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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 Bob Hunter: Thats AWESOME, but what does the Hemi do? </div></BLOCKQUOTE> Spin the rib-o-lator?

Buy a water heater base pan. They are cheap and are effective.

I love me some good snapper. Unfortunately I could not get any this year as BP messed up my fishing trip I have yet to try "manufactured" fish.

All of that serious food is on a not so serious tray

I don't foil my meat for two reasons. 1) I am lazy and just like to get the smoker to 250 and let it ride until the meat is done. No fuss, no mess, and the meat comes out perfect. 2) Bark. Why would anyone want to ruin perfectly formed bark by foiling?

That looks great. What internal temperature did you cook it to?

Is that real or photoshopped?

When I do a mix of spares and backs I usually put the spares on an hour before the back ribs. They usually end up done at the same time but sometimes I have to leave one or the other on a little longer. FWIW I usually but do not always remove the sternum on the spares.

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

Hit Cosco or Sam's. They have the styrofoam cups and plastic lids that go with them. That is what most of the Q takeout places around these parts use.

Weber does sell an item tha consists of a hose, regulator, and adapter that allows you to use a 20 pound cylinder. At least it work on American 20 pound cylinders. I assume that they are the same in the UK.

Most recipes for flank steak that I have seen use high direct heat.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul Johnson: My local butcher has rib roasts for $4.99/lb everyday. Meat usually costs more in Canada but at least I can count on this price...

Keep the pan full the wind away and close the vents to adjust the temperature down after the fire gets going good. For a pork loin I would not think it would be desirable to go that low though. The meat is lean.

I'd try it. In fact that picture makes it look excellent.

Those look like some mighty fine ribs. USA!

I like to fry venison cube steak in butter. I dip them in egg and then flour with just a hint of cajun seasoning.

I see no need to "enhance" my pork with flavoring.

I have never smoked one but I did grill one a few weeks ago. It was good as pork roasts go but you have to cook them to medium unlike beef which I like rare. Make sure the chine bone has been cut.

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