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I found out only about a year ago that Rock's BBQ went out of business. In the past there was a thread over on the Egghead forum that comes up with google searches, but that URL that was linked to where a guy was talking about making DIY probes for the Stoker. Since the URL disappeared, I got...

Yep, the last piece of my turkey went into a English Muffin yesterday...and today it started to set in...leftovers are gone...:( Happy Trails, it'll be another year until a turkey gets invited for dinner at my house...LOL Ah, who knows...maybe I'll do another one before, but usually not, cause...

This recipe was horrible, I don't recommend it to anyone.

It's gone...

Guys, this is such a great change, but it's certainly not for everyone.

Looking for some advice. My problem is my Kettle...I bought it a year or two after me and my wife got married, gonna be 32 years this month. It's an original 22.5" Kettle, old style ash tray with the funky spring clips, I see they still sell that model...I've gone through 4 grills, 3 charcoal...

Haven't been around here posting in a while, but rest assured I'm still using my WSM and other Weber kettles and such... I've often wondered why we don't see more low and slow short ribs, and that if they were cooked similar to brisket the collagen should break down at 190 degrees...I did try...

Haven't been around here posting in a while, but rest assured I'm still using my WSM and other Weber kettles and such... I've often wondered why we don't see more low and slow short ribs, and that if they were cooked similar to brisket the collagen should break down at 190 degrees...I did try...

My trusty 22 1/2" Kettle is starting to fall apart, the one-touch lever is loosing one of the wings and the inside is finally weakening. I'm on my 3rd grill and 2nd coal grate, bought it when me and my wife first got married...*weep* Well, I recently am renting a small yard in Morgan Hill and...

I have searched a few times over the past month or two, thinking you guys here were the masters of 'que fuel, but haven't seen mention of ono. Nothing on naked whiz either...remember, don't leave your Weber in the rain, you'll get rusty!*wink* Knock that rust off and get with the plan...it's...

A smithy friend of mine forged this up and sent to me as a gift, a hand forged steak turner... Got rained out on Sunday evening when I was gonna try it out, but the weather folks were on our side in Cali today, so I tested it out on a tri-tip. I know my style of cooking tri-tip goes against...

It's that time of year that the yaki-tori meets the sake, and good cheer flies freely. We have an annual Sho-Gatsu party at our house, and I always do yaki-tori, it's tradition every year rain or shine. Good chance for me to get rid of the bag of Cowboy/Whole-Foods-365 Hardwood Charcoal also...

I have noticed that Stokerlog seems to blow the fan for long periods of time to get the temp to rise. It seems that when not using Stokerlog that the Stoker itself will puff in bursts. These would seem to be more effecient and/or be able to raise the heat more rapidly, wouldn't it?

I went over to Lunardi's in Los Gatos today, and was looking for something different. Saw the breast of veal, which looked interesting...my family loves ribs, and these look like veal spareribs. What would be a good rub to use on these? Would you use a beef rub? I will trim them up St. Louis...

Had a potluck for my company today for our Halloween party. Got up at 5:00am to cook some ribs, and smoked them for almost 5 hours at 250-275. One rack was spoiled and had a section in the center of the meat which was spoiled in the center. I couldn't tell if something smelled odd or not, but...

And I think your husband lost his heiny in my WSM! Yeah, first time to try The Renowned Mr. Brown, kicked it off about 1:00am last night, got some sleep, yanked it about 9:30am at 193, This is the first of my pics, will be adding to it as the ribs cook, they are in the smoker doing their thing...

I'm cooking both BBs and spares tomorrow and was planning to use BRITU rub on the spares as well as the BBs. Do you masters of the 'que use the same rub on both, or is there something else you use on spares? Pig is pig, right?

Started off with some wings... This is so easy, it's almost like cheating... (linky pic to gallery)

Folks, So many great meals cooked over the weekend, a lot of good times, and we had smiles on our faces at our house. This is without a doubt, one of the nicest pieces of meat that I have seen in quite some time, and I have to give my vote for LarryR's Wagyu tri-tip. This is such a fine...

I notice that Stokerlog does seem to detect when I open the lid, but when it does so it seem to set my pit target to an odd value. There must be some logic wrong, it did this at least 2 times, in an 8 hour burn. Maybe I'm wrong about this, but I know it reset the value to a value that I don't...