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Some people might not know that there are a lot of different varieties of Jalapenos. Not all have the same level of heat. Also, how they are grown will affect the heat levels. Plants grown with plenty of water and sun will not be as hot as peppers that are neglected.

It should be a federal law that restaurants can't call their food BBQ if it's been steamed or in the oven.

I just run a wire brush over the grates and turn the hose on the water pan.

Leftovers? What are leftovers?

Smoking with Sassafras wood is wonderful but be careful smoking with the roots. Just a little bit can over-power everything.

I absolutley nailed a 6 lb butt today. I've done 20-30 butts but this was the best by far. Didn't really do much different other than I didn't put it in a ziplock with mustard and some goodies overnight...just rubbed it before I put it on. The mysteries of BBQing.

We went to my Son's house for the Fourth and he had chicken, burgers and brats. I put a 6 lb. "flat cut" butt on this morning and some beans on this afternoon. Never heard of flat cut before. Oh yeah, I did grill some ABTs yesterday with the first peppers of the year from the garden. I think I...

Smoking naked is OK. Frying bacon naked is not OK.

I don't remember my first smoke but I bet it didn't turn out as good as yours.

We’re taking Mom to my boy’s house for burgers. That son of mine is getting pretty good on his smoker. I made beans this afternoon for tomorrow and absolutely nailed them. I did everything the way I always do but for some reason they turned out spectacular. The best I’ve made. I hope everyone...

I learned to not shut the lid on the same place on the thermometer cable.

I bet tri-tip would be great. Beans sure are good on a smoker so I don't see why chili would be any different.

I might get kicked off the board for typing this but I'd much rather cook a chuck roast than a brisket. If I'm going to spend the time to cook a piece of meat, I'd rather cook a good piece of meat.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jason Pedu: I like the texture and taste of ribs that aren't foiled. I just like to put them in the smoker. Then take them out when they are done...

I bought an 8 1/2 lb. pork loin that I'll inject with melted butter, garlic powder and ginger this afternoon. Tomorrow, I'll put a rub on it and then smoke it Monday.

I thought it was some kind of thermal-dynamic thing or something. My hands have been dirty before. Thanks for the reply.

I bet everytime Bob's grandson watches the cubs play, he laughs, too.

What is the advantage of foiling the outside of the pan?

I've never understood why the thermometers are placed where they are. Looks to me like they should be mounted the same height as the meat.