Search results

Thanks for the help guys, I got thirty lbs of wood coming from fruitawood. I can get maple, oak, hickory and mesquite pretty easily, but up here in Iowa its harder to find fruit woods. 10lbs of cherry, apple, and pecan on their way!

Hey guys, just wondering what your favorite place to get wood is these days? I've been out of the loop for awhile. I checked smokinlicious but they didn't have any apple or pecan which I was really looking for. Brandon

Sounds awesome man, show em what you got! I have some really meaty BB's going right now, will be a good afternoon.

Holy cow Chris! I just sat through about 20 minutes of your pictures on slideshow, awesome looking grub my man! We'll be heading through Baraboo en-route to the Dells in a couple weeks. Last time we went through I noticed a RR Donnely plant (I work at one here) any chance your a printer?

All that bling for 3 hotdogs

A lot of people shorten the time in foil to an hour I think. That being said, I just did some super thick (2") babybacks Friday and to make sure they got tender I went 3-2-1 @ ~260 and they were the best ribs I've ever done. I personally have never had much luck without using foil. So, I...

Thanks for the awesome post Don, looks like you had a great weekend!

Looks really good Mike, as for running short of heat its usually best just to add some fuel when you wake up while you still have some fire left. Its really a pain if you wait too long and don't have much lit to light the new coals.

I guess its up to personal taste, you can cook anything indirect the entire time and have little to no black char. Most people like a little char, and I suppose there are people who may like a LOT of char? I'm in the "little char" camp, I cook everything indirect, burgers, steaks, brats...

OHHHH COOL! I can't wait to make a mess of chicken lollipops! The boys are going to love them Thanks so much for the link! BTW, the cook looks awesome

Thanks for the advice guys, I'm not going to give up, in fact I'm more determined now then ever. Brandon, no it wasn't a BGE pizza stone, it was a pampered chef stone. I've put off buying a platesetter, just been using foil pans and putting a weber grate on top of it, but I guess its time to...

DANG! Love the char, I love posts that make my mouth water

Saturday I decided to give grilling a pizza a try. I fired up the egg and put my pizza stone directly on the grate from the beginning so that it would preheat. I opened all the vents wide open and let it go, at about 350 the pizza stone cracked in half. When I looked inside there were some...

They were running a special for several weeks where you put the regular rub in your shopping cart and in the special instructions page, wrote "championship". This would signify the Championship rub and you also got a jar of free habanero jeli which got raving reviews. This special offer ended...

I was pretty excited to order me up some of the Championship Rub, uhhhm, where is it? I think I'm going to go ahead with my order as of now and just get a couple bags of old #2, but don't see the championship blend anywhere?

The secret to that burger joint flavor is probably Accent (MSG).

I just checked and its a 3lber not a 5. I see in Tony's thread that he cooked to 140, so I'll probably use that rather then going by time. From his pictures it doesn't look like the scoring was a problem. I'm getting kind of excited to smoke this baby, I know it sounds funny but its been a...

I'm going to bring this one back to life instead of starting a new thread. I picked up a 5# bologna and was wondering if anyone had any new tips? I think I will leave out the drilling and coring as it seems excessive, but does anyone have suggestions about the scoring/rubs/or wood?

It looks like a rib roast to me too, but I've had some "tri tips" cut by the butcher that didn't look anything like the ones usually posted on here. Whatever it is, it looks really FREEKING GOOD! I really like the two big old bites out of one of the slices in the pictures though

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ron... L.: Exploded. I can picture it. Thanks for sharing... it was good for a chuckle from me! Ron </div></BLOCKQUOTE> Hahaha, I shoulden't laugh...