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I've here but chilling all day. Never heard the phone ring when you called, and I just left you a message. Hope your smoke is going better now, and your head is feeling better.

Scott I have a Guru (DigiQII) and when I use it I go with one of two methods. If I am doing the low and slow method, I generally use the Minion method, and start with 8 lit coals in the center. If I am looking to cook at high heat temps, I will generally use half of a chimney full spread out...

That would be me George. Do you remember what kind of car I was driving? I don't think it could have been me though, as I would have returned the gesture. What did this person do to you to upset you so much anyway.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Wayne Truelove: What - no Milwaukee's Best Light? Or BPR I drink Mich Ultra or Coors Light which is pretty much in line with ML so just let us know...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">other than the one...

No problem guys, but a word of warning, we don't sell Falstaff out here anymore, so we'll have to find an other cheap beer to buy. LOL

The board itself did not break, the bolts that hold it down in the back snapped and the whole board came off it's platform, so I really don't have any pictures of it other than the one that is etched in my little mind.

I can laugh at myself now, as it was pretty darn funny, a little painful, but funny. It's one of those things that you look back at and say to yourself "you're not a kid anymore, so quit acting like one", but then you throw in the alcohol, and poof you're a kid again for a brief moment. Then you...

Well, I am alive, a little foggy, but all in all not doing too bad. I don't count the number of beers I drink because I think if I knew, it would scare the hell out of me. It had to be quite a few though for me to feel this sluggish. The food was great and so was the company. The diving board...

Just picked up a twin pack of Tri tips last night here in Fresno at the local Save Mart for 1.99 lb. Grilled one of them last night indrect heat with a piece of wine barrel, man was it good stuff Maynard.

Yeah Paul, you won't need it at all. It's more of a timing thing anyway. You should figure about 5-7 hours for your cook depending on the pit temp. You will also be able to tell when you pick them up, as they will get real flimsey, and you can do the tear test as well. The DIGIQ II will do its...

Scott, as Kevin has already stated the temp doesn't always tell the story. A couple of weeks ago I did an 8lb butt on my WSM for 24 hours at 225* and the internal never got above 185*. I wrapped her in foil and placed in a cooler for an hour before pullin an it was not only done but it was very...

Davidd, is that the one in Orlando? I saw one on there just a few minutes ago. It was a BGE with table for $200

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Joe Dang: Larry, I know you're about to tell me when you list California as your location, that you're in San Diego. I just know you're in San Diego...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Toby Keil: Wow Bob sounds like it's going to be blast, nothin better then good food, good friends and cold beer. What time shall I be there...

John, the consensus will tell you to cook your brisket fat cap facing down on high heat cooks. I have done several briskets and I do mine fat cap up and let the juice render into the meat. It works for me, but that's me. I was taught a very long time ago to do it that way, but as far as high...

Steve I owe you an apology as well, I didn't mean to steal your thread. How's the brisket coming along man.

Sorry about that Kevin, I didn't mean I have had a full ring of lit coals. I usually dump one chimney full of lit coals on a full ring of unlit coals and wait it out.

I'll have to try again, as the last time I tried a high temp cook it was a turkey and I just don't remember it going over 310*, but I could be mistaken. I must have done something wrong as with a full ring of coals and open vents, it should go as high as you want.