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John, I have used apple and cherry, both alone and in combination and love them all equally. Have also used hickory...wasn't as happy with that one...I prefer the milder flavor of the fruitwoods.

Andrew, Rosemary wood would be great for grilling but I think the flavor would be too strong for smoking. There are however, people who prefer a strong flavor on thier smoke, but I think if you took a poll, most people would bow out.

Brad, Hi and welcome to our world! Just a few things to add to what has already been said. The Minion Method was the brain child of our resident "Q" guru Jim Minion, he is a wonderful resource and will often respond to posts with recipes and techniques. He has a special way of dealing with...

Lee, Welcome to the forum! You'll find out soon enough why we are all so obsessed...

Harry, I've had the opposite problem. Went to open the vent, the temp kept going down, later found that the ashes had been blocking the vent openings...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>That had to be the first time I ever smoked Salmon. I didn't know that the brine had to be rinsed off prior to smoking. Man oh Man, that was some salty Salmon. Jim C <HR></BLOCKQUOTE> Gee...and I thought I was the only...

Keri, I would love the recipe! I love anything with Chard...

Keri, Thanks for answering my question. I think I would prefer the chunky style myself. My best friend (for the last several decades)and I have somewhat of a competition going...each time we make a soup, we make a double batch and swap. I think this one will put me in the lead...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>As an aside, did you know that Lodge is making pre-seasoned cast iron cookware now? I had an old cast iron cornstick pan that I COULD NOT get seasoned right, no matter what I did. I ordered 3 of the Lodge Logic cornstick pans...

I spoke to the meat manager at Costco today. He apologized for the mislabeling and offered to refund the difference between the BB's and spares.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>When you say "skirt", I assume you mean on the back (bone) side of the slab? Never heard of that on a loin back rib, don't know if that's anatomically possible. Maybe what you got were a couple of sparerib slabs cut down to...

Nazzo, Depending on where you live, you want to be careful throwing away fat on your property. The fat will attract animals to that area, if you live rural like I do, that means racoons, if you live more suburban, mice and rats could be attracted.

Keri, This soup looks great but I have a question... When you add the tomatoes and avocado to the cream and then cook for 30 minute, are you expecting the tomatoes and avocado to "melt" into the cream or do you want to keep the temps low enough to keep them intact?

Bill, I made your salad last night and it was great, thanks! We had some awesome white and yellow local corn that I just cooked briefly and cut off the cob instead of using canned. Jefft, If this helps I used about 1/2 - 3/4 cup mayo on the salad I made, I am basing this on 13 ears of corn...

Jane, Where do you find Kosher chicken?

Keri, Your cornbread was a hit, thanks! I did it in an iron skillet as you offered for a variation. I have a question though...I only have one cornbread stick pan, would I be able to make them in batches, refilling the pan when the last batch is out, or do you think that: A: they would stick...

Jim, Knowing how common this is, just for kicks I did a search on the subject...30 threads in the Beginners Forum alone...feel better? Last weekend I had the same problem, got impatient, pulled it off and finished it off in the oven the next day. The pro's here keep sayin that if you wait long...

Nazzo, I wait for the fat to solidify, then skim it off and throw it in the trash. If your in a rush and need to get the fat off quickly an old trick used to defat stocks works well. Wrap several ice cubes in cheese cloth and stir it around the fatty surface of the water pan...the ice will...

I'll agree with Rick...patience is a virtue... I've never cooked a spare under 8 hours that came out to my liking...on the flip side of that, I will say that I find the meatier spare more cumbersome to eat and therefore prefer BB's.

Barry, Congrads on your success...but beware...you will soon be asked to host some more functions... Kinda like ants...one spreads the word and next thing ya know there coming out of the woodwork!