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I hope someone can help here. I'm at 8000 feet in the rockie mountains. I hooked my Q up to propane on are trailer. After 15 minutes it barely hit 400. Is that normal at this elevation or does elevation have anything to do with it? At home at 1000 feet it hits 500 or more easily in 10...

Wonder if one can, with the conversion package, (hoses, etc. not mods on the unit itself) hook up the Q 120 to natural gas? Anybody know? Larry

Been following the thread below, but my answer hasn't come up yet. I'm thinking 8 butts for 50+ adults after a lot of beer and golf. It's a huge birthday party. (for me!) Anyway, how about 4 butts per cooker. I have two cookers- 4 on each one. No problem there, right???

I'm looking for a recipe for shredded beef tacos. What beef to cook and what sauces to put on it. Any suggestions?

I'm cooking some baby backs on Thursday using the BRITU method. I plan on eating them on Saturday. Any suggestions how long to cook on Thursday and finish on Sat. or just warm them up on Sat. or what? I want these to be the best and not taste like left overs and an after thought. ... Thanks...

Bought a quarter of a cow the other day. One of the pieces is labeled O-Roast. It's a large piece of beef with one large bone in the middle. Can someone please tell me the best way to Q this baby? Either Kettle or Bullet? Thanks, Larry

Having a group over this weekend. Will be having Tri-Tip sandwiches. Can someone recommend the portion sizes for each sandwich? Thanks!!!

I've got 21/2 lbs. of beef skirt marinading in the refer. I want to cook it slow and when it's done sear it a bit for a crispy texture. Can someone give me an idea on how long the initial cook would take? Also, what internal temp. would you recommend? This will be served as fajitas on...

I have 3 racks of spares that I put in the refrig. last night covered with spice and cherry yogurt marinade. Just found out that I won't be Qing today. Will it hurt anything to let them sit until tomorrow? Thanks! Larry

A little confused about the internal temp. of a chuck roast. Should I cook it as a butt with temp. at around 190? And, should I baste often for moisture? Thanks, Larry

I want to bottle a bbq sauce for family and friends but don't have a clue on how to do it. I'm sure there is more to it than putting it into a bottle and screwing a cap on. Can anyone help? I pocked around on Google awhile but came up with nothing.

Picked up 41/2 lbs. of Pork Shoulder Country Strip F/P at Stater Bros. the other day. It was on sale for .99 / lb. That's great but I'm not sure how to cook it. Can you help??? Thanks, Larry Oh, and any ideas on what the F/P stands for?

Making a batch of Teddy Bears Buffalo Turds for people at work Friday. Will make them Thursday night and serve them around 9ish on Friday. What's the best way to re-heat them? Microwave or we do have a small oven contraption? Thanks, Larry

I want to purchase a good knife for cutting meat. Can any of you suggest a good all around knife that you think would work the best? Thanks, Larry

Having a large group over for Christmas dinner and like lots of you, I'm doing a ham. Will you share with us the best ham to get and cook? Larry

If I use the salmon cooking instructions on the site, will I necessairly have to refrigerate the salmon afterward? Or do I need to use some kind of curing agent? What kind of process do I use for the "smoked salmon" that you can buy at Trader Joe's for instance? Larry

I have a 15 lb. Pork Butt. 2 hours per pound. That puts the cooking time at 30 hours!!! Should I slice it in half? If so how; any way special there? That would leave me two 7 lbs. Butts. 14 hours? As always, Thanks, Larry

Am I getting the probe too close to the fire or what? I left the probe on my polder in the meat on during two cooks and both Polders no longer register the temp. I thought they were made to do that. Can you buy just the probes? Where can I get one??? I think the actual unit itself is OK...

Picked up some Magogany in Bishop CA last week where they have a great smoked meat store. Anybody ever use it??? Larry

I did my first overnighter on a 7.5 lb. Pork Butt last night. Began at 9pm. and when the temp. was stabalized at around 240, went to bed. At 3:34 am. the temp was 225 so I opened the vents a bit and back to bed. At 5:30 a.m. the temp. was 230. Since it was a 7.5 pounder, I thought I'd have...