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Hey Dude, I don't think you should eat any more of that stuff 'till it's been frofessionally respected ...like send me some! Dave

Hi Robb, Give me an e-mail. I think I can help you get some Oak. Dave

Hi Bryan, It's a good thing that Weber dosen't put a themometer in the cooker cause it would just put a whole in a great cooker. Use a candy therm thru the top vent or a Polder or Taylor stuck thru the meat and you will have 'no problema'. Dave

Hi and welcome to the site. Good to see more of us Canucks learning about real BBQ. I get my Polders from either a specialty cooking supply shop or a chain called 'Linens and Things' -don't know if you have them back east. Good luck and keep on Q'ing Dave

There has been a ton of discussion on therm's here and as many opinions on which is better as there are post's. I use Polder's and Taylors and they both work fine. You will notice some posts on the beginers page titled ET-73. That is a new one, I think made by Polder(?),it is getting good...

What a lot of people do in competition is use a light coating of regular table mustard before putting on the rub. It gives the rub something to stick to and it won't flavor or affect the meat. Works real good. Dave

Hi Keith and welcome to the site! It is best to cook chicken, or anything, to a desired internal temp until you get used to what the product looks and feels like when it's done. Chicken has two finish temps. White meat in the breast is cooked to about 160* and dark thigh meat to 170-175*. This...

Hi Kirk, I use sand in the stock pan and it works quite well. I fill it to a couple inches from the top and cover the sand with foil -real easy clean up! As for adding coals, it depends on what your heat is doing. If the temps are falling and not coming back up by using the vents then I add lit...

Hi Ryan, I usually cook two butts for turn in. One I cook to slicing temp around 170*-180* and the other for pulling, like you say 195*. Then I've got a choice at turn in. If all is good I'll line the outside edge of the box with lettuce, fan six slices at the back, put a pile of pulled in front...

Hi Gary, Depending on the weight of the beast's you can probably put them on at the same time. If you figure an hour and a half a pound at 230* that should get you goin'. I put the butt on top to help baste the brisket bellow. Cook them to the internal temp you want and you can always hold one...

Hi Matt, Welcome to the site, check out Chris' post for chuck roast in cooking topics on the home page. Any fattier roast's of beef can be done the same as pulled pork. The link below should help. HTH Davepulled beef

I use sand exclusively, home and competition, so I don't have to deal with refill or mess. Bruce, I know that Jim M also uses water for brisket and ribs and wondering if you've noticed any advantage. The bark I'm getting using sand is consistantly good and there's no moisture loss in the meat...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Doug D: [qb]

Hi Chris. Man this site is full of great advice! Any problem or question is answered before you can get another pop. One little warning...you might not want to wrap the ribs in foil with those juices for 2 hours or more. They will be mushy -you'll pick up a rib and leave the meat on the plate...

Hey Chris...I'm just wondering if my last post is Kosher?? I know that self serving promotion is a no-no but what about recommending a supplier? Sorry if I stepped in something...live and learn. Dave

Hi Mike, Two of the big time supporters of BBQ in the pacific north west are Rick and Kate Naug. They hosts competitions, take best new cooks to Memphis and they are all around good people who cook great too. They run Apple Creek Timber out of Edgewood, give 'em a call 253 770-9561, tell 'em...

Hi Brian, Your right about the temp rising in the cooker concept. The differnce I get is about 15-20* hotter at the dome than at the top grate. That's using a candy therm at the lid vent and a Polder or a Taylor therm at the grate. This difference will vary depending on wind, sun, vents... I...

Hi Jim, I've had great luck with my brisket and me thinks' it has to do with foiling. I cook it to 170* internal then wrap it in foil with either some apple juice or beef broth, onion, garlic reduction. I put that back on the bullet for an hour then unwrap it and let it finish to 190*. Hang on...

Thanks Ed, Now I know what my old gasser is supposed to be used for. Not that I'm likely to need it, we don't get much rain up here in the pacific north west. Welcome to the site! Dave

Here's to all of us that enjoy cookin something up on the 'bullet' and making the ones we love happy. Dave