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Thanks for more help. While we are on this thread--what are the actual demesions for the the various grills.That might help with the decision. I can take a piece of paper and lay it out in front of me and say"Boy,that's small or Boy tha's large enough. I prefer that to sq. in.Sort of like...

Jim, Thanks for the guidelines. Since you opted for the Baby Q --how do you like it? I looked at it first at Amazon. Had great reviews. I guess I am really asking "Does it fit your needs"? I was planning on a gasser for supplimental cooking capacity,especially when the main course is on the...

Thanks for the help. I am leaning that way-toward the Weber Q. What price would be considered a "good deal"?LOL

I am seriously thinking of a gasser after all these years of C'coal. Like the Weber Q. I am limited on space to keep it. Still like a Kettle and WSM but the quickness of gas for a few grilled veggies is tempting. Any help?

I have a set of Unicorn for S&P on the dinner table. As with most things there is good news and bad. Good news is you twist the top instead of squeezing. BUT it takes both hands to use it.I have arthritis(sp) in my wrists and hands and the squeeze action of the other mills that they have husts...

I bought the WSM because,after extensive reading here,it seemed to be a cooker/smoker that used cahrcoal but required minimum attention once adjusted. I was right. If it had turned out that I had to constantly "fiddle" with the fire/vents,I would not use it. Phil seems to enjoy that part of the...

Kevin is correct about brisket in Texas. I have only lived here since 1968 so I'm still a newby from that weird place ....Louisiana. From what i've experienced ther are two kinds of brisket (1)Tender(2)Inedible. When we gare invited to a Q we are told that" ..........can really cook a brisket"...

Phil, The other day I noticed that my local"pork monger" had pork fat(butt trimmings) in packages for $.99/lb! I have committed the same sin..no more!

Ray, I get my anchos from Penzeys? http://www.penzeys.com/cgi-bin/penzeys/p-penzeysancho.html

Allen, I do it occasionally myself. I ahve a 7 Qt. Lodge Dutch Oven that I use. I prep the butt as if i was cooking it in the oven but do it on the WSM. I leave the lid off for a while so the butt can get some smoke. I thne put the lid on and cook the roast to about 180-185. I have a small rack...

Our local gardening column in the paper said to pour it on the azaleas. The grounds are good,why not the coffee?

Trevor, We used to rent a house on the beach in Port O'Connor,TX. for 4th of July weekend for this very same reason. The fireworks were set off at the end of the fishing pier. We would invite a lot of people to sit in the yard or on the deck to watch with us and have something to eat. No formal...

Found that spares don't seem to benefit from a lower temp. I tried it both ways and liked the higher temp ones better. I don't sauce ribs on the pit,though. This IS Texas so dry ribs are a cultural thing. I put a small pitcher of warm sauce on the table for people if they want it.

Glad you want to do it again!I don't think you had enough seasoning. I got out a bag of Zatarain's(its a must have at our house) and it says that "one bag is sufficient for 4 lbs shrimp,4lbs of crawfish OR 12 doz crabs.To a large cooking container add 3QTS of water,4TBSPs of salt,i bag of Zats'...

Did aquick search.Found this. should get you started http://www.cooks.com/rec/search/0,1-0,country_style_ribs,FF.html

Coincedentally my brother and sister-in-law had a Cajun Boil for her mother yesterday. Spuds,onions,garlic(whole heads),corn,sausage,crabs and crawfish(60 lbs.) Used Zatarains for seasoning. The container holds 73 OZ and says on the label it is good for one sack(40-45lbs)of crawfish. It is...

Steve, Youse is rite. Jonh Folse's recipes are some of the best. We have fixed countless things from his recipes and they are spot-on. They all must be kitchen-tested before publishing(as opposed to some other"celebity chefs). Glad you like them.

Mike, I highly reccommend the meatloaf cook. I did one with oak last week(first time) and it turned out great.

As a 35 year shiftwork veteran(USAF,Exxon,DuPont) do you mean you are working midnight-8AM? Neevr heard the term 3rds. I worked 8 hour shifts 1/3s until around 1975 when we went on 12s 'til i hung it up in '03. Never worked straight days for more than a month in my life.

If you want to convert to a Cajun boil go to http://www.zatarain.com and find more info about seafood boils than you probably wanted to know. I am of the opinion that the price of seafood caused the invention of the Boil with other lass expensive ingredients. This is a good sauce...