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<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Mordechai Striks: ... cant you just do this on your stove top.. i mean it just looks like a big pot with a fire underneath the pot....why cant this be done on a stove top.... confused in queens...

Believe it or not, most of the fat can be removed without too much difficulty. Of course, there will still be plenty of rendered fat, but the "skin" and other fat layers can be scraped off completely.

No.

Such sales are local or regional. Our HD has never had a Kingsford sale.

Thanks, that what I thought. Other pieces are fine. I just seem to get leather for wings. Oh well, I'll keep to the grill for that one.

I'm use to tough skin on smoked chicken, but what do you do with wings? I did a batch the other night. It wasn't worth fighting the tough skin to eat the things. Are you doing them at 300+?

My personal opinion is gloves look good for the health dept. But, only for a little while, really. Ever watch the sandwich maker at Subway put on new gloves, make your sandwich, make your change, and go back to work with the same gloves? Even in your own kitchen you're gonna get tired of...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Bubba Kerstenn: With all the talk of temp holding for hours and seeing the space it will save over a big Klose pit( I would love to have a Klose but space is not in my favor) This fourm has pushed me over...

Check the yellow pages in a big city near you. Look it up several different ways, you'll find something. Check oil drums, steel supply, etc. They are readily available, new and used. I was looking for some last year, for other purposes. They were about $10-20 for new in Houston. Howard

I know what ya mean, Mike. I don't know if everyone buys them or Sam's doesn't order many. It's not unusual for my Sam's to be out, especially around holidays. The boxes may be full of ribs and briskets, but you better buy butts a couple of weeks ahead. Howard

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jim Babek: Wow...not sure its used in Texas? What do you guys put in your crawfish boils down there??? <HR></BLOCKQUOTE> Mostly cayenne pepper. But, I do use O.B. after I dump them in the cooler. Howard

Salt Lick Sweet Baby Ray, both Stubbs, both Cattleman's Doug Nelson (local)

I agree Susan. However, I seldom do chicken, loml won't eat it. I did one the other day, empty can, and it was really moist. She ate a bunch of it, and told everyone they just weren't gonna believe my smoked chicken. Oh well, a new convert. Next time I will find some magic potion for the can.

David, On the other hand, you don't have to use anything in the can if you don't want to. An empty coke can will do just fine. Howard

Aha! Easy enuff to understand. Thanks, Doug.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Peter Owitz: ... plan to trim them into St. Louis or Kansas City trim. <HR></BLOCKQUOTE> Uh, let me show my ignorance...what is KC trim? Thanks, Howard

Robert, How much does a 1/4 tsp of saffron cost? Thanks, Howard

"Ohhhh!!!! A woman after my own arteries! Lard, bacon grease (pork fat). I don't know what to say. Thank you, Keri," he said with tears in his eyes.

Oh my, this looks gooood! Gooooder than good.

Ok, this looks good. Thanks...