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Not for Nothin', but when I find myself in a 'grill emergency', the local grocery stores usually have the really small bags of Matchlight on the shelf. I just make sure I don't cook 'til the coals are VERY grayed over. No gas required. ...just sayin'

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by S Hoffman: Mark, That is a crazy Combo. True fully, I would not do both together. The butt I would do for 10-12 hours at 250-275 and the chicken I...

Personally, I have never had any success with any OEM thermometers. I just got tired of constant testing & calibrating. Digital only for me now. Brett

It's always been a time/temp issue for me. My regular practice though is to fill up the ring, use what I need, then close the vents when I'm done. There's always a next cook. Brett

Sounds like your refering to the Breastbone? Frankly, I put rub on them and toss them in with the other stuff or on a kettle. I keep them for me as my reward for a long and succesful cook. Mmmmm! Brett

Thanks guys. It's down to a drizzle right now and everything seems ok so far. I was truly hoping to create a work of art this weekend. Now I'll be happy if I just get everything out of the cooler and cooked. My wife tollerates my hobby so long as no food gets wasted to spoilage. Butt, Brisket...

Well.... Tonight into tomorrow was going to be my first crack at cooking all four meats for completion at KCBS turn-in times. (I want to try a comp this summer) The weather here in Brooklyn is really bad with High winds, 45+ mph, and rain. (a gust blew over my 18"OTG) The wind has died down a...

Scott, 3-2-1 is really more for Spares as the meat is tuffer and requires more effort to tenderize. I'm still getting the hang of it myself, but I can say for sure the if you want to foil BBs, you need to adjust the time frame down. I think I did 2-1-1 last time but I neglected to write it down...

In the past, I've used the food processor without a problem. That's why I thought the coffee grinder would be OK. I guess the confined space in the grinder was just too intense. I wish you guys could've seen the the grey Montreal Dust. It looked like cement. Brett

End Results ...so I got the bright idea of putting the mix (without Paprika) into a coffee grinder due to my brown sugar being a bit tough & lumpy. I also figured that since the Montreal Steak seasoning was so course, it wouldn't be an issue. WRONG. I totally over-did it and ended up with a...

Gary, Thanks. I'm glad to have a vote of confidence. Brett

I get off work at 11 tonight and I have to go home and prep 3 racks of BB. The problem is that I ran outta my regular mix. Since it will be the middle of the night and any hope for sleep revolves around speed, I was thinking: 3-4 T Montreal Steak seasoning 1 T Brown sugar 1 t dried Lemon peal...

Ya know, You could turn it into a gold just by ordering up the ash catcher ring, the ash pot, and the pot handle. If you were going to get the OTS ash pan anyway, what the heck.... ...just sayin'

I did ten chickens for a party about three weeks ago. Seeing this plate makes me want to do it again. Maybe quarters this time.....

Richard, Both Costco & Home Depot in Brooklyn sell Sell Comp K in season. Lets say its somewhere between lump and blue bag K. It burns hotter, Leaves less ash, and imparts a nicer flavour. Just a thought...

Search on Roadside Chicken. Use the marinaded version and you'll be a star with the family. Its more grilled than smoked, but hey.... Brett

This is VERY nice. How well does it work?

Me too. I sprung for the one that sits on its own dolly.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan N.: This was a post over at the BBQ Forum by Ed Roe: Posted by roeboat on December 27, 2009 at 09:35:34: In the past I've left my pit inside my...

I'm with Ron. 2009 has definitely been a leap forward in my journey. 2010 is already off to a great start with great food. Brett