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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Legends of Texas Barbeque, and Peace, Love and Barbeque. </div></BLOCKQUOTE> To that I would add "Smokestack Lightining" along the same vein as the above two, and a very...

What a great series it turned out to be. Much better, even though the pistons won, than last years piston/lakers series. The reason the pistons couldn't hit a shot last night was probably not he spurs defense, but rather, all the Q' they ate in San Antonio.

The Showboat is still going strong. Lowell is growing like crazy. We even have a Meijer now!

Two Scotts from Michigan? Gotta like that. Welcome aboard. What part are you from?

Maybe try wrapping them in a couple of layers of foil instead of one - unless you already do that. That's I think I'll do next along with making sure the foil is very tight.

I did two b/c chickens today and used some orange pellets. Put them in foil, next to the burner in my gasser. Man, they smoked like crazy for the first fifteen minutes, then there was nothing. I'm guessing my flame might have been too hot for them.

Isn't it just incredible how the days fly by. It didn't really hit me how quickly life moves until I got into my forties. Now, I just turn around and shake my head and "wonder sometimes where they've gone"

Hey Kevin, if you ever have to take your rig to Australia to drop off some wood to the guys over there, I wouldn't mind hopping a ride.

Wouldn't foiling something like a brisket for too long of a time while in the smoker in fact make it a "roast" (as Kirk claims)? I'm going to do a brisket in two weeks (promised some smoked fish to some people for this week's smoke) and I think I'll foil it toward the end (per Mordechai)and...

I just read recently, it might be in Mike Wells, "Peace, Love, and Barbeque" that Kirk thought that foiling something was making it a "nothing but a roast", but, either Kirk or Wells, recommends wrapping p/b or brisket in plastic wrap. Is there a difference? It seems that its the reabsorbtion of...

As much as I like my wsm, if I was to ever consider seriously upgrading, then I would probably go with a more professional smoker. Though, I don't think that I would go electric unless I was looking to go into business, and even then, I doubt I would.

Well Art, they sure as hell got me to buy some. At least it was only nine dollars, and it was to a local business. Sure regret not posting a thread here before buying some. Doug, I wouldn't doubt that your right about them trying to do a little embellishment. Maybe I won't try to talk the wife...

I wouldn't mind ordering some of their bulk boxed woods. Don't think I can talk the wife into that just yet, but I think I'm going to try. The black cherry and golden birch look interesting.

Great minds must think a like. Up here in the hills of Lowell, my neighborhood has a big yard sale every memorial day weekend. I had thought that next year I would sell some Q' while my wife ran the garage sale. Thousands of people stroll through the neighborhood and I could make a little...

Thanks Doug, my local ace hardware is on the smallish side. They carry a few bbq basics and thats about it. I think I'm going to do it both ways: salmon on the wsm and salmon on cedar plank with the gasser. See how both turn out.

Bob, I hear you. I've got a 9 yr old son, who, now that school is out, is going to be helping me. I can't wait. We are going to be doing an overnight brisket this wed.. Should be a great time.

Thanks for the great advice. I just wish I had checked here before I before I went and spent 9 bucks on a four foot piece of cedar. Think I'd better hide that one from the wife. Ps. I'm glad the forum's got a lot of members from the PNW. Helps a lot with fish questions.

Mills talks about the Big Apple BBQ Block Party in "Peace, Love, and Barbecue", but his words don't do it justice. Great pics.

Has anybody done salmon or other fish using cedar planks on the wsm? If so, how did they turn out. Do the planks offer any taste difference?

I'm looking forward to reading the rest of his articles over the rest of the summer. Thanks for posting this mike.