go along with our steaks..Just core out the lettuce then cut it in half, then cut the halves in half..drizzle a good blue cheese dressing over them with some chopped red onion, cherry tomatoes and bacon crumbles and serve each person a wedge-o-salad!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Keith Pietranczyk: Gunner - I checked the website and while they have an AWESOME selection, they seem a bit high priced. I do go to Peoria Meat Market...

Hey Keith, I see you are in Bolingbrook...Have you been to Paulina Meat Market in the city? It is AWESOME. They have everything...You can order online too. If you have time take a trip out there one weekend https://www.paulinameatmarket.com/