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I have always kept charcoal on the ground or in my driveway but now it limits how much I use my performer. Has anyone had an issue fire-wise with one on a deck? I will get a deck mat but it seems pretty well contained.

Nothing I hate any worse than a trip to Walmart but for a chance at Jumbo wings I will go from Townsends online we have our product in the jetro / restaurant depot store in richmond. our direct sales are for 250 cases and more. Anyone want to buy 248 cases of wings ;-) <BLOCKQUOTE...

I go to a restaurant locally and he has "jumbo" wings which he smokes and then fries. The regular wings I can buy shrink so much with the cooking process I was hoping for something bigger. His are chicken and are BIG. I have cut my own depending on the wing Here is one link but they haven't...

I am not sure if this is the right place for this question, so if it's not I apologize. I have been working on a wing recipe with a dry rub. I smoke and then fry for texture. All of the wings I have been using are too small. I know there are some "jumbo" wings out there somewhere and google...

Thanks. I am now up to 5. I guess I should say I used to be a frequent visitor to the site and have been coming back more and more. Now I need to learn how to use this new performer. Seems the site hasn't changed still very friendly. WSM, Performer, Smokey Joe, 22" Silver and a gasser

My wifey couldn't contain herself and has already given me my Christmas present. It is a new black performer. I wish I knew and had picked the color but I am very excited. I will probably cook a rib roast on it for Christmas. How do I know what year model it is? Is has the thermometer...

I was just at the grocery store and they had a CRR Boneless Ribeye 7.5#'s for 2.99/# It was calling my name but I don't really know what to do with it. The butcher said it wasn't a great cut of meat but ...I am sure I can do something. This is just a rib roast right? but a lower qaulity...

mmmmmm ... beef ribs

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Wooten: Since we're on the Richmond topic, where do you guys find smoke wood in the area? </div></BLOCKQUOTE> Finding good smoke wood is a...

That's a long way from Hanover:-( Where are you in Richmond? Mike

I have a bouvier des flandres koda and many breeders recommend raw chicken wings as their regular food. The chicken bones only splinter if they are cooked. I have never had the nerve to try him on them. Mike

I went to HD last weekend to get some Kinsford and they were out. I had to get some at BJ's for 11.98/48 #'s. I was told the HD sale ended Wednesday? Mike

I think many people will not rub the ribs 24hrs before the cook. I personally rub my ribs ~1hr before they go on. I have been very please with the results. Mike

I usually am drinking Wild Turkey and water or some Makers Mark and listening to stuff like Little Feat, Dave Mathews or Bruce Springsteen Life is good. Mike

I have one of these from Weber. I find that it is my most reliable remote. It always has picked up the signal and held on to it, there is no turning it on and off to get the signal like on my Maverick. The problem with the Weber therm is the preset meat doneness temps. Mike

They look good. I will give them a try. Has anyone ever used splenda instead of sugar?? Mike

Anyone have a recipe for pickled eggs? Mike

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I want to get some for myself...I have a fish store that would carry it (I think) but what is the best way to sear it on the outside..like how long? </div></BLOCKQUOTE>...

I have one. It's downfall is the preset temps. You select a meat then your degree of doneness for the alarm. I use it and if I need a higher temp than the probe goes I turn it off then turn it on to check the temp. That avoids the constant alarming. The benefit to it is it has never lost...

I did seared tuna last Saturday night over a chimney following Alton's recipe and it was amazing! I had a hell of a time finding sashimi grade tuna. I actually called one seafood shop and they didn't know what sashimi grade was, I won't be buying anything from them anymore. Mike