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As far as I know we can, although I don't know anyone who has one for that purpose. About 1/2 the town has city water, the rest being on wells. No idea on the cost of such a thing, if it can be done.

We get our water from the next town over which gets it from the Westfield river. When the river, which isn't big, gets down to a certain flow they put restrictions in place. Westfield, the town we buy it from, can water 3 days a week, we're stuck with 1 day. Their water, their rules, I guess...

I would too if the town would let us water. Having an acre of lawn and no sprinkler system, trying to get it done before 9am or after 5pm, on just Mondays, doesn't cut it. My nice lawn looks like wheat now.

I've only tried reverse sear a handful of times and had more fails then successes. By the time I get to the sear the coals have built up ash and they just don't sear well. I do see the idea of adding a new set of just started coals for the sear and it sounds like it'd work, maybe I'll try it...

I buy the 3 packs, cutting 2 in half and freezing in freezer bags as I have no vac sealer. If there's a difference I can't tell, not that it sits in the freezer long.

The best I can do is try and go out very early, like 6am, so I can see my tracks in the dew on the lawn. This may not work out west where it's very dry.

Might try an egg wash, from what I see that adds color.

Did you make these in the house oven? I just tried them on the Genesis as it's too hot to use the oven. Came out okay but didn't brown on top, which I guess is to be expected. Anyone know a way to brown the tops, in the grill? I'm going to toss these in the bagle toaster before use. The inside...

1. At this point in my life I do not consider BBQ'n an expensive hobby. When I was young with kids it would have been. 2. Common sense would say it's cheaper to make your own, depending on if you add in the price of equipment. One could recoup the price of a WSM or 22" kettle and fuel in a...

My wife does baby burgers too, med/well done no less. Takes a little practice trying to get a 3-4 oz and a 6-8 oz burger, off the grill at the same time. Going to have to try a jalapeno burger.

Thanks for the info kevin.

No reason I couldn't do it that way, I've never cooked a brisket so I don't know how leftovers come out.

Seeing as how there are only 2 of us if I buy a full packer is there any reason I can't seperate the point from the flat, cut the flat into say 3 pieces ,and freeze all but 1 of them for smoking at later dates?

Outstanding. I take the JJ with us for 3 months travel in the south in the winter. I'll have to try it for rib on the road.

A set of torch tip cleaners comes in handy for things like this. https://www.homedepot.com/p/Lincoln-Electric-Oxygen-Acetylene-Torch-Tip-Cleaner-Kit-with-12-Stainless-Steel-Reamers-KH575/100341101

We only do fast food places when we have to, like traveling. If there is a Chick-fil-A where we are, that's where we would stop. It's better then the options.

I got my flavorizers from rcplanebuyer, expensive but they fit and are very heavy duty. I've not bought burners but grillparts.com or ereplacementparts.com might work. I did buy some odd parts from erepla...parts.com, no problems.

If anyone is interested I found a good explanation on the smoked meat forum, hope it's okay to post as such. "Glaze tends to be lighter, sweeter, with fewer ingredients. Think, Cola or Fruit Juice, Molasses, Rub and Apple Cider Vinegar (balance), all reduced down to a pancake syrup consistency...

Can anyone describe the difference, if there is one, between a sauce and a glaze when it comes to pork ribs?

Kind of a play on words. They should have to say Assembled in Chicago's Backyard.