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One of my BBQ goals this year is to really start expeimenting with making rubs and sauces rather than using store-bought. For several days now I have been going through this forum collecting recipes. My biggest question is about buying some of the ingredients...especially all the various chili...

I'll be there for sure, even if I'm not cooking. That may actually be the better thing for me anyway. I have a LOT to learn about comps. I haven't been to one since I really got into smoking, so I've never really paid enough attention. Guess I'll have to learn real quick if I actually get to...

Ed, I have seen 2 different posts on here that say the DigiQ II with a 10 cfm fan works fine with the 22.5 inch. That's the same set-up I use with my 18 inch, but I usually have the damper on the blower only about 1/3 open. I'm thinking it should do just fine with the 22. May just have to...

Ed, Have you heard much about the new DigiQ...the one that runs 2 pits at once? I think it's called the CyberQ. I have an 18.5" that I faithfully use my DigiQ II with. I have a shiny new 22.5" that shipped from Amazon today. I can't decide whether to get another DigiQ II or consider waiting...

Jack, I think I am probably a spot or two behind you on the waiting list for the Whistle Stop Shadetree Division. I couldn't believe it was full either. As far as a team name, I don't really have one as this would be my first competition if I get in. It will be something similar to my...

New 22" set to ship from Amazon on March 2nd! Used Chris' link to Amazon, of course. My plan for the first cook is to go out and get the longest slabs of ribs I can find and just stand back and smile as I see them fit easily on that gigantic 22" cooking grate I haven't broken the news to my...

Hey Dave, what kind of cooker is that on your website? Is it a Klose?

Thanks, Tim.

I'm dangerously close to pulling the trigger on ordering a 22". For the life of me, I can't find anywhere that says whether or not a cover is included. I hope it is because I also can't find any info on how to order it seperately.

**Update** Just back from Costco today, 2/17, and price is now down to $16.79 for the two pack...even better than the $16.99 Chris was expecting I finally broke down and got some. Will let you know how it turns out.

I cooked four 7 pounders for a party of almost 30 a few months ago. We had lots of leftovers. (That was somewhat on purpose). Might be about right for you.

Did some Roadside Chicken for the first time last night. Marinated for about 5 hours then cooked on the kettle with Kingsford and a fair sized chunk of apple wood. Cooked 3 breasts and 6 thighs. It was outstanding! Just as advertised! My 6 year old said "This must be what chicken tastes...

Just the family tonight...no party. So it's a simple cook. Doing 2 racks of baby backs for our dinner and also throwing on a small chuck roast to have some pulled beef to save. This will be my first try with pulled beef...I'm excited. Any sides or snacks are up to the wife. Not sure what...

Just got back from Fresh Market and our family Super Bowl shopping trip. Figured I was going to have to make a side trip to Costco for the meat, but FM had baby backs on sale for $3.99 per pound so I went ahead and got them there. I also noticed that they had some good looking small chuck...

I just posted it in another thread. Just found it at Costco. It was $18.39 for two 16.5 pound bags.

Just got back fro Costco here in Huntsville. They've got 2-packs of K Comp in bigger bags than Home Depot. They had two 16.5 pound bags for $18.39 By my math, that's about 56 cents per pound. HD had 12 pound bags for $8.97 or about 75 cents per pound. That makes me a little more eager to...

Well, I think I'm finally convinced that I'm going to call Original Charcoal Company and order a full pallet of Rancher. I was close to doing it when I first caught wind of K's new natural briquette. Thought I might as well wait and see what it was all about since it would be readily available...

A thought on rotating top to bottom. I've cooked 4 butts several times and even 6 on a few occasions. I've found that rotating is more trouble than it's worth. Having the cooker open for that long plays havoc with temperature control. I think it's better to just leave it alone. In my...

I'll second Rick's opinion. I love sugar maple. Has probably become my favorite wood for butts.

Very good video in the "Cooking Topics" section on preparing a tenderloin.