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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Robert W: Give a man some BBQ, feed him for a day. Show a man how to BBQ... well, you know the rest... Bob W. </div></BLOCKQUOTE> Give a man some...

I have a small fireplace shovel that I use for just this sort of thing. I take the middle section off my cooker and with welding gloves (the kind that cover me up to the elbow) I use the shovel to scoop all of the lit K over to one side, and then fill up the remainder with more unlit K or lump...

Yeah, after you foil it, don't 'temp' it, use the Norman Bates method. Stab it all over the place. You are looking for 'tender'. How tender? This tender: It should feel like you are using the meat thermometer probe to temp a Peanut better and jelly sandwich on wonder bread with smooth peanut...

Ok, What the all the heck is going on in that sub? I got pineapple, and onion, mayo and...um...Blue Cheeese? Guac? Chimi churi? What are the ingredients? I am just curious cause it looks awesome.... And any bbq sauce? The pineapple made me double take. Never put that on a sub I have ever...

I hit them with the finishing sauce (KK's) while pulling and used Steve's #5 sauce... It was like shooting myself in the face with a shotgun full of the best food I have ever eaten!!! Fresh picked Indiana Sweet corn, and Blue Cheese summer cole slaw, and ladies and gents, it is ALL OVER! may...

That was staring at me this morning. Nummy!

Let me fix that...

After 9 months unemployed, and several months before that just lurking and shirking my BBQ duties, I am back with a brand new job as of this week! And to celebrate? Two butts on the WSM! I wake up this morning at 8 to find: Two buts, mustard and rub staring back at me. Life is good!

Bravo, sir, That is some awesome looking Q. Kudos!

DigiQII, 10 CFM fan, DONE....you will be WELL on your way....and it will be easy as pie. I LOVE mine...

I like my brisket more falling apart than most people. I believe that you should be able to pick a pice up with your fingers and gently pull and the slice (3/8 to 1/2 in thick) will come apart with little to no effort. Most people like it a bit chewyer. Not me. And as long as you have a great...

Will try both again tonight on the other bird....Thank you all.

I brined but did not allow to dry. I also didn't add fat under or ot the skin. I toweled dry fromt eh brine and threw it on the smoker. I will air dry next time. And I will try butter up under the skin. Now, do I want to add fat (butter and/or olive oi)l to below AND above the skin? or just...

Break your giant chunks down to smaler chunks and make sure your charcoal is packed in. And by packed I mean shake, push or tamp the charcoal down to get rid of air pockets.This will allow the fuel to burn slower. If have several large hunks of fuel, when they burn the space left over will just...

I have just done my second Turkey smoke. DigiQII, Hardwood lump, 350 solid on the grate to 160 on the breast. 3 to 1 Cherry to Hickory. Moist, juicy, succulent, PERFECT bird. Most flavorful and delicious bird I have ever tasted. Ever. I could have used the skin to patch a WET SUIT...

You can clean those grates? <---*SHOCKED*

Yes and Maybe....you might still need to use the handles....I had to put a coke can under my last one to arch it up so it would stay.....

Long post, but much thanks. Thank you to Kevin, Bryan and Craig for talking me into it. I thought I would write this to help clarify some points for new and old alike. I hope you all find this helpful, or at least find a point or two that might convey something useful. Sometimes things are...

Put them in the oven, set the over the clean, walk away. AFter X hours your oven AND your grates will be clean! The wife might even thank you for cleaning the oven while you were at it!

Found these from Nutrition data. Brisket Boston Butt. I really like that site, it has a lot of good features. And they user the latest and greatest National food data from the FDA...so they are usually spot on. So, for what it's worth...