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i saw a store in pittsburgh that was selling humphreys lump and was gonna buy some... till the told me it was $17.75 per 20 pound bag. thats over twice as much as i can get it for if i drive a little while. next week i'm gonna go get 15 or 20 bags and stash it in the basement if bryan says he...

you have no idea how i wish you were closer... no idea apple wood... if i could only find some apple wood around here...

OK... heres the deal. for anyone interested in getting some of the humphrey lump i am planning a 'road trip' to the warehouse. i have a large suv and can probably bring back a ton. anyone wanting some let me know and make arrangements to pick it up from me and i will bring some back for you...

i've never had any forscher brand but hear many people talk about them and that they are a little more inexpensive than some others. i admit that i tend to be a lttle bit of a knife freak and have more than i need. a couple of other brands you might like are furi and lamson. i have a some...

i wish someone either had or had used one so they could comment on the quality. they have em for sale for 547 bucks with free shipping in july, but you can get a ranch kettle off ebay for 620. always nice to have weber quality and service as opposed to i don't know anything about whalen.

has anyone ever seen one of the whalen king kettles or know anything about them? how is the quality?

i don't know what it's worth. it's used but in nice shape. it's a stock WSM with no mods. any ideas on what it's worth? would be nice if someone around me wanted it and we could just meet up and not bother packing and shipping.

golf outing where my friends knew of my interest in cookin and picked out the prizes when awards night came... voila! thought about stackin em and puttin in a carousel of some kind so i could do ribs hanging. but i only cook two racks at a time so it's kind of a waste. i'm getting a gas...

ya know greg, everytime i've used kingsford at low temps we all seem to taste an aftertaste of charcoal. i use lump and it's gone. go back to kingsford and it's there. i had heard that kingsford was having some of their charcoal made overseas and maybe thats the culprit, but whatever it is...

i recently won a new WSM in a raffle. i don't need two, so i would like to sell my 1 year old one and keep the new one. the one i would like to sell is in excellent shape. no chip, cracks, dents or any of that stuff. if anyone is interested in it and lives in the pittsburgh pa to youngstown...

i found a few boxes of charbroil lump at the home depot 20 miles from me. never used charbroil, i'm sure it's somebody elses, but i bought a few boxes and i give it a try

i live in a suburb of pittsburgh pa. i can't find anything but kingsford briquets ANYWHERE around here. does anyone on the board that lives around me know of a place that sells something different? i'd love to get some royal oak lump... i can't even find a home webpage for them so i can ask...

sounds like what happens to me. I usually give up on gettin it go that high on the thermometer because it just pulls apart and is absolutely delicous. took mine off last night at 2am after 15 hours and sprayed with apple juice and wrapped it in foil like I read someone said to do. I must...

how long do people think is long enough to let it marinade? how long do people think is overkill? would appreciate some opinions tonight if anybody see this thanks les

hi keri I usually can't get em to go much above 175 or so, and thought maybe with the new bbq guru attachment that I might get it up a little higher. 20 hours is about all the longer I can wait to eat!!!

took my normal rub of equal salt, brown sugar, paprika, and pepper, along with some garlic and coated it on an oil covered pork butt. mixed up some sweet orange juice and russian honey and blended it until just a liquid and injected it everywhere. it's sittin in the fridge right now until it...

my lowes has them too

one of the nice things about the pyrex is that it says it is guaranteed for life. I had one that went bad and took it back to bed bath and beyond and they exchanged it for a new one at no charge. it was over a year since I had it. good reason to buy pyrex brand. I've heard that polden are...

did you get their store packaged ones or the ribs that comed in the cryovac packs, they ususally go through so much meat their that I wouldn't think it sits around very long. I usually get the ones in the crovac pack and think they are better then the stores

if you want a little more smoke in the taste, try pulling the loaves out of the pans about halfway through when they start to firm up and they will absorb a little more les