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Come on! I bet most of the wood anyone buys is cut with a chainsaw, and any chainsaw I have ever seen uses bar oil. I use my Husqvarna and have not noticed enough oil on the wood to concern me. Mike

Carp - my valentine has been mean. Mike

Thanks Jim I'll check out the link. Kevin, It seemed like it would be a pain to take the water bath out of a hot smoker. I think next time I will do the high temp cook first. Then add water and bring the temps down for low and slow. Mike

I did three racks of BB and when they came off I did two meatloaves. The smoker held perfect temps through the ribs (~230) but I couldn't get the temp up as high as I would have liked for the meatloaves. I suspect that I couldn't get the temps up due to the water pan that I left in the smoker...

I never add sugar to any of my rubs and I have bark. I know the sugar will carmelize but something else is going on. I thought it was the smoke drying out the outer area??? Mike

I am going to do one as soon as I get enough people together to eat it the way that I cook it. I like mine where a skilled veterinarian may still be able to revive it. mike

I have just put two pack of johnsonville italian sausages (1 hot , 1 mild) on the wsm. I have three racks BB's going on the bottom rack. Full water pan smaker is ~220 at lid. How long will it take before the sausages get done?? I'm hungry!!:-) Mike

Thanks Keri. I asked Candy for Jack Daniels, Orange and Sassafras. Mike

Does the wing still come out over the fryer crispy?? I have never boiled mine first. It has me wanting to give it a try. Mike

Skin! The turkey skin if you want to eat it gets crispy at a temp over ~300. If you cook it low and slow the skin will be rubbery. Do a search, there are many threads in this forum about this. Mike

How do you boil the wings? Mike

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jeff/Pilgrim: He came back with a 7lb slab and he cut a pound off of another slab and said that was the best he could do. <HR></BLOCKQUOTE> Isn't that huge for a pork rib rack?? Could they be beef? Mike

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by ROB O: Beats the pants off of my Weber wireless. <HR></BLOCKQUOTE> I like the weber wireless. I have an ET-73 that I had problems with and Debbie helped me to get it staight but my weber wireless has...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Ron F: what are some vinegar based sauces available at the local grocer? ron <HR></BLOCKQUOTE> This is my favorite. It's a little hot. I also add it to my slaw when I make it...

Now I am more confused than ever;-) I guess to a pro I go. Mike

Can you provide the details on the stone. I went looking for one last weekend and couldn't find one locally. Mike

I have never tried the mayonaise based sauce but it is on my list. Mike

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Doug Parizo: Mayonaisse? Yikes. Speaking of which, I have my TIVO! set up to capture bbq shows (there are a few good ones and some awful ones) and on one of them this woman from the South is showing how...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Greg Rempe: Glad your ET-73 works! I am still having trouble with mine! 3rd time of replacing...might go back to the old lid temp and say F-IT!! Looking at NU-Temp 701 but man those are expensive...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Larry Wolfe: Fried chicken sounds awesome.............but I can't have it. I am on the South Beach Diet, not really supposed to eat the pork either. <HR></BLOCKQUOTE> I am doing atkins. I will fry the...