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What u talkin bout Willis???? I only BBQ on days that end in "Y" Food looks great.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe: russ, i believe you need to order the stuff from doitbest.com THEN pick it up after it is delivered to your store. that is how it is HERE, it...

Brine is great for turkey and chicken. A lot of good brine recipes out there - here is one I like to use. I've used it with both turkey and chicken.

Looks real good. What did you use for seasoning? Looks like a simple salt, pepper and garlic blend. Is that right? Either way, looks really good.

Trust me - if it was an issue, the officials in my city or my homeowners association would have been on my case by now. They watch for every little thing around here. I've had my WSM for over 2 years and not a peep. And there is no greasy trail from the drain down the street. Its not an issue.

Just recently got a membership at Sam's Club since its closer than Costco (I have one there too but it's under my mother-in-law's business so she foots the bill... ) Anyway my question is about the quality of the meat at Sam's - specifically the ribs. I took a quick stroll through the meat...

your WSM got a little gangsta lean goin on - still looks good though.

I guess I'm lucky. When we got our backyard re-done - long before I got my WSM - we got all the drainage re-done. There is a drain spout at the corner of my house that runs directly to the street. I bought one of those long funnels that you use for changing the oil in your car and I keep it...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Russ, Chef's is almost twice the size of Kingsford and i believe it ashes less. Never had a problem with Kingsford, start up - smell or any other complaints mentioned by...

Looks tasty. I've never done noodles outdoors, but I have done the BBQ pit boys recipe for Mac and Cheese on my pit. I've done it a couple times including this past Thanksgiving and it's very good. I have some changes in the recipe in mind for the next time. Its always nice to see the look...

I have the Brinkmann pan. I bought it after my first smoke with my 2010 18.5" WSM went a little bit sideways in part because of the stock water pan. Since then I have had no issues and I have even found a use for the stock WSM pan - I use it as sort of a "dome" when I have meats sitting out at...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">i love kingsford AND stubbs along with royal oak chef's best. </div></BLOCKQUOTE> Hey Jim - how do you like that RO Chef's Select?? How is it compared to Royal Oak Lump or...

I switched to Stubbs about a year ago. Like Derek, I didn't like the smell of KB and that smell carried over into the taste of my food. Now I only use Stubbs and Royal Oak Lump. I usually check Lowes for specials on Stubbs. About 2 or 3 times a year they put it on sale for 4 or 5 bucks a bag...

That sounds about right. The lid therm tends to read anywhere from 25 to as much as 50 degrees cooler than a Maverick or other stand alone thermometer.

You could wrap a dead body in bacon and I would at least consider eating it. Bacon=food of the Gods.

When I'm cooking low and slow I usually reassemble right away but I wait until the smoker gets up to about 250 before I put my meat on. As soon as the meat goes on I add my wood through the door. The temp usually drops a little and then stabilizes around 230-240 after a few minutes and sticks...

I have had a couple probes go bad on me - but it was mainly due to my own negligence. For example, once I was doing a tri-tip and I forgot to pull the food probe before I moved the meat directly over the fire for a reverse sear ...OOOOOPSIE!!! Needless to say, my probe got cooked and was...

I use water - but only for low and slow cooks. For chicken you might want to go for a higher temp to avoid chewy skin. When I do chicken I like to do it between 325 and 350. For that I keep the water pan foiled but empty. And even when I do use water, I only use about 3/4 of a gallon. I...

That is pretty fast for an 11 pounder. I've done roast half that size at around 325 and it took about 2 hours. Did you have your temp probe as close to the center of the meat as possible? Also, did you check your probe? Sometimes they can give false readings due to damage. I had one that...

I would be careful with removing the "gunk". That buildup actually helps the cooker run better and hold temps better. I clean mine every now and then - but I just give it a light pass with a steel brush to remove any excess. But I don't clean it back to new condition. I leave the bulk of the...