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Mick... Be sure to check your thermometer... Some times they can cause more of a problem than they're worth... It's easy to get the smoker too hot and that's what looks like happen to me. The picture looks like the ribs cooked too fast and dried out.. However, if that's all you had left of...

I was in Wal-Mart this past Fri looking for butts, the only thing they had was "up to 20% solution added". I couldn't believe it and decided to smoked a brisket instead... Glad I did it turned out great... 20% is a lot of water.. Cheers !!! bugg

Paul.. Have you ever tried the "Beer Can" chicken..? If not I want you to try it one time and let me know what you think.. I may be wrong but I think you will enjoy it... Cheers !!! bugg

I smoked a brisket Thursday night (actually Friday morning) and was very pleased with its outcome. I invited two couples over for dinner Friday evening and they volunteered to bring a covered dish to complement the barbecue beef. I was delighted they were bringing side dishes and was looking...

Mike.. Welcome to the forum.. Good to have your input... The thermometer you mention should work fine and the tip is where the temp is measured. Be careful not to touch the meat with the thermometer you will get a bad reading... Also check it in boiling water to insure the thermometer reading...

Vic.. If that's the only one in the Atlanta Area then it's probably the only one in Georgia... You better grab it... Lol.. Welcome to the site ... Cheers!! Bugg...a fellow Georgian

Ben... I know exactly what your talking about... and it's almost impossible to obtain on a smoker... That's the biggest drawback I have found using the smoker... The meat is charred not dried and you can only get the charred flavor over an open flame... it's the one flavor missing using the...

Where is it located, Matt? I may have to check it out... Cheers!!! bugg

Cy... Wrap a chunk of oak or hickory in heavy duty tinfoil... poke small holes in the foil and lay directly over the gas flame... Have several ready and continue using as each burns out... It's ready when the bone pulls easily from the butt... Wrap in foil and let stand for about an hour...

LOL I'll e-mail them to you Craig... Cheers!!! bugg

I bought one after reading Stogie's post and have used it twice... I was very pleased... I smoked 8 whole slabs of ribs using it with great success, however it is a problem to clean.. The 2nt time I used it I sprayed it down with "Pam"... Makes the job of cleaning much easer... Three steps of...

LOL... Guys .. Help an old man out... How do you get to alt.binaries.food ...??? Cheers!!! bugg

It seem the manufacturers of thermometers would stick there product in bowling water before they stick them on the shelf for sale? Cheers!!! bugg

Here is a little tip I tried over the 4th of July weekend that worked well for me? I had 13 slabs of rib to smoke at the same time and used two rib racks on the WSM. I didn?t want the ribs to touch however with that many it was impossible to keep them from lying against each other. I also...

My guess ... ... with that much difference in the top thermo through the vent (if both were working properly) it had to be touching the chicken. Cheers!! bugg

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Brian Campbell: Bottom line I guess is, They came out looking and tasting great! Everyone loved them. <HR></BLOCKQUOTE>Nothing else needs saying .... except "Good Job Brian" Cheers!!! bugg

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Doug D: Dude... You're gettin' a Weber. <HR></BLOCKQUOTE>LOL@Doug D ... Cheers!!! bugg

Brian... Take a deep breath and relax ? the WSM is very forgiving and you?ll do a great job and so will your smoker?. You?ll have the best meat you have ever eaten ? you don?t have to do everything exactly right and your meat will still be great ?. Slow things down a little and enjoy the...

Here are a few exotic things to try for a different smoke flavor and you might just like them? Hickory Nuts, Hickory hulls, Pecan hulls and shells, acorns (they pop), dried corn cobs (great for smoked fish) and green leafs from oak, pecan, hickory, most any nut or fruit tree. Use a smoke...

Frank... Try the beer butt chicken next time... It's moist and taste wonderful... The steam and flavor goes right in the chicken breast... you can't go wrong... Cheers!!! bugg