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Did a turkey yesterday with it. Great stuff. I'm down to my last 620 lbs.

I bought 40 in May.

I have been using it for grilling up until today. Fired up the WSM at 4:30 this morning, added 1 lit chimney on top of 2/3 ring of unlit. Put on 2 7 pound butts, and the temp has held rock solid at 250 ever since.

I put 20 of them in my garage, and the other 20 in the warehouse where I work.

Sale ends today, went and got 400 more pounds.

Sale ends 05/30/2007, I'm' going back for more, this stuff is very good. The price is even better.

Just got bag from HD with 20 more bags.

Still a great deal, On my way over there now. Got a $50.00 gift card to use. Thanks for the heads up.

If you have a Weber gas grill you can use that one.

Four slabs of St. Louis style ribs. Royal Oak instead of Kingsford this time.

Thanks for the tips folks. I ended up cutting the brisket in two. I froze 1/2 and put the other 1/2 on this morning at 9:15.

I plan on smoking a 12# brisket later on today, to be served tommorrow. This is my first brisket, any tips or tricks I should be aware of? How much time do you think it will take? Thank you

I have washed the whole thing in my dishwasher. Took 3 sessions. If you want to see what kind of job it will do, just wash the door. You will be amazed how clean it comes out.

A friend of mine had a house built this summer. He had to have the land cleared of the maples there. He harvested them and had most of it turned into flooring for his new home. He gave me about 50 pounds of the cut offs and scraps. He said the wood was kiln dried and milled, that it has no...

Homemade Merlot

The ribs on the bottom grate were fine, I don't think that would have been the case if I left them in for another 1/2 hour.

I was setting up to do 3 racks of St. Louis style ribs yesterday when I noticed that my top grate had become quite rusted. Tried to remove the rust, but could not get it all off. I decided to just use tin foil over the grate and slice a few holes in it to let the grease flow through. Fired up...

Shawnee is a 3rd generation meat market. I went there on a school field trip back in 1961. They showed us how the hot dogs were made. Their prices are higher than Federal or any similar meat market. They do have a smokehouse on site, and are always happy to talk about it. On Thursdays you...

I went over there, but did not see any tri-tip. The place was a mad house ( I will never go there again on a Saturday afternoon). The line to talk to a butcher was way to long. They did have butts at 1.39 per pound, but I get them at Budweys for .98 per pound. I walked across the parking lot...

I will check in BJ's on Young St. later today.