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I haven't seen any RO, however BBQ Galore over here in Columbia has a pretty wide selection. They have Green Egg Lump which is pretty decent.

I've gone back and forth debating whether or not I want to buy one. Right now, I have a Brinkman Smoke King and I like it a lot. The only problem is the constant tending to it since it is a thinner gauge of metal and so it doesn't always hold the heat the way I'd like. Of those of you who...

I love BB's, but my biggest challenge is being patient enough on the Spares, so I have to say Spares are my favorite because when I get them right, it's a thing of beauty. I normally cook at about 230 to 250 for about 6.5 hours. Sometimes I will foil at about the 4 hour point for only about 50...

Did spares with Peach wood. Subtle, pink tint but not really a ring. I always get a pronounced ring with cherry and hickory.

Thanks guys. I'll be smoking some next weekend.

I don't ever hear these puppies mentioned that much on the forums. I used to have them all the time in St. Louis. Does anyone know what cut of meat they are and how to cook them?

I've been totally focused on my BB's all year long and I have those babies perfected I feel. However, yesterday was the first time I cooked Spares this year. They have been my nemesis. Last year I had only one "dynamite" spare cookout and the rest we're restaurant quality, but not up to my...

Rick, here's a suggestion: Invite your neighbor over and fix him a beer can chicken or another recipe you're willing to give up and see if he will come off of that info for you. If he doesn't, after eating your delectable dish, how good of a neighbor can he be? Work it bro!

Have you tried this recipe yet? Looks prettty good! I thought that was interesting that it has a full cup of chili powder in the rub, wow!

Oh man I've got a sweet tooth now! I actually know that team from Smoki O's in St. Louis. I used to head downtown for that stuff all the time when I lived in St. Louis. Good stuff, although I think my ribs are better . I was so tempted to go to this event, but the family and I decided to...

Hey Suzan, I'm a little north of you in Columbia, MD. I've got the BB's in right now as well, but as you can no doubt see, it is a total gully washer outside. I wouldn't be surprised if my smoker floated down the ravine behind my house.

Are they still honoring the vouchers from 2004?

That's quite alright. Thanks!

Yeah, I think I will.

Another thumbs up for Head Country (hot or mild).

Does anyone else have problems with those little cheap digital therms that you snake the little wire thru the pit? They usually have a timer, temp of pit and your ideal temp on the display. That little metal wire keeps burning up on me rendering the thermometer useless. I haven't broken down...

I want to say 10 lbs. I have three bags of the stuff at home but I can't remember exactly. If you're putting your average amount of chunks on your fire, one bag will probably last for probably three cooks.

If you have any friends in St. Louis, you could get someone to overnight some Super Smokers Apple wood up to you. I think they have chunks, but I can't remember. I've been in Maryland now for the past two years.

The Bush Beans recipe is quite good, but my wife simply adds brown sugar, bacon and some of my own bbq sauce to the beans and then puts them on the smoker about 45 minutes before I pull the ribs. Those beans turn out simply awesome.

I got my Star Wars III fix this past weekend (twice) so now it's time for me to focus on my Que. I figure that I better hit the stores pretty quickly before everyone scarfs up all the meat and supplies on this holiday weekend. I'm cooking BB's, spares and possibly a couple of BC chickens along...