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The big one. Excellent condition, top hinge mod, stainless steel door mod, casters on legs mod. New cover. $325, less than half price including all the improvements. North suburbs of Detroit, Mi. o3_48201@yahoo.com

I've seen a number of sellers of 16 mesh black pepper, any suggestions for fresh? Alternatively, how do I make my own? Thanks Don

A local (great) BBQ place was just reviewed in our local weekly The Metro Times (Shark’s BBQ, 4845 Rochester Rd., Troy, MI) - his pulled pork and brisket are BY FAR the best in town - he said that one secret is that he smokes for 6 hours, pulls them off, puts in fridge overnight and then back in...

Used about 3-4 times, I upgraded to a WiFi system. Works well, PID controller, WSM fan adapter and A/C power adapter so you don't have to use batteries. Paid $110, make me an offer!

Sharks BBQ 4845 Rochester Rd Troy, MI 48085 https://www.sharksbbq.com/ On Rochester Rd south of Long Lake. Drove by and saw 2 very large smokers in front going strong. Owner has been a chef at a number of well known restaurants. Brisket is one of the most tender and juicy I’ve ever had. Ribs...

Found out that fridge door was open a smidge I assume for the 3 days I had put the bacon into cure (I forgot to turn on day 2). Using one sweet and one savory recipe in Carcuterie. Laser temp showed surface about 42 degrees. Question is whether to toss or continue. I see recipes for curing meats...

Used a few times, works well. I upgraded to WiFi model. $60 + shipping (US only) OBO.

Went to Costco and scored a USDA Prime packer...I'd seen other prime meats there but never brisket before...at $3.79/lb I thought it was a steal. Rubbed with S&P plus a bit of chilies, garlic/onion powder, cumin. Did an overnight smoke, mostly 250-275, wrapped in butcher paper at 170...

I have one of the old style Performers with the stainless steel table that I got about 7 years ago off of CC ($70 score!). The ash sweepers are shot and needed replacing. I ordered the part from Weber only to find that the bottoms are not for the old Performer as they do not protrude far...

I've been watching repeats of Molto Mario, and often he uses All-Clad, which I own but like others I hate the handles. Occasionally he uses pans with a lovely curved handle (bronze or cast iron handle?). Anyone know what brand these are? Sometimes they look copper - Falk?

It has been a few weeks since I've smoked, got a taste for meatloaf, especially after watching an episode of DDD on FN showing bacon wrapped meatloaf....came out quite good... [/IMG]

A neighbor's tree came down and I picked up a large branch about 6 inches in diameter, 7 ft. long. I don't know what type of maple it is (large tree)...are all species good to use?

I've got about 2 cups of drippings from a 14 lb packer...defatted, wonderful aroma and taste...but what to do with it? I added to #5, put some in each vac bag but still have leftovers...seems a waste to toss. Freeze and use for gravy? Soup? Ideas please.

Heading there in a couple of weeks to visit my daughter who is in grad school there....any good places I should visit???

It had been some time since I did an overnight cook....as well as my supply of PP was dwindling. Used this rub on a couple of 8lbers. I'd forgotton just how easy these are...full ring of lump, apple and hickory after 90 minutes temp stable at 240ish....11 hours later wonderful pulled pork.

Saw these a few days ago...anyone try them? I've never heard of cooking a pork brisket.

Some years ago I had a salt crusted small chicken in Scotland....I wonder would this work on the WSM? Would the smoke flavor get through the salt crust?

I am fed up with my cover, it is such a PITA to put on and off and is cracking badly on the bottom. What is the best alternative that will slide on and off easily, yet stay on in a storm? Options to me seem to be the cover for the 22.5" WSM, or one for a regular kettle. Any ideas?

Saw this on the NY Times web site - The Minimalist. It is excellent on pork and chicken as well as fish. Fast become a favorite in the house. Section 1/2 grapefruit, orange, lemon and lime, add salt and chopped cilantro and habanero (careful here - use gloves).

Sometime ago I saw a link posted on this board for a recipe called "The Chicken", basically involved dipping cooked chicken in a hot sauce and covering for 30 minutes or so...really good, but I had a computer meltdown and lost the link...maybe from a primo or BGE web site?