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I have to agree with some of the things the guy said. Others not so much. I don't watch very much BBQ television. I wouldn't know Myron Mixon if he walked in a room until he introduced himself. Competition cooking holds little if any appeal to me. Every time I try a sauce that won an award, I...

David, Please don't take this the wrong way, but I think you're over-thinking this... a lot. I've put the wood on the top, on the bottom, in the middle and it all works. Just put it in. Like Cee El, if it smells good, you're doing it right. If there's a nasty edge to the smell, the fire's not...

Americans, as a culture, have let the insurance companies dictate our diets with their actuarial tables so much that we can't even think about eating a roast with pork skin on it. That's why none of us have seen a dish that is common in Europe and the U.K.

That's what I was looking for, Bob, when I asked if you knew where to get a crackling roast.

I must live in the largest city in the country without a Costco. Two Sam's Clubs, mind you, but the closest Costco is Kansas City...2-1/2 hours away. They were scheduled to break ground on a Costco here, the middle of 2008. Guess what happened? :(

Great looking cook, Jorgen! Is the heat shield on the handle of your Q standard equipment in Denmark? That's not something we see on ours here in the States. I also use a Smoking Tube with my Q3200 -- great piece of gear, isn't it? I'm going to try your pepperoni and mozarella...

I went to St. Louis for a ball game Friday night. Thursday I asked Bob Correll about shopping spots I should hit before I headed home. He pointed me to G&W Sausage http://www.gwsausage.com/ First, you have to love a meat market where as you walk through the door they apologize for the wait...

MIZZOU night, Bob...I was wearing Black and Gold! And you did see me, if you watched the post game show. My wife & I got picked for being among the best dressed MIZZOU fans and got on the Jumbotron, then the Fox guys did a filler shot of me and my shiny new Cardinals/MIZZOU hat.

I can't find anyting on the sites of Schnucks, Weber or Budweiser....but I WANT ONE!!!!!!!!!

All OTGs are kettles, but not all kettles are OTGs. There are people here more qualified to answer this, but I will get it started. In general, kettles have two lower vent systems. The "One Touch" system has an integrated ash pan and a lever to sweep the ashes and control the vents. The...

I've done both. I prefer oil.

Hope Chris doesn't mind me putting in a link to a somewhat competitive web site (if you do, Chris, sorry, please delete). Here's a big chunk of rib wisdom: http://amazingribs.com/recipes/porknography/best_BBQ_ribs_ever.html Start there...I am sure you'll have some questions after digesting...

Yeah, Dave, I get that, but it doesn't happen that much with a Q. A little bit gets close enough to the burner tubes to ignite, but the cooking grate is designed keep most of it off the burner tubes, so it falls into the bowl and runs down to the catch pan. I'm willing to sacrifice the tiny bit...

Here's my set up from last night. I used a Q roasting shield on the grate, a generic half size aluminum pan on the shield, the Q trivet on the pan. I mixed butter, dijon mustard, thyme, garlic, lemon zest, salt and pepper together. Smushed some of it under the skin and then slathered the...

Guess that's why I buy most of mine at Sam's! They definitely have bone-in. I'll have to check out Costco next time I'm in KC and see what they have now. Sam's has the two pack, bone-in for about $1.60 a pound right now.

If it actually is an entire leg (Boston Butt + Picnic Ham uncut), please don't cut it unless you absolutely must to get it in your cooker. Think of the presentation value to your guests of an entire pork leg. If there is a difference in cooking times, it will be slight. If you start at 10pm...

Unless it has a significant taper, I am wagering you have two normal shoulder cuts in there. It would be unusual to find a full leg in a big box store, even more rare to see a boneless whole leg. Are you sure it's boneless? My Costco has double packs of bone-in, but I've never seen boneless.

No, not my wedding anniversary (thank goodness). I joined TVWBB 367 days ago...July 13, 2014. Thanks for all the help and camaraderie.

Forgot all about your thread from February, Bob. Old-timer's disease, I suppose. I like the looks of that jerk method...I'll give that a shot sometime, though I personally prefer clipping the wings in two. I've got a buddy who's a fool for jerk...I'll make those the next time he comes over.

Frank, That's why I linked the A.B. article. I'll tell you how I do it....I let my wife do it! She took a Chinese cooking class years ago and has a wok that she uses just for water cooking (no oil allowed). She has a bamboo basket that goes in the wok to steam stuff. It has a divider in it...