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Just soap it up, use a dish-washing brush on the blades, and air-dry.

I need to dump my old Hamilton Beach or whatever it is - food gets caught between the blades and gums up the works. Anyone get an electric knife lately that you're really happy with? Which one and why? Thanks.

Got the 48-blader on Amazon last year for $29. Love it, great for tenderizing/marinating lean cuts.

This place opened recently, haven't been there yet: http://qoldcity.com/ On the NJ side in Cherry Hill there's "Red, White & Blue" and "Famous Dave's", both chains.

This may be the most insightful cultural treatise on BBQ that I have ever heard. And my kids are laughing too.

I too partake in both of these evil backyard habits. Most of the beef/pork Q pairings I've seen recommend a porter, or a hoppy APA/IPA for fish/fowl. It's getting to be that there are as many distinct ale/lager styles as wine styles, and the good news is that most of them go well with BBQ.

A sidebar question: Where do you get the legs? I never see them in my local markets, yet with the high volume of breast sales I know there have to be some legs looking for a home!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave L.: Now I want to try BBQ hippo </div></BLOCKQUOTE> Why nottamus? I think I'll be banned for that.

The Royal Oak now available at WalMart (at least at mine) is good stuff; decent burn time, easy light, great flavor. If you have a Wegmans near your 'hood, they sell RO packaged under their own name. If you find yourself near Philly, these guys have carried Hump Lump (my favorite): Smith &...

Yup, Hump Lump is the best, but it's a Right Coast brand and the truck ride to the Left Coast is probably cost-prohibitive, doubt you'll find it. Royal Oak is very good and probably available in your area (somewhere like WalMart?). Cowboy ain't great, but it is lump. I don't think they use...

I gave up on trying to bend the door, and simply sealed it with foil tape. It's pretty tight now, and I can control temps with the Guru or the vents. I never used the door anyway.

This recipe is one of our favorites for as hi-heat pork loin cook: http://www.bbqu.net/season3/311.html

I did some spares yesterday too. They do tend to have more residual fat than baby backs, which I smoke more often. Your smoke time can vary a lot, but spares typically benefit from at least 7 hours. I took mine off at 6 1/2, probably could have stayed on for a while longer. For butts, a lot...

I just got one of these for clearing some backyard brush, and discovered that it's great for chunking smokewood. Easy to use: Product info With this and a hachet you can handle anything.

In my experience, cold weather alone can cause a bit of a temp drop, cold with a wind can cause a bigger drop, and a cold windy day with a drizzle can be real tough. A windbreak or jacket of some type can help a lot to keep temps where you want them.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I actually got burned out of the "normal" Q menu. </div></BLOCKQUOTE> How true that is. When I first got my WSM, it was all butts & brisket. After a while, I discovered...

I know there are some Wegman's stores in North Jersey and their house brand lump is pretty good. Believe it's made by RO. 10# bags for about $5.

If you want something cheap, cheesy, and very effective, get a roll of Reflectrix at your local Big Box and make one of these. It's very good at keeping temps up on a wet, windy winters day.

I gave my WSM cover a good coating of Coleman Tent Waterproofing spray. No leakage whatsoever.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">a brand new bag of cowboy lump </div></BLOCKQUOTE> Well, it will do the job, and you get the fireworks for free!!