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Ever since Nu-Temp went out of business and cant find my wireless BBQ thermometer, Ive been looking for a replacement. (I think way back when I/a few of us arraigned a discount for all of us) After all of your comments on the Maverick I never took the plunge. So, today I finally called up...

Folks, if youre around the CT Fairfield area this Sunday, please stop by! This will be my Fourth Competition!!! ""Its unique that its a 100% kosher event, the organizers provide the smokers ( all Weber of course, 2 one touch silver 22.5 per team) and the meat most if not all ingredients...

I will be flying in to Kansas tomorrow morning for this competition. Never thought I would be doing this!! One thing maybe to compete in a local comp, but now, flying in for one!! Gotta give major thanks to Chris for all of his support and of course to all of you over the years. Without all of...

I want to make it good, real good…but I just keep pushing it off.. Well, Hi again everyone, Mordechai here. Allow me to reintroduce myself briefly…I started smoking back in 2004 thanks to Chris and all the folks on this site. Smoked hard until 2007 when I got divorced. I checked the site every...

Bad Byrons Butt Rub from http://www.buttrub.com has anyone tried this rub..ive seen them on so many comps on tv that id figure id give it a shot.. has anyone used this...and how do you like it and how does it compare with the #2 rub from texasbbqrub.com thanks Mords

Well, as some of you already know i met this guy who has a Klose smoker. (i know its not a bullet but ill share some pics and info with you) Interesting enough he got into smoking when his wife bought him "Smoke and Spice". It sounded good so he got himself a Klose. Neways, I went up sunday...

I bought two second cut briskets today. Im planning on smoking them sunday for a sunday night din din..... Question is is there anyway to make them softer now, such as age-ing them. I know you can age other cuts of meats does it work with brisket and how is it done (kruger) Ya, i dont know...

Hey there folks.. well i did it.. my first smoke of the season...with a few hitches of course...i had to call my butcher in LA to find out what they might call a chuck roll here in NY.. well something like a neck roll or neck chuck. i got one.. i had him cut it to just 15 pounds.. having about...

Along with my other meat i brought in papers showing the butcher what cut of meat i wanted.. He knew exactly what i was refering too and remembered me from the summer when i asked him about it then. he says not , actually no one ever asks for it.. neways It is a 22 pound complete chuck roll...

Okay so im a month late. But im back in LA now were its 80 as apposed to 8 and im ready for some cooking...so pops asked for some nice meat for fri night din din and i picked up a 22 pound Prime rib. Yes, you heard me 22 pounds...its an entire rib. All 12 ribs i believe are there.. i had him cut...

Okay, so the wife says she wants to make a smoked turkey salad this weekend...How apropoe..(however you spell it) cuz its the recipe of the week.. so i told my boys at the butcher to give me a bone-in-turkey breast....they put it in my cart (without me looking) and went along doing shopping...

somehow they just dont get old... Neways.. i went to butcher today (without meat map) and he had no idea what i was talking about.. he told me to bring in the meat chart and hell find it for me.....i like him... neways so i got these.. def the biggest yet.... neways. .it was untrimmed so i had...

Hey there folks, long time no talk.....well, i got my replacement middle section and bottom from weber cuz of the outofround prob....so i figure id give it a run to make sure there are no leaks so my parents can have fun with it...so i told pops i was just going to light it up and see how it...

You wont believe it...i got my bro to bring home his digi cam.. i charged the lil sucker..... so i had 8 racks of beef flanken style ribs (26 pounds) layed out on my counter...rubin them up.. showing them off to 6 of my cuzins, who i am also cookin for tonight.....well with all the exitement or...

Ok, folks i guess its been almost 5 cooks without pics ...so i went to rite aid and bought a disposable camera took some pics and had them make me a CD so i could upload the pics and share with you Well last week i made monster ribs, however the only complaint was to salty and to lil meat...so...

I have been having a real hard time..or i should say the guru has been having a hard time bringing the temp down....once it goes up it just wont come down.. now i know its pretty hard to do this anyways...i just checked and it seems that my bottom part and the middle section is not completly...

First i must apologize for no pics..i have yet to post any....there must be three digi cameras around this house and now they cant find any... I must say thanks to chris and everyone here for all the support and help, i really could not have done this without you guys... but i figure i owe it...

Well, folks another saga of my WSM journeys..i am currently in LA now at my folks house...they have a brand spankin new WSM and Guru sittin in their living room waiting for me to put together..Yeah!!! with the eyelets of course as well....so thats my project for this morning..and then ill prob...

Alright Folks, i have just purchased my first 12.5 pounder brisket...my wifes bro just had a baby boy and for fri night and sat day im having 15 of her relatives over my house.. and my mom in law told me she wants me to make THAT AWSOME BRISKET!! i told her as long as shes paying ill do...

well i got meself 4 birds i was planning on smoking today.. however, if you have heard the newz its pouring like crazy here.. not as bad as in some parts but its a pretty heavy storm...well my problem was i couldnt figure out how i was going to light up my coals...i coudlnt do it in my house and...