Search results

I usually eat something out that I wouldn't cook at home so that I don't feel cheated. Sometimes it's just nice to be waited on though, no dished to clean up :)

Look at the maverick ET-732 or 733 if on the market, great wireless thermometers. You can buy them from the shopping link on this forum through amazon, like $60 or so.

Most recommend an ABC, but you knew that :), just pick one up they are cheap and you can never have too many, well I guess you could ... ABC is the type, I could explain it or you can read it. Google is your friend...

Yes, pork only. This rule changes in 2014. The money muscle slices are not required

I used to have a fold out chair that had an umbrella that would attach to the back. I would put that next to my WSM and put a cinder block in the seat. That worked well for many years

I bough the rustoleum product called NeverWet over the weekend and plan to use on all of my Weber covers, some reviews aren't so good though

X2 on the gloves, I got a pair sold by Butterball and they work great

Darren. You a have plenty of room. One trick on the ribs is to roll them and put a skewer through each end so they stand on their side. You can easily get 3 racks of BB's on a single WSM 18" grate. Put the brisket on the lower rack and let the pork fat drip on it, mmmm. Pork fat rules! Mike

I guess you are referring to my photo? I do keep it low and slow, this was during a cook where I was using my two smokers and the two 22.5's were on deck for chicken. The container was made to hold my digiq and maverick in case of rain, I run the extension cord in one side and the probes out...

Red is the fastest of all ;) The digiq is great. I use it all of the time now, I made a little box to keep it in so that it stays dry while running it in case of rain. Between the wsm and a digiq I feel like I am cheating.

I did a practice cook over the weekend for a comp coming up next week, Started my sauce, it's a peach chipotle Two 8# butts on one of the 18"s I wasn't happy with the brisket color but it tastes good Sliced Chicken with skin off getting rubbed With Skin back on, 24 thighs My...

My family photo, this does not include my genesis and performer that get to live on the deck

You will love meatloaf from a smoker, did the new one have the grommet?

I use a chimney full, light it do your cook then shut the grill down and save the left over charcoal for the next fire. I do a complete burn-off every 4 or 5 cooks

I wouldn't use olive oil, I would think it burns off pretty quickly at grill temps. Try some canola oil or vegetable oil

I just replaced my OTS cleaning system that had a bolt with the "H". I had to grind the bolt of it was so old but I had no issue putting the new one on.

Love the pics but need a better one of the bourbon ;). I need to do some dog jerky for my pooches, did you just slice it thin and cook a long time at real low temps?

Lowes add shows 12.99 per 40#'s now until the 27th. Stay out of my Lowes please until I get some ;)

They look yummy, I do mine the same way but what is this "habanero death dust" is it commercial? I have to try it, I use desert heat from buffalo wild wings on mine found it, Google is my friend ;)

I use balled up foil for the lid and inards when it gets BAD. I use a brush on the grates. My smoker has never seen dawn or a dishrag in the 10 years or so I have had it. A well seasoned smoker smells good enough to eat :)