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That looks nice, and it's something I'd be interested in assuming it was affordable. Is that a Cajun Bandit prototype?

So, I just made up some spare ribs Wednesday, and I tried a few things differently from my previous attempt. For the first time, I trimmed the ribs St Louis style, I applied yellow mustard to help the rub stick to the ribs better, and I used Stubbs barbecue sauce instead of the Jack Daniels...

Thanks everyone for the kind words. Next time, I'm going to foil the brisket, and hopefully get some pictures of the finished product before cutting it (that's something I always forget to do).

So, I cooked my first brisket today, as part of a "competition" against my roommate, his brisket recipe, and his crock pot slow cooker. Mine was cooked on my 22.5" OTG with Kingsford Hickory briquettes and applewood chips. It came out a little dry overall, but had a great flavor. On the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by dean: I am smoking country style ribs that will be marinaded in walkerswood jerk paste! Also I am thinking about doing some kind of wings...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Greg Powers: I did my first HH brisket today, did it on the performer as it was only a 3.5 pound flat. It ended up taking just under 6 hours as my temp...

I'm using chips in my OTG, and I put soaked chips in a cast iron smoker box above the heat (I've only done ribs so far, indirect).

I fold a paper towel so it fits into a ziploc bag, then pour a little bit of oil into the bag, close it up, and work the paper towel around until it absorbs enough oil. It's a little less messy, and a little less wasteful than just pouring the oil onto the towel over the sink. If I pour too...

I added a thermometer from a 22.5" WSM to my 22.5" OTG. The difficult part was the bit of filing needed to the hole for the anti-rotation pin to fit.

None of the Home Depots within 50 miles of my uncle, my mom, or I (which covers a lot of CT) sells the 18.5" WSM, let alone at that price.

Well, yesterday I started on my way to constructing a Smokey Joe Smoker. I bought the IMUSA tamale pot (made in China) and Smokey Joe Silver from WalMart, and began assembly. One question I had was, is the Smokey Joe lid supposed to be so tight on the tamale pot? I had to take a file to the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by W Tyler: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by W Tyler: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

On my 22.5" OTG, I modded my lid and added a thermometer and bezel from a 22.5" WSM. I purchased the thermometer and bezel from eBay.

Not sure what kind of bark you're looking for, but it's not the same as a brisket or pork shoulder. What's the texture like? When you bite does it come off the bone fairly easy? I'm wondering if they're underdone. </div></BLOCKQUOTE> The ribs weren't "fall off the bone" done, but they also...

The rub I've been using is a cinnamon chipotle rub that I picked up at a local store. Is it possible there's not enough sugar in there to form a proper bark?

After my second rack of baby back ribs, I've started wondering if I've been checking the ribs too often. The first rack of ribs I did, I checked them every 20 minutes, and at the end, my ribs had no bark, and almost no pullback. The rack of ribs I did tonight, I checked every half hour, and...

The extra high lid idea sounds interesting. How much extra height does that give over the stock lid?

Well, after a call to Weber, you were right. It's $60+ shipping, so for a little more, I might as well get a new OTS. I can probably salvage the usable parts of the craigslist grill for a UDS. So it won't be a total loss.

I'm wondering if anyone's ever ordered a replacement bowl part # WEB3069 from Weber (I'm not talking about a warranty replacement), and if so, do you remember how much they charge? Was it a hassle? The reason I'm asking is, I bought an older Weber 22.5" grill on craigslist, and the bowl has...