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I bought a new Thermoworks system so I'm getting rid of my 2 year old SMOKE. It's got some cosmetic damage (see pics) but it works fine. Make me an offer. I'll add $10 for shipping.

I went to Costco to get a Tri-Tip roast. They didn't have any so I bought their Tri-Tip "steaks / strips". Using this link http://www.virtualweberbullet.com/tritip1.html, which calls for a roast, I seasoned them, brought my WSM to 350 degrees & tossed them on. Note: the seasoning called for...

I've never been but National Barbecue News had an article on this place in the Aug '11 issue. Started in 1956 by a couple of Texans. There are two locations. http://www.thelonghornbbq.com/

Big Stuff Barbecue 733 E Main St Cottage Grove, OR 97424

I just love having the Stoker on my WSM.  I'm out running errands & besides being able to monitor the status via the web interface, I get status updates via twitter every 30 min's. 

Prep time: about 1:15 minutes. Cook time: about 2 hours <UL TYPE=SQUARE> <LI> 1 Rack of lamb, Frenched; 1½ to 2 pounds, or about 8 ribs. Each rack this size will serve two to three people. For twice the lamb just double all ingredients. <LI> 1 large garlic clove, sliced into 7 thin slices...

Anybody tried a ProQ Cold Smoke Generator in their bullet smoker? http://www.macsbbq.co.uk/Order%20USA.html I'd like to try smoking some cheese, salmon... who knows what else...

I've got an 18" WSM and just got a Stoker. I've been cranking out a lot of ribs lately. Mostly I cook Spare ribs. I package them in vacuum sealed bags and sell them to my coworkers. Using the Stoker, I keep the temp at 225 +/- 25 degrees. When the ribs pass the "tear test" I take 'em off. The...