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Chris, i really like your grill, Im waiting for parts right now, I elected the One Touch silver pieces, you think that will do about the same amount of heat?

If you don't mind me borrowing your thread, I gotta say somethin' here Im very surprised at the grate blocking the vent problem to this day, and now i'm reading all this crazy wrong packaging stuff and shortage of supports etc. (your other thread). I guess while I was waiting for the 22 I...

Nu-Temp wireless thermometer, w/ 2 (standard) Remote sensors. 2 because I wanted one for cooker temp and the other for large cuts internal temp. I actually cant find a number anywhere but here's where and what I ordered a while back this upper left hand corner, "Wireless BBQ Thermometer" hope...

one bird up, one more to go!! just ate up the abt's and awaiting heartburn to arive! cmon' Raven's, bad *** pics Larry!

Most of you know this but for those who aren't sure or are in the middle of trying to decide, the Nu-Temp setup I got is sweeeet. Finnally I feel I have a real dependable therm. I think i'll do the "antenna mod" to my maverick which gave me a lot of problems (perhaps some caused be me) and use...

well your on the right track if you ask me, except the tough part of this is that a rack of ribs cooked in a brinkmann, vs. the same rack of ribs cooked in a wsm, is that the wsm ribs are going to be totally different. My young brother had a brinkmann coal fired and electric both. The...

well they should get you a new support #1, stuff happens to us all #2 I don't have a newer model but im safely and confidently assuming that they have a similar process in making these, your wobble condition was brought up in a thread somewhere I was reading a long while back, and someone...

I made some "Apple City Apple Ribs" about 2 weeks ago out of the "Smoke and Spice" book to the exact recipie, sauce and all. Those in my opinion were not good (although they sounded unique and tasty just by reading) but now that I know what I didn't like about them, and reading this recipie...

abt's is all for me, ate a HUGE breakfast, tasted really good cause i went out last night w/ good friends and got really ...I drank a lot. Im also for the birds myself, go get em'! i'll watch w/ ya. freakin' fired Gruden! (bucs) whats this world coming too. also the hometown bronc's coach...

darn. thanks george.

finnally got around to ordering pieces to my sjp mod. was now wanting pretty badly some cast iron cooking grates for the sjp. think theres any out there that would fit or that are made for that size. Was also not sure if the grate was the same grate size as the 18 1/2" One touch silver, if...

im afraid you need some tools of some kind to make life easier. I couldn't think of anything but wal-mart is a good bet for "good enough" stuff. thats what i'de do, besides if your like me your other half will be lookin at boring stuff and you could be in the tool section.

Hey Larry, I put foil under the flat if I cant find a thick one in the store. If there under 2 inches I just lay foil under that side, I was thinking one day if I wrapped it it would cook even faster? Is this not the case and why? what do you think? thanks LW.

hey David, sounds pretty good. did you mean it turned out like pot roast or is that just how you referred to it? One of these days I might have to try high heat.

i dont have a local market like that but I read this w/ interest cause I do have a friend that raises hogs and cows. He gave me pork chops a while back and I actually prefer them about 3/4'' thick for a high heat sear on both ends and more doneness in the center. Anyway its funny how...

it didn't do to bad the boil over was more of a surprise then anything I had fun w/ this, im def. not real strong in the kitchen so a great learning experience. Thats where the time question came from, but sounds like I made the right call knowing it didn't seem done. thanks for the pics too...

pretty sweet! it helps cause I don't feel like a fruit cake thinkin the brisket gods don't want me to eat before 12 am. Thanks Larry, now you've done gone and made me want to show a pic of mine all sliced up! Later tonight ill put some on, i'll pry make it my dinner as well, why not right...

my temps are in there ...^... I pry averaged 245-250 I cook a lot of briskit and theres no reason to even go below 235, there just isn't, no matter what i read. the time is the most surprising time i've ever seen out of probably... 30 or so briskits. I just wander if this has ever happened to...

made this last night while waiting around for the darn smoke to finish. The boss went to the store so I had her pick up some cinnimon bread (cause couldn't find egg bread anywhere and to lazy for bread makin) it was the "cinnibon" brand plain jane cinnimon loaf. I figured it was densest and...

20+ hours! I finally got to bed though. Last night I didn't even care about eating it, in fact It only rested about 15 minutes uncovered, i said heck w/ it (i ussually like an hour) It got pretty tender at 192ish in center of flat section. I bought this cause i had to try out the new therm. I...