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Additional coffee grinder information; I forget where I saw this recently. I think maybe Alton Brown. After you use your coffee grinder to pulvarize spices for a rub or whatever, if you then run it with bread in it, it supposedly gets rid of the spice flavors and you can use it for coffee again...

When I lit the Wicked Good, I would just use a chimney, but put about 5 Kingsford briquettes in the bottom before the lump. Plain newspaper frequently didn't have enough "umpf" to get the dense Wicked going, but having the Kingsford there extended the heat exposure time to get them going.

From the KC fare, by far the best delivered that I know of is Fiorella's Jack stack: http://www.jackstackbbq.com Their beans are some of the best I've ever had. Another would be Zarda, but not as good in my opionion: http://www.zarda.com

I avoid Mesquite, especially on ribs. It is fine in moderation, but so strong it is easy to "over smoke" in my opinion with the mesquite, especially on a thin meat like ribs. I am a fan of a fruit mixed with a little hickory as well. Apple or cherry usually. There was a peach tree on my dad's...

Another cheap short-cut if you don't have any left-over meat around (it doesn't stick around too long in my house) and you want to whip up a pot of chili with some smokey flavor is to use a couple of Chipotle in Adobo sauce chilis. These are smoked jalapeno's (chipotle) in a smokey sauce. They...

KC, St. Louis and Baby Backs are all just different amounts of trimming. Alton Brown did a real good description of the differences in an episode (I think the one that he "barbequed" ribs in the oven ).

How much did it end up going for? I missed the end. Did any board members get it? k

I'd guess it was the wind robbing your temps. Did you have a wind screen set up? k

Sort of off topic, sort of on topic: My WSM lives on my back patio, right up against the house. I'm in a new housing development where they stripped the few trees out before they put in the houses, so needless to say, when it's a windy day, it's a real windy day. I've had problems with the...

If I remember right, the amount of heat in a given pepper has a lot to do with the amount of sun and heat as the pepper was growing...more sun-->hotter pepper. k

When I have gril-level temps around 220 I don't go through much water either, the higher my temps go, the more water I need to add. (i.e. higher temps=more water evaporation/boil)

I got it from http://www.wickedgoodcharcoal.com It was several months ago, I'm not sure on the exact price, but I think it worked out to be around $60 including shipping for 5 bags. So, I think it was $35 for the 5 bags (11# each) plus $25 shipping. Like I said, pretty pricey for almost all...

I got a case of Wicked Good Lump a few months ago. I had no problems maintaining temps for a 22 hour cook, I even had unburned lumps at the bottom of my ring the next day when I cleaned my WSM. Less ash problems too. For most cooks though, I still use Kingsford due to price. I wouldn't mind...

I got the Tilia Foodsaver 800 around 6 months ago. I consider it money very well spent. I'm cheap too, but I don't worry about the bags. They seem expensive, but as Doug said, they really do prevent freezer burn. It's great when the local stores run their occasional meat sales, you can stock...

Put the gloves on and then wash your hands as you normally would (soap and water). This will effectively "wash" the powder on the outside of the gloves away. Perfectly fine for contact with food, and much cleaner as it covers all your hand's creases, nails and wrinkles where bugs love to hide...

I think it would be great when used in the buckboard bacon. Maple-smoked bacon just sounds like breakfast to me. k

I've had bad luck trying to freeze tomato-based sauces and salsa's. They seem to separate out into water and "other stuff" when thawed.

Sometimes I will further trim the trimmings into strips or chunks for future stir-fry and throw them in the freezer to be used on one of those "what are we going to have for dinner tonight" nights. konevik

As T-Hoss said, Jack Stack is one of the better BBQ places in KC. You can get their food online at http://www.jackstackbbq.com Another KC BBQ restaurant you can order online is Zarda BBQ. Their beans are good, but I'm not a big fan of their sauces. http://www.zarda.com I think at both places...

Those look tasty already...and hot! konevik