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I was lucky as a kid, my Father managed a dairy farm and I grew up on it. On a farm you learn to do things on your own. And as a kid growing up there I had the run of the place so me and my buddy would take full advantage of the land, hunting, fishing and camping which led to cooking on an open...

Tis true. Let them go a little longer, they won't stick. By the way, I love wings. I took top 5 twice with my sesame lollipop wings.

I don't oil anything 'cept fish. I just make sure the grate is good and hot so as to not let the meat stick. And it doesn't. I use an oiled plank for the fish.

Great job on the ribs! Sounds like you had a successful first run which is rare in most cases. It only gets better.

Invest in a simple deep fryer thermometer. Run it through a small cork that will fit in one of the lid vent holes. Thats what I have been using for the last 3 years. By the way, I have the 22.5" also. I bought it the first year they came out. I used to have a Brinkman El cheapo so you can...

I'm here for ya brother.

Well gosh, that's gotta be good meat, it's Amish fer christs sake! I left some info in the other post. Don't sweat it. I must have destroyed 600lbs of meat when I first started (according to my wife)

Oh yeah, don't go by the lid thermometer they are notoriousley wrong all the time. I go by meat feel and basic knowledge of food chemistry. I know without using a temp gauge what my smoker runs at after 4 years of cooking ribs on it. Time and feel tells me when they are done.

You put yer meat on to early? Maybe? Not enough fuel? Its been only 30 mins...well longer now. How's it doing now? I'll stay on and monitor... Standing by...

I have been contemplating beef tongue as well. I married into a Jewish family and tongue is common. Though I was reluctant to try it I am tired of the same old same old ribs, brisket, chicken and fish. I will be watching this thread and I hope someone helps you (us) out.

The only advise I can give on your first cook is don't expect perfect. Take mediocre or not bad. Sit back, drink a few beers and have fun with it. Until you get a few smokes under your belt you won't get it. Reading is good but its a lot of info to soak in and then it will get confusing.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gerry D.: I've always wanted to try this recipe, I think it would work with bananas as well. Grilled Plantains with Cinnamon Ice Cream Recipe courtesy...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by James Trapp: Also, Just my opinion but I believe that most common freshwater gamefish have too delicate of a flavor to smoke. Grilling is perfect...

Also, I might add if you use a bigger charcoal grate and place it above the vents you will have better air control. I have been running like that for 2 years on my 22.5" and it runs better.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Stefan B: Can't beleive everything you read. 1.5-2hrs per lbs is very 'normal'at the temps you were at. </div></BLOCKQUOTE> I agree, throw the book...

Its a man thing I guess. The smoke, flame, the smell of cooking meat... Plus one weekend at fish camp one of my friends had an el cheapo and he was smoking some fresh caught lake trout. I was hooked after that. I bought the EBC and spent several years learning my lessons in futility and...

I think it has as much merit as cooking low and slow. If you read up on history and the cooking methods where BBQ supposedly came from you would see that a lot of southwestern cooking was over high heat. They did beef. Down south was mostly Pork. Two differant types of meat with 2 different...

Yeah, I lurked for all of 2 minutes. I posted one question and got so many responses (all good) I decided this is the place to learn some good stuff.

Call customer service. They may be able to do something for you.

Don't worry about the rain unless its a driving sideways rain much like you would see towards the end of the world. I've cooked in the rain and in the snow and cold. Wind is the enemy. As far as dripping water (which actually runs down the inside of the smoker), it will evaporate before it...