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Always lump mesquite on the performer. Absolutely adds to the flavor.

Very similar to what is used for Houston's Hawaiian ribeye, which if you had before, is pretty darn delicous. •1/3 cup of apple cider vinegar •6 oz can of pineapple juice •3/4 cup of soy sauce (light or low sodium is highly recommended, regular makes it too salty) •1/2 cup of brown sugar...

I also thought that it could have been fixed. Triggs did well with the turkey but seemingly bombed with the pork belly. The other guy did good in both areas, so it appeared. Triggs is a fan favorite and obviously no stranger to the show. Personally I wanted to see Johnny win....but fair and...

I live here in Southern Cali and your'e absolutely right about the grilled tri-tip Santa Maria style. This is what we had over the past 2 weekends (grilled directly over red oak). But smokeed tri-tip with a sear to finish is also outstanding. Really can't go wrong either way. And yes medium...

I watched both episodes and really enjoyed them. Looks like Snake River Farms has officially hooked up with the show as well. Wouldn't be surprised if they're providing the meats at no cost, but obviously enjoying all that free National publicity. I love their products, so good for them.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Richard Marquez: Keeping it relatively simple. Just picked up 2 beautiful tri-tips from Bristol Farms (high end market in California) at 40% off. Likely...

Keeping it relatively simple. Just picked up 2 beautiful tri-tips from Bristol Farms (high end market in California) at 40% off. Likely going to do one on the WSM and the other on the performer. Not sure on the sides yet. Oh, and some frosty cold Stella's

I've tried Soo's method and found that it was far to sweet for my taste. If I do it again I'll definitely scale back on the sugar and honey.

Family potluck on Sunday and I've received requests from different family members to smoke either ribs, brisket or pork shoulder. Haven't had the heart to tell anyone yet that I won't have the time to smoke ANYTHING this weekend. Plans Saturday evening and even early Sunday will not permit...

don't forget the pictures!

Well, my new performer is still in it's box sitting in my office at home. I'm currently on a business trip in Thailand so I won't be breaking that baby in until next weekend (March 17-18). At least I have something to look forward to when I get home. Oh, and seeing my family too

Tri-tip is one of my favorite meats to smoke. Quick, easy and just flat out delicious

Hi Ken, Two words: Burnt ends Use the find/search feature for suggestions on how to prepare them. They also have them listed under cooking topics. You won't regret it.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Len Dennis: I'm finding that it tends to lose the signal quite regularly. In regards to the videos attesting to it's range (300'??), well if I lose...

I own both (just recently the 732) and forunately haven't experienced much of an issue with either. Although the range on the 732 makes the 73 look silly. And THAT I probably love the most about the 732.

I don't think I'll be able to put to use before this weekend, but will be happy to post the results once available Thanks all.

Can't wait to use it. Purchased on Amazon...through this website of course! Time to ditch the old Char-broil.

Personally I prefer lump, but for longer cooks good old fashion Kingsford works best for me. I find much more consistency for a longer period of time. I'd be curious to know more about the Stubbs, as well.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike David P: It's not that hard to take off using a butter knife and paper towel to grab it. I've found the more of them I do, the easier it gets...

My first several smokes were with the membrane on, but that's mainly because I could never get them off Now that I finally know how to do it consistently, I much prefer the membrane off.