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This does look pretty nice, but for $250.00 you can buy an Edgepro for quite a bit less and from what I am hearing that is a superior product.

Well because of the cost difference and the large number of good reviews I read about it, I bought the Spyderco Sharpmaker. I am supposed to have it tomorrow and I have some knives that are in need of a good edge! I am still curious what everyone thinks of these 3 (and maybe others).

I am sure there are other threads on this. I did a search and read through a few, but really didn't get the answers I was looking for. I am probably too late in posting this since I already bought one of these, but I will do it anyway. I have done some pretty extensive research on the internet...

The only time I use a rib rack is when I need the extra room. You can easily fit 3 racks of spares (or BB) flat on each rack in your 22" WSM. I have added a middle rack in both of my 22's so I can smoke 9 racks flat. If you take an additional rack and turn it upside down on the top rack (the...

The flats are sliced a frozen now. I wonder if they could become more tender when they are warmed up? I will tell them to put some liquid (apple juice, broth, etc...) in the pan and foil it tight. Maybe they will braise a little and become more tender? Any thoughts on this?

I have yet to try burnt ends. I have been wanting to. I need to come up with a method for it. I have a point in the freezer right now.

I have been very happy with my brisket results in the past, however the last few I have done have been a bit dry and tough. I did 2 6# flats over the weekend. I usually do packers, but most of the people I cook for want sliced brisket so the flats get frozen and rarely used. I figured I would be...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jay Rogers: Does it have the 8+5 bars? Since it's all found money, why bother upgrading? Sell it for $75-$100 and point them to the replacement parts...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jay Rogers: The replacement grates will run you $50 (for PCI) and the bars near $70. Absolute best case is $150, so you likely won't get enough to make...

I just picked up a Weber Genesis Silver B from Craigslist. I have not looked for a date code yet but I know by the thermometer location that it is 2000-2003. It is in great shape (8.5 of 10). I am replacing the grates and flavorizor bars. It came with a half full tank and a cover. Can anyone...

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

Mark, Thanks for your comments and tips! I think the brisket pictures were taken before we glazed it. I did make a glaze (got the recipe on here) and it did make everything look shiny. As for the pork... What do you mean by organization? I thought with the sliced in the middle and the pulled...

Mark, Thanks for the comments. The brisket was a little dry but not as bad as it looks. I am not sure why it dried out like that. It was running all over the cutting board when I was slicing it and then it was dry. It rested plenty long enough. I agree on the chicken skin. I am having trouble...

Thanks!

FYI, no garnish was allowed.

There are links there now. I can't figure out how to get the photos on here.

Ok, I just changed them to public. I wonder if I have to re-post them now.

Ok, what did I do wrong? My pictures aren't showing up. Anyone know how to fix this?

Could those of you with some experience let me know what you think of my turn in boxes from last weekend? https://picasaweb.google.com/l...63MQ?feat=directlink https://picasaweb.google.com/l...Q_qg?feat=directlink https://picasaweb.google.com/l...Cl2A?feat=directlink...

I have made ABTs a few times but didn't keep a cook log. It has been a while and I don't remember how long they take. I was thinking about an hour at 250, but I am not sure. How long to you cook yours and at what temp.