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Kevin or Jane, two questions: Would you use this rub over mustard (plain yellow)? Since mustard has salt (and since no need to draw moisture to help rub stick) would you omit salting the meat before the mustard and then Rub? Bonus question : If I replace the Hot New Mex chile with regular...

Steve don't know if you the segue...has anyone ever smoked eggs? Would you want to? It doesn't sound appealing to me, but I thought I'd ask.

Great story. Hope I can tell the same one in a few years. My boys are still too young but hopefully will join me in a few years.

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

Its a sweet challenge to face. Great excuse, if needed, to fire up the new smoker more often. You'll probably figure out how to BBQ with it just like you did the WSM - trial and error. I cheer for the "other" NFL team that has lost 4 superbowls and chokes down the stretch. But at least we're...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill E.: THis will give him a reason to get thatchain saw running again. </div></BLOCKQUOTE> Not sure where I read it, but a caution that when using a...

My wireless router does have wired ports. Did not know the diff between bridge and router, but I think I now do. That probably is a good measure for my level of technical knowledge on the subject (i.e. just enough to be dangerous). Thank you Larry for the help.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott Foreman: ...mounting an 18 1/2" OTG to an old gas grill frame ... </div></BLOCKQUOTE> Scott, any photos of this mount job? I've been looking for...

Overnight rub then straight from the fridge to the smoker. I've used Pam grill spray or oiled the racks just before I put the meat on. Grates are out as the WSM coals are getting ready. Spray or oil the grates and put the meat on then assemble the smoker. Won't entirely stop sticking but...

Thanks Ken. You've answered my primary question which was, can I do it. I don't have a Stoker right now so no point in asking clarifying questions now but it sounds doable. Can't stand it, now i'm so curious I have to ask: I'm currently running a wireless router from my cable box (internet...

Larry, I'm thinking about getting a stoker unit with the idea I can start my WSM in the morning and monitor it from work via computer. Reading the posts and Rock's website I'm not sure if I understand the whole process. I see what looks to be a wireless router in your bucket. Do you have a...

Cuts: Rib steak (I'm assuming everyone that said rib eye meant the boneless cut). I prefer the rib steak because its easier to cook a rare steak. No surprise I next like T-bones (reg T or porterhouse, but Costco usually has the T). Same reasoning - the bone gives me a better margin of error...

Great work on the mods; it really looks nice. You have got to feel pretty pleased with yourself everytime you fire it up. Very cool. Thanks for working up the nerve to share it.

There really is something to the brand of lump you use. The first times I tried lump I used Cowboy and then the Kingsford Charwood. I had the same experience of tons of sparking and very short burn time as compared to briquettes. Then for some reason I tried Royal Oak lump (American made)...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Generally it's part of the steaks as these command more $. Best to buy a whole rib roast then remove the bones yourself (imo). You can then...

Chris's Beef Back ribs "how to" gives great instructions on selecting and cooking beef back ribs. Despite these instructions, I ended up buying ribs that squarely fit in the "what not to buy". Photos: Beef Ribs 1 Beef Ribs 2 Beef Ribs 3 Beef Ribs 4 These photos are glaring examples of...

I bought 3 racks that were vacuum-packed. All looked wonderful. Nice white fat, 7-bones. I could see that there had been some carving between bones but it looked as if that didn't go too deep. I was wrong. I just put the suckers on the grill. I opened the packages about an hour ago and...

Did you read the BRITU recipe? This recipe uses the standard method. My only mod to the recipe is to not fill with as much charcoal. Takes too long to get down to temp and I always have too much charcoal left over by the time the ribs are ready. The method has never failed me (the minion...

Did you read Chris's recipe on beef back ribs? Funny that you mention dino ribs - that is what I'll be cooking tomorrow.

Dinosaur(beef) ribs tomorrow. Momma-day brunch and then fire up the WSM and smoke up some T-rex ribs for dinner. Kids are fired up (pun intended) to dine on T-rex along with pirate juice (grape juice for the boys, cabernet sauvignon for the adults). We were suppose to eat them tonight but...