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Ron, do you wrap them and let them rest after they come off the smoker?

The Pot Roast recipe is excellent also. http://www.virtualweberbullet.com/chuckroast1.html

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">About the London Broil not being a cut, but a cooking style, lets just say that rule is not written in stone. There is a butcher shop in our area that marinates Tri-Tips and...

Never have to touch mine once it's going... something ain't right there.

I use my hands with gloves to keep my burning myself and forks, I did pick up a pair of Bear Paws but haven't tried them yet.

How did you cook it? I'm assuming you grilled it vs smoking it. London Broil is a cooking style, not a cut of meat. http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m...480024053#2480024053 I've used flank steaks as replacement for skirt when I can't find it but it's not much cheaper.

That would be the link to the loin back page on this site, it was missing the .html on the end. http://www.virtualweberbullet.com/rib2.html

The DMZ option won't work if your ISP blocks incoming traffic to port 80.

I'm running IPCop on an old PC, it's a linux based firewall/NAT router distribution. I ended up going to this route some time ago when my Linksys router died, just pieced it together with some old parts. ipcop.org

Using IPCop here which is Linux based.

I tried port 49999 also and it didn't work, switching to 8080 and it was fine. I'd have to wonder if 49999 is a commonly blocked port, maybe some trojan uses it.

What did you use to light the coals?

Check out photobucket.com, it's free and easy to use.

My friend has one of those 5 burner Meridian Series grills in his store, it's an impressive looking grill. I can take a better look at it next time I'm down there if any of you have any questions about it.

Keri's recipe - http://tvwbb.infopop.cc/eve/forums/a/tpc/f/4880069052/m...910027782#1910027782

Took me a little while to figure it out too. Glad I figured it out cause they are quite tasty. They fit nicely on the edges of the WSM's grate too. http://i10.photobucket.com/albums/a142/mattjones73/BBQ/DSC_3377.jpg

A large breakfast sausage, throw it on and let it smoke along with your other food for a couple hours, makes a nice snack or you can save it for later to eat with breakfast. http://www.virtualweberbullet.com/hotdog.html

Your temps should be controlled by whatever you are cooking. You'll want to run the waterpan empty or use a clay base, sand, etc when cooking something that requires higher temps.

Check out this forum - http://tvwbb.infopop.cc/eve/forums/a/frm/f/3700016774 Q&A with the author of the cookbook.

I'll be up there too, not sure how many local members will be there though, the Maryland state BBQ championship is the same weekend unfortunately.