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Wow Troy, that is a very generous offer. I have a question about this. Do you have an email address I can contact you by?

I did butts and baby back ribs on the 22.5" at 250 - 275 degrees F, brisket on the 18.5" at 350 degrees F, and thighs on the 22.5" OTG at 350 degrees F(you could use your mini instead).

It depends on the temperature you keep your refrigerator at and where you put them in your refrigerator. I'd cut them out of the cryovac, individually wrap them in plastic wrap as air tight as possible, and put them on the top shelf three days before I needed them.

The number one thing you can do to ensure against dry meat in poultry is not overcook it. Breast meat is much moister and safe at an internal temperature of 150 - 160 degrees F. Leg meat is better at 160 - 170 degrees F. Also, do not stuff your poultry. You will have to cook your bird...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Charles Howse: 1st the cheese grits recipe calls for 1 cup Grits (not instant), so I got Regular Grits. Not Instant, not Microwave, not Quick, but "Jim...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Marc: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I always leave the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Posts: 2687 | Location: Buffalo, NY | Registered: July 05, 2008 </div></BLOCKQUOTE> Josh, I have a Thermoworks TW362B probe thermometer and I really like it. I've bought...

That idea will definitely work. How do you plan on mounting it to the bottom vent so it doesn't get too hot and melt? You could simply mount it to a metal pipe six to eight inches long and about three inches in diameter. You could even fashion one out of heavy duty aluminum foil as it won't...

Wow, everything looks great John! The food and your outdoor area! Your picture of your macaroni salad now has me craving some. Do you mind sharing the recipe?

I use heavy duty foil I buy from Costco. It's wide enough to cover the 22.5" water pan using only one sheet.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by James Harvey: Well that's a bigger packer than I get in my neck of the country but I usually fold the thinner flat side under tight and foil it. It will...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by craig castille: I lay it over the handles and use a foil heat shield below the exposed areas. </div></BLOCKQUOTE> So, do you tuck the smaller, tapered...

So I smoked my first whole packer last night. It was 16.84 pounds. It was waaaaay longer than the flats I've smoked before. I'm competing next weekend in my first competition and I wanted to practice with a whole packer instead of a flat before the competition since that's what I want to...

I just finished a high heat whole packer brisket last night and it was the best one I've ever cooked . . . it was also the only one I've ever cooked. I've only smoked flats before, never a whole packer. This one turned out exactly like I wanted it to. If the brisket next weekend at my first...

Check out http://camelcamelcamel.com/ and http://www.pricetrace.com/. These are websites where you can put in the ASIN or Amazon URL of any product Amazon sells and it will tell you the Amazon.com price history of that product up to a year ago. It will show you the highest price it was sold...

All coal recommendations assume you have a 12" regular (not deep) Dutch oven. Bacon pancakes: Cut bacon into small pieces and cook over 18 coals until crispy. Remove from Dutch oven and set aside. Pour off all fat. Pour pancake batter into Dutch oven (remove 2 - 4 coals if the oven's too...

I'm sorry, it's really late. I'll reply with all the details tomorrow - I promise.

Does any of this sound good to you? Sausage and gravy over biscuits or toast Bacon pancakes Braised barbecue chicken thighs Chili with cornbread topping (similar to a beef tamale pie) Potatoes and onions Pot roast with carrots, onions, and potatoes Pizza Beef and cheese quesadillas

Will you be able to practice before this weekend?

Will you be using campfire coals or charcoal briquettes? Is there a theme? How many things are you wanting/expected to cook? Are you planning on doing a savory or sweet dish? How "from scratch" or not do you want it?