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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 david brociner: Not to sound like the total newbie that I am but what kind of cooking grate is that you have on the kettle? Colts may have beaten the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ethan G: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Into a pot of hot...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by S Mitchell: Holy cow Vince! That looks incredible! Got some heavy duty equipment there </div></BLOCKQUOTE> Thanks for the comments. Shane I love this...

Here are some pic's from the MOINK's I made today and also the Chicago Style beef sandwiches. I made the roast yesterday but sliced and made samies today with some mozz. It was a very nice treat. Would you believe this roast... Made all of this... Into a pot of hot juices and...

Great story. I have done more than my share of tail gating at the drag strip. One time I had a guy walk by and say man that smells good and asks to buy some food off of us. So I offer him a plate and a beer for free. He makes a plate and says man my wife is going to be pissed if I only get one...

Thanks!

Help me out here. What is B/S turkey?

I did a little precook today. I made a 7 lb chicken that we saved the breast for chicken salad and ate the legs, wings and thighs for dinner tonight. Earlier today I made a sirlon tip roast for chicago style beef sandwiches for the games tomorrow. I had to let the roast cool for 4 hrs to be...

I guess I have to confess to. I normally leave mine in the garage but erlier this spring I left it outside with grease in the water pan. We had a really hard rain that afternoon and I just moved it close to the house. Well I did not use it for another month or so and when I went to use it the...

I have smoked ribs and then reheated the next day on the gasser to sauce and serve. I felt they were great and definitly added some thing to them. The one time I did this for my Dad he said they were the best he had ever had. Maybe there is something to thid reheating-Q!!!

So if I like the point I need to ask the butcher for the 2nd cut!Got it thanks. Vince

Can that controller be monitored from inside your house or is it basically just at the unit. The price is very nice!

Help me out here what is the first cut? I have heard this term before I just do not know what it means. Thanks Vince

Steve or Kevin not sure if this was asked or not. I made this last year and I did cut back on the vinegar some.It was just to strong for me. But when you use the meat drippings or stock do you lessen the amount of ketchup or cider vinegar? I ask this because I was thinking this might make the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Darrell J.: I love their Manifesto. http://www.smoquebbq.com/manifesto.pdf </div></BLOCKQUOTE> Very well said. I will have to try this place sometime.

I find that with high heat target temps you need to light more coals to start with. Sometimes proping the door or lid a bit will help you get there if you are having issues with all the vents wide open.I hope it has turned out well for you. I wish I could say go bears.......but you better beat...

Now that the weather is cooling down here in Chicago I will definitly be using the smoker a bit more. For 9-12 football we will be making a flat, abts and some mashed taters.

I have never seen a seared brisket ever! How was it?

Sounds like you did just fine despite not getting the warning with the mav. Pic's of the finished product please!

I have one of those site inspectors as well. They also second as a vaccuum when pulling pork when it hits the floor! Vince