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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: I like to let them cool then wrap up in foil and toss in the fridge. I'll slice them up and eat with cheese and crackers. I prefer the fatties...

Off to a hot start on the butt. I thought I had the temp dialed in, then I tried to twist the therm so the needle was pointing to 12 o'clock and I noticed the therm dropped like 20 degrees....thought, well that was strange. Twisted it the other way and it went back up, so twisting the therm is...

Its been awhile since I posted and I was doing some topic searching, almost forgot why I love this place! Anyway, I got a little 5 lb butt seasoned well with DP swamp venom, and an extra dusting of turbinado. Trying to get a sweet/hot mix that both the wife and I will enjoy. Going to do my...

But isnt that the point of the best dang steak technique? What you describe is just the "way I've been doing it" technique I had to try the method as described, but it turned out too salty, for me and alot of people it appears.

I tried it today with a couple thick 1.75" chuck eyes, and to me it tasted just like it would if you covered it with salt and didnt rinse, much too salty for my taste...My wife basicly told me, in a nice way, that it was not very good. I agreed. Next time I will try letting the meat set out to...

I go through a lot of red oak, love the stuff for beef. I usually cant tell a huge difference between smoke woods post smoke, but red oak really stands out to me, so I use it for everything beef, great stuff!

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

Whats the difference between this and red bag RO? A friend of mine tried telling me that RO had changed its bags to green, I thought he was crazy.

Shawn, My performer is a little over a year old, and it holding up great! Nothing to worry about....but... As I was sitting outside the other day looking at my performer, I got an idea. What if I took the table off and took it to one of my woodworking friends. Have them duplicate the table...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rick Soliman: Thats what this Website is for. </div></BLOCKQUOTE> I didnt want to be the first

Cool idea for a stand! What is that snazzy gold rimmed therm you are using? Also someone has been burning sticks from the yard in you charcoal bowl

Strange, whats the point?

Laf, you first need to upload the image to a image hosting site like photobucket. That must have been one heck of a fire you had going, were flames shooting out of the top damper?

Home Depot carries them? I'd like to have a look myself.

Looks like your coworkers are in for a treat! I like the bowl shaped 5lb monster loaf

Thanks for the info Cameron, I'll keep that in the back of my head in case I get ambitious in the yard this summer. I had my first morel ever today and have to say they are very good, but I think I was a bit let down. Its like a movie, somethings get over "hyped" it is just a mushroom after...

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

I finally got my hands on a couple pounds of morels and I've read a couple ways of cooking them. The most popular two involve breading with either flour or a egg/cracker mixture and frying them in butter. I wondered if anyone ever grills them and how they would go about it. I have quite a...

Show us some pics! I want to see this thing!

COOL I dunno if I'll jump on the preorder bandwagon, but I'll definately be keeping my eye on these.