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My BBQ story I have been AWOL from this site for several years, poking my head in once in a while to look for something or see what is going on. Life got in the way… (teenagers, new business, wife’s battle with cancer and so on. She kicked stage 4 to the curb BTW!). But I saw this thread and...

Merry Christmas to Chris and thanks for the rhyme, it came to me feed in just the nick of thyme.

It will probably work. If you already have it, I would give it a try. I ended up using a 1000ma (1amp) adapter I had.

Mine is a few blocks off, but I am there!

A new grill, and I still have a 22.5" WSM at the top of my wish list...

Over the past few years, I have experimented with variations to the BRITU rub recipe. But the sauce was home made from scratch. It was more of a glaze with a home made apple jelly base. I did not use any standard competition recipe as this was judged by amateurs and I took that into...

Thanks Jim! She really is. It has been a very rough few years, but I would not trade them for anything. I am a truly blessed man!

LOL! Eric, the thought has already crossed my mind. The Big Green Egg is worth 1 22.5" WSM, 26" kettle and a La Caja China #2 pig roaster, all on my Amazon wish list...

I know I have not been active on any of the BBQ forums in the past couple years, but I have to share this here first. 5 years ago I joined TVWBB because I was not happy with the way my smoking was coming out. Well fast forward to this weekend and I, along with a friend, competed in our first...

We don't have an Arby's in our town, but my son was at an out of town golf turney and they stopped by to try them out. None of the kids were impressed. Maybe once everyone figures out they are full of injected chemicals and they taste bad, sales will fall and the price will drop because of...

I have first hand experience in turning a passion into a job. Since I was a child of 7, I was the family photographer. I developed my first roll of film at 10. I majored in photography in college and eventually purchased a camera store. The photo industry tanked around 2000 and I had to close my...

Chris, I was surprised at your meat prices. At my local Safeway here in the sticks, pork should bone in is $1.99/lb and 80/20 hamburger is $2.99/lb. I guess I am going to quit complaining about prices. It is 30 minutes to our local small Costco but I hate the boneless pork shoulder!

I cheated and used 2 small alligator clips.

They were $19.99 the other day at our local HD for the 2x20lb bags. Last year when I had the limit on a cart the manager said he wouldn't notice if I made another trip through... so I did!

I am smoking early as I will be working that day. But I will grill when I get off work on the 25th as a token. Today is ribs and they are almost done. On the 18th I will be doing pulled pork.

I ordered mine with the Weber adapter as a kit and it came with a silicone plug for use when not using the PartyQ. However, I have yet to NOT use the PartyQ...

I asked a while ago if anyone had one of these and got no response. I only found one comment on the BBQ guru website and it was only marginally useful. So due to the price of the unit, I decided to get it. After 3 smokes using it, I am glad I purchased it. It came in a plain box and had some...

Hi all, sorry for being AWOL all summer, very long story for another time... I have been wanting an ATCS for several years, but can never seem to get the funds. This new PartyQ is within budget and wanted to know how many of you have them and do you like it?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell: Sheldon, I really appreciate the extra space and speed in getting to temp with my big wsm. However, to be honest, I've found no issue with...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike_L (Big Mike): So when you say you are doing spares and not St. Louis style does that mean you aren't trimming all the excess meat and cartilage...