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This is still available. I was lax in responding to interested buyers due to packing/renovating/moving craziness.

Sure is! Pm me if interested :)

guess mine is overpriced at $200. Good to know! :)

yes. bought last summer

Union county

Anyone in NJ interested in buying my 18.5" WSM with cajun bandit door, fire ring mod and Nomex around door and middle section? I really dont want to sell, but cash is going to be key until we sell our house. Not sure what they go for (barely) used, but I'm thinking $200 obo. Maybe I'll throw...

Should have known I'd be waaaaay behind on this news :)

Weber going after the Kamado market? So I recently added to my cooker collection... Found a crazy deal on a used XL Big Green Egg. Looks pretty next to my WSM :wsm22: At any rate, I joined some Egghead forums and just saw this...

the auber manual makes it seem waaaaaay more complicated than it is. Just press the up/down to set the temp. If you want a high/low alarm, you navigate to it by pressing menu and then 0-0-0-1-SET, IIRC. That is engineer designed goodness, for sure :) But it does work well. And seems pretty...

(again, apologies for opening an old thread) This was an amazing deal, and a great asset to the community. Unfortunately the local Environmental Protection agency (I suspect due to NIMBY complaints) shut down the summer BBQs last year. They claimed this was due to lack of 'smoke handling' or...

these guys closed down (sorry to reply to an old thread)

Cant speak to the IQ110, but I bought the auber and love it. Instructions are a little 'un user friendly' at first, (like an engineer wrote them, I suspect). But its worked really well over the 3 cooks I've used it (so far).

So, Beef Ribs came out pretty well! I went a little heavy on the rub, and they shrunk waaaaaaay down--thought I might have dried them out, as I had a last minute errand to run and it took way longer than expected, so the ribs were on 6 hours (didnt get to check them at 4.5 as I'd hoped) The...

wow! that looks great! So it sounds like 6 hours min for beef ribs.. babybacks sound like they'll cook longer...

Enrico. Thanks! If there isnt much meat on the beef ribs, do you stand by this recommendation? OR does the timing start to agree with a 2-2-1 baby back approach..?

not spares: baby back ribs :) I got the beef rips on 'manager's special' at Shop Rite-- cryo frozen. Doesnt look like all that much meat on them. I have a maverick probe and the probe for my Auber stoker. Wonder if I should use the auber probe in the bottom, with the beef ribs (set to keep...

If I go 250, I think I'll be ok on baby backs.. So, you dont need to wrap beef ribs like babybacks? I use a stoker, so I was thinking I might need to wrap either way, if I need to mess with the coals at all...

OK, since Ive done the pork butt, time to move on. This weekend's challenge: beef back ribs AND baby back ribs Any suggestion on method? I am thinking 2-1.5-1 method at 225? That is what I have been doing for baby backs... Can I do the beef back ribs the same way? Which would you do put on...

interesting. I thought the brisket is typically where you 'made' corned beef / pastrami from?

True! Someone mentioned Gates sauce to me recently, so I bought some from Amazon--that pretty awesome. But I agree--need to try making my own :) Baby #2 coming in a few weeks, so I may have to wait before experimenting again :)