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With that lid hanger (or handles on the center section, for that matter) can you still use a cover?

I know... I've posted this a couple of times. But I can't tell if it's being missed or folks think it gross or what... But save those bones and remnants after pulling and make a BBQ pork stock with it! It is amazing! And it is SO simple! Don't let all of that goodness just go to waste! Pork...

If you are normally running the bottom vents just partially open, I would indeed expect a spike when the lid is removed. You are allowing a lot of air circulation down to the coals, whereas you were limiting air to control temperature before you lifted. I seem to recall someone saying that...

<span class="ev_code_RED">SAVE YOUR SCRAPS AND BONES!!1!1!!ONE!!</span> They can work magic!

"bathroom" LULZ!

I'll second Bar Keeper's Friend. I use this on all my stainless cookware and sink. Then, for the appliances, I use 3M Stainless Steel Cleaner and Polish

Those look amazing. I've used Stubb's pork marinade and I love it, but I haven't tried the beef. After getting all excited over THIS gorgeous food pr0n, I'll be trying it now!

When I did Pork Butts for the first time on my new WSM, I couldn't bear to toss the remains after pulling. Just looking at all of that flavor and those bones... Dang, there has to be something useful to do with this stuff rather than just toss it. So I made a Pork Butt Stock, using the same...

http://tvwbb.infopop.cc/eve/fo...=376104693#376104693

My attempt would be to cook using a pork rib technique, but to use a salt and pepper-based rub rather than a sweet pork rub. Meathead's Big Bad Beef Rub 3 tablespoon coarsely ground black pepper 2 tablespoons table salt 2 teaspoons chili or ancho powder 1 tablespoon granulated white sugar 1...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">About pulled pork;...it stores well, frozen in ziplocks, thawed then reheated and served in a crockpot </div></BLOCKQUOTE> This is a key point. Pull the pork when you cook...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Steve, could you by chance list the dates of those shows so those non-iTune users, like myself, can go to the show archives and dl ourselves? </div></BLOCKQUOTE> The BBQ...

Congratulations, Pete, on a couple of great smokes. It's pretty clear from your post that you guys are good home cooks, and so you understand a lot of the fundamentals for prep and cooking which can be applied to your WSM. I'm also a noob with BBQ, having gotten my WSM for Christmas. And I'm...

Man, my alarm bells are going off! Is this a formal white dress, walk the aisle type wedding? A classical wedding is all about the bride It is a showcase for her. You are merely a prop. Every girl grows up dreaming of her wedding day. The day it is all about her. The day she becomes a fairy...

I season with a VERY thin coat of shortening, like Crisco. If it is too thick it will make a mess. You can double season if needed, but cleaning a pan with an overly thick mess is hard. Try to get complete coverage but as thin as possible. Then into a 350 degF oven for 30 minutes. Kill the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I brined an oven stuffer roaster (cut in half)and two cornish game hens in my fridge for about 5 hours (simple brine with Kosher salt and apple juice). I then dryed them...

I started having a similar problem on my Genesis and I found a subtle kink in the propane hose between the regulator and the manifold. As for temperature versus BTUs and the effect of level, see this Propane Technical Information page

When you pulled the butts, did you mix in any of the corresponding rub into the meat? Or did you just let the rub that was on the outside serve? I would think that that would make a more noticeable difference. When I was deciding on a rub to try, I put together a spreadsheet that I could use...

Frozen Margarita -------------------------------------------------------------------------------- Recipe By: Bill Banick Summary: This is a very easy to remember frozen margarita recipe from my good friend Bill. Simply 1 part tequila, 1 part triple sec, 1 part lime stuff, which is 1/2 Rose's...

What is the Temperature Range of the Product(s)? Reflectix® Reflective Insulation, Radiant Barrier and Foil Tape can be installed in environments with a range of -60 degrees to 180 degrees F. http://reflectixinc.cskern.com...ge.asp?PageIndex=730