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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 D. L. Whitehead: Don't they just measure the surface temperature? ### </div></BLOCKQUOTE> Thats what I thought too, or am I wrong?

Apple and cherry mixed smells awesome, I love that smell. Sounds like a good combo for ribs to me. I like oak for beef.

Yesterday was our first day home after our 4 day stay in Omaha and also happened to be mothers day. I was foaming at the mouth to grill something after eating junk for days, so on our way home I picked up a nice 3 lb choice tri. I also grabbed some ****aki and baby bella mushrooms and a sweet...

LOL, I like the way Larry dissapeared after mentioning the Patron I've never had a cook go that way I've been eating out of a hotel room for the last 4 days. I'm ready to get home and throw SOMETHING on the grill tonight, it will be nice to get home.

Jeff, Did you ever figure out if it was a OTP or a Performer? Wondering if you picked up that grill for $40!

I guess someone needs to get the micrometer out and mic the weber therm stem then cross-reference with Tel-Tru's info? I'd do it but I'm on vacation

Last weekend I did 2 large butts for a party, I pulled on location and it was in a tiny kitchen. The people were buzzing around me like flys and trying to make sandwiches before I even had the first butt pulled Now I understand the smell of smoked pork can make people act crazy but c'mon let...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by William Schmitz: Clay: My base recipe is the No. 5 sauce from this site. Here's the link: http://tvwbb.infopop.cc/eve/fo...0069052/m/2870053653 If...

At first I had "just a question" for the topic, but what fun is that You make a good point about brisket Larry, I will keep that in mind next time I do a brisket. Even if you didnt foil, beef fat dosent melt as much as pork fat. If you did choose to serve with the fat on, there probably...

Does anyone else skip adding rub to the fat cap on a pork butt? Awhile ago I decided its mostly going to melt away anyway so whats the point. I'm not generaly stingy, but a guy does go through a ton of rub, this will save a little. I just thought of it again tonight when rubbing 2 8.5 lb...

Yep, before the 22" WSM came out some guys were using the 18" platinum for their 18" WSM base aka WSM de Luxe. I dont know how the 22 would work, it would certainly be tall/huge.

BTW, is it 18" or 22"

Correct, they are discontinued. They actually came before the performer. The first version if you will. You will love the table.

That would be a One-Touch Platinum, for $40 I'd jump on it.

Its hard to make some people understand just how much better life, I mean BBQ, is when using a good smoker. I've been trying to get a friend to buy one for a couple years, instead he went out and bought this monstrosity of a pressure tank converted into a stick burning smoker, no working...

I bet its just as good as any other $30 smoker or grill

No wonder they were clearancing the "old" ones, oh well I still love it. I've never felt more confident doing chicken and steaks. Now I have an old wsm and an old thermapen

That reminds me of a joke I heard recently about getting a divorce

To me, having a dead accurate lid therm isnt that big of a deal, if it is +/- a few degrees nothing will change. I'm sure mine reads a bit off because its got a layer of bbgoodness and I dont bother cleaning it. Tel-tru's are well calibrated out of the box and they are pretty heavy duty which...

The morel season is probably just started here in northern IA. I know quite a few guys who hunt them every year and have their secret spots. You can get alot of info on where to find them, dead elm trees if I remember right, but to get a bag of them from someone else is like buying a bag of...