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check out http://www.fruitawoodchunks.com/ I don't know if they will ship to where you are but I got 60#'s of smoke wood last week shipped free to a business address. Just not in Canada ehhh

Hi Brian, Get the 22" you know you want it, say hi next time you pass my office ;) and welcome to the forum

Do like I do, just tell her "at least I didn't spend the money at a strip club" :)

Great idea, my wife is a bird watcher and we have those already at the house. That will give me a quick solution until I do something permanent like drill a hole or two in my WSM:)

Holy revised thread :) No yogurt or brie for me, I also do not each cooked cabbage or brussel sprouts but love them both raw

Nice, I plan to get a 22 very soon and will add this mod to my list.

Is there a lid holder on the 22"?

I usually smoke in my driveway, so I have a place to put my lid when flipping the meat. I am moving my operation to the backyard now. What do you all do with the lid or the top rack when flipping the meat? I need a table that I don't mind getting stains on....

Fat cap down, with a butt or two on the top rack. Butts fat cap is trimmed and on top

I did a LB a few weeks ago and cooked it to a nice medium rare and it was as tough as shoe leather. I still ate it but my jaw hurt :rolleyes: I have yet to find a good use for that cut. ... and yes, I cut it against the grain

put me down for a chair under a canopy :) Thanks

Do contestants spend the night, a contest I am thinking about entering has turn in times of: CHICKEN NOON PORK RIBS 12:30 pm PORK 1:00 pm BEEF BRISKET 1:30 pm I assume they spend the night but do they take campers, tents, or just sleep in a chair? Thanks

Looking at that site, what about the bark? Many of their products appear to have bark, do you remove it?

I was looking at that the other day. Looks like a nice setup and integration with Bluetooth should be a plus. I don't want to be first :). Mr. Crick, I was in your lovely town over the weekend and enjoyed myself at the Ale House, didn't get any que though

Looks good, when is dinner :)

Personally, I would ditch the oil. It seems to me that would block some of the flavor of the smoke and rub from getting through, JMO. I do mine pretty simply, trim some but not all fat. Cover in small coat of yellow mustard, rub and then smoke over a mix of fruit/hardwood (Usually pecan and...

Sorry to hear that, ;)

An addition to these questions. I would like to know how long you all smoke the ribs, pork and brisket? I am sure you have to speed up the process some for the masses.

Here is mine under renovation. I am adding new steps to decrease the steepness, a small expansion of 16" x 12', upgrade the decking to ChoiceDek composite and using 6x6 posts to strengthen the railing. I keep my Performer and Genesis on my deck, my other grills are in the garage. I'll post...

My favorite wings are smoked then fried to crisp the skin. I like to keep it simple, like me :) We did a few ABT's The wings ready to go, I used a rub from Buffalo Wild Wings called desert heat. Not too hot. I used the performer with a little apple wood Wings ON ABT's ON A few...