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Well need some help again it seems that there was a run on Red Limo powder and Suzy doesnt have enough to fill my order. Is there another chille powder that would be good as a substitute?

Good call Dave! I think with letting it sit for a bit then with the vasoline it should make a better fit.

Hrmmm, that gives me an idea Larry. I wonder if you could put some of that high heat silicon down. Wait till its almost dry, and then install the door, then remove door to let silicon finish drying. This might be a good idea to help fill the gaps some, so that way you could still use the door...

thanks again guys just sent Suzy an email with the Red Limo as a substitute.

Hey all aquiring the ingredients for the rub now. I was wondering how hot is this rub? I have a moderate tolerance for heat but dont want a rub that is too overpowering with heat for my less tolerant friends and family members. Also was ordering these ingredients and it seems that Suzy from...

Pre-ordered a stacker for my WSM. I look forward to using it and adding to my WSMs capacity.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul Balzotti: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Paul....made...

Thanks Kevin I will definitely try that out. Thanks again...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Me, I do not care for sugared rubs on chicken nor do I care for chicken sauced while it is still on the grill (sometimes I glaze; not often)...

Well I cooked my 2nd chicken cook last night. I was disappointed with it. Now let me tell you how I did it. I used the standard method for chicken described in the cooking section for BBQ Chicken. I followed these instructions to the letter. Now the appearance was great, moisture content was...

sounds good I will have to give this one a try...

Hey All, I am new to the forum, I have been reading allot of great posts. I basically have a few questions. I hope this is the right spot for this thread. Basically I see all of these Rubs and Sauces with all of these ingredients. What I am wondering is this. Since I am just starting out how...

This does look like a great product but other than planning cooking times on nice sunny days. What are the precautions/your plans for keeping these units dry if a sudden rain shower comes up? I know "Erik Anderson" said he manufactured a long cord to keep the control unit out of the elements...