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(a) Propane Turkey burner. (b) Propane weed burner (c) paper towels and vegetable oil

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I've done 5 flats since I got my WSM in July. T </div></BLOCKQUOTE> You're a brave man... flats are much harder to get right than packers. One of the few flats that I've...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">If they do not have any, check BJ's or Sams. All their briskets are untrimmed and Choice Grade. </div></BLOCKQUOTE> Not necessarily - still look at the label. We have two...

Erik, they do turn out sweet, but the heat balances the sweet. Leave out the brown sugar if you like until you see if they suit you - you can always add it in after the rest is mixed up. The sweet hits you first, then the heat. Not sure if you have Head Country products out there, but the...

Not sayin' that my Hog Apple Beans are the best in the world by any means, but lots o' folks seem to like 'em, including several restaurants that are serving them now. I keep finding it copied onto other sites on the web... -Keri C

If you're wrapping in foil as opposed to vaccing, I wouldn't put the foiled warm ribs directly into the freezer or fridge - I would load a few big ziplocks with ice cubes and lay on either side of the wrapped slabs for a bit to get a quick initial chill going. Warm meat in a fridge or freezer...

I let them cool somewhat on racks on the counter, then vacuum seal them in ones or twos with doubled HD foil folded along the sharp bony edge so that I won't get holes poked in the bag material. I then toss these packages into an ice-water slurry to chill quickly, then refrigerate or freeze...

When I grab a tablespoon from the silverware drawer to make cornsticks, it isn't a regulation measuring tablespoon. It's a large stainless soup spoon, I suppose you'd call it. When I scoop the thick batter up, it's at least 2 and maybe close to 3 regulation Tbs' worth of batter. When I use my...

Isn't that a wonderful recipe? We've had the same responses from friends to whom we've served Cardog's salmon recipe. DH Robert will only rarely order salmon in a restaurant anymore because of this recipe. It's a spoiler!

Thanks, folks! I had picked up six bags originally. Twenty more came home with us today. The count for the south Tulsa store on 71st was accurate. They showed thirty-something on the list, we bought 20, and left exactly 13 for whomever else in the area wants them. Price here is $2.99...

Lisa, the Maverick that would be best is their Model ET-73. I've had two ever since they first came out, and other than frying and replacing a few probes, they've been great. The Nu-Temp therms are actually my favorites. Three individual thermometer/transmitters all feed to one receiver...

I use the narrower bag material for 1 lb packages of pork and for slabs of ribs. I use the larger size for packing whole butts, briskets, and multiple slabs. Keri C

As has mine.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> thought they were done for when the chicken was still aflame as I pulled it off the grate and sat in on the plate </div></BLOCKQUOTE> ROFLMAO - I have the best picture of...

She'll do well - let 'er rip! Keri C

I talked to a Mr Krause at the Original Charcoal Company a couple of days ago since at least two of the three HDs here in Tulsa have told me that their shipments of Original Rancher were one-time shots. He verified that - the main HD buyer was not planning to restock, as Kingsford evidently has...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">"you can't buy BBQ this good." </div></BLOCKQUOTE> Ah, yes... is it not music to your ears? Congrats on a successful cook! (As if we expected any different...) Keri C

If you have a vacuum sealer, pull the butt, seal it in 1-lb packages, press it down so that it makes very thin packages, and throw the sealed packages in an ice and water slurry for a while. This will chill them quickly. When Mom wants some BBQ, she can grab a 1-lb package, toss the unopened...

David, do you have a vaccuum sealer, by any chance? If not, your approach sounds good to me. You might keep quantities small in the bags to help in chilling. If you will put your ziplock bag in a pot of water in the sink as you fill it, the force of the water on the sides of the bag will...

I have one of the earliest gurus. I did the testing routine, and it hasn't been out of the box since. Nothing against it by any means, I just don't need it. WSM cooks at home are typically on a covered back porch that is protected from the west and north, so wind doesn't usually cause much of...