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I have tried it, many, many moons ago, I was with this exotic dancer (stripper actually) one night, but that's a story all to it's own but I also now don't feel so bad about doing Pickleback .. in beer even .. :eek:

if you have the room, toss it on with the brisket, they have a lot of fat and can take it so why not, just probe it when you do the brisket, when it feels right pull it off then when you do the other points for ends, chop it up and mix it in,

Yep, I only use maybe 20 briquettes and the cubes do a great job getting it going and pretty fast to.

I've wrapped and toweled flats and had them still almost to hot to handle 4 hrs later, but allow them to sit only long enough for the temp to start dropping so they don't continue to cook then foil and towel and into a cooler as for the burnt ends, myself, I'd cube and sauce them and back onto...

You should always foil over and under the sand, if you allow the drippings to just drip into the sand it'll turn into a hard clump that has been known to be a real problem getting out I've also read where play sand is best to use because it's washed and cleaner than other sand because after all...

I've done this on several occasions and I know it goes against the grain of what most here believe but I'll soak 6-7 briquettes with fluid no more, place them in the bottom of the chimney and I'll use 2 starter cubes that I place on top of an old tuna can under the chimney which is sitting on a...

wouldn't mind checking it out http://www.bovinoche.com/

Daryl ... I have a Traeger 075 I purchased at Costco just about 2 years ago, my wife wanted it now I'm trying to find someone to buy it. You can get a blanket for them to help with the heat retention but here is some down sides to a pellet pooper like Traeger, they need an electrical source of...

I use to play fairly often years back, I felt I could hold my own with the majority of the people I played against with a few exceptions and the one that kicked my butt the most was only about 14 yrs old, he could take me out in 3 or 4 moves, by the time I got his tricks down, everybody knew...

JRAiona - I'm pretty sure I'm the only one that does, here's a pic or 2. This is the disk before it's foiled over. In this one you can see it under the grate. The disk is between 17"- 18" in diameter and is used primarily as a baffle. I know I could just foil the bowl but this way...

that's why I use the steel disk Jim, they don't brake, ever.

I don't know how many of you are fans of The Barbecue Bible site but I saw this on there the other day and just had to share. http://barbecuebible.com/board/viewtopic.php?f=2&t=26299

Considering heat rises I put my lit on top so it takes longer to burn down, if the lit is on the bottom and the heat rises up through the fuel it will burn faster, to prove this point, light a match, if your turn it so the lit part is down it makes it's way up the stick faster than if the lit...

Keith - the temps usually don't hold rock solid, expect fluctuation that can be from a few degrees to say 10-15 degrees one way or the other, only become concerned if the temps continue to rise or drop at a steady rate over about a 30 minute span, dropping temps after a few hours could be ash...

Thanks Phil, I did get the one at Costco Saturday, $64 out the door, you get a roll of bag material, a few zip lock bags and a few pre cut bags plus the hand held unit for the zip lock bags and containers, they also had a box with 1 8"x11' roll, 4 10"x16' rolls and about 30 some pre cut bags of...

I've been knocking around the idea of getting a vacuum sealer for some time now, the other day I was in Costco and they have a Foodsaver FM2100 on mark down from $79.99 to $59.99 , comes with a 10 ft X 11.5 roll of bags, a small assortment of pre cut bags and a tube attachment so my question is...

Brian, when you foil the saucer don't push it all the way to the bottom, leave a little gap between the saucer and the foil,

Like a couple of others here like the modified high heat method, about 275* until internal hits about 165-170 then place it in a disposable pan with about a cup of beef stock then foil over the pan until IT hits 195 and start probing for tender. A 15 lb packer takes about 8 hrs and another hour...

I also moved here from Ohio, born and raised for the better part in Canton, moved down here in 77 and I've made the trip in as little as 7 1/2 hrs stopping only for gas on the average about 9hrs and thats going just outside of Cleveland. But I can understand your desire to move to Washington...

NeilH .. I hope you have a HIGH tolerance for heat, I work with a guy who has eaten every pepper we've ever given him including ghost peppers and I even made a 7 pepper sauce which included ghost peppers, not much of a reaction, then one of my co-workers who grew a couple reaper plants brought...