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Google "butcher block care", will get some diy info. I have a "Boos" cutting board that I purchased from a local restaurant supply store and since the saleman was a close friend he threw in a bottle of their treatment.

Will have to give it try, I love brussel sprouts. My son used to call em baby cabbage.

I almost hate to call it a leftover, I also use it as more of an ingreient like yourself. Baked beans come to mind quickly, then chili, and several tex-mex type dishes. I usually cook an extra butt just to freeze and have on hand as needed.

Warm spices. I tend to use cinnamon more in my rubs and allspice in sauces. Ground clove is another warm spice I use in sauces, start with just a little and taste, gets strong quick.

22.5 Yes Better door and knob, for those who use them. Other than that, I kinda like to make the mods of my choice, thats what makes it mine. Affordability and quality of product it puts out goes without saying, too many upgrades would perhaps drive the price out of range for some. Just my .02.

You need to order the Brinkman charcoal pan, not the water pan!!!! Bass Pro Shop, might as well order 3 or 4 while you are at it, shipping will be the same. Academy Sports, some find them there. Repeat, you want the Brinkman charcoal pan. Then start using the Piedmont Pan mod and do away with...

"The garden state" any orchards in your area? Seems like there would plenty of apple, hickory, oak, and maple in your area.

Thanks, and another item on my Santa wish list.

I just bought a jar of the Spice World prepeeled and clean garlic. It has no ingredients listed on the jar except garlic. It is very handy and I do like it better than the minced jar variety. I still think the bulbs and cloves you have to peel have a nicer flavor. I will keep buying them for...

I'll second the www.wolferub.com I use both the regular and the bold, both are a quality product, he also has a new citrus rub but I haven't tried it yet.

I use the 4" inch stem 3" dial Tel-Tru's on both of my WSM's, read your post and curiosity killed the cat. Did the boiling water check and both were reading around 212*, which is perfectly correct for my residence. Both had the shiney carbon coating, in which TJKOKO spoke of. When I pulled...

I usually find my dogs latest hole and dump it there. Shortage of holes has not been a problem.

Might be a pain, but you could take a turkey baster and remove some of the grease, just be careful. I use the clay saucer, but I have not tried 4 butts at one time yet. Wonder if one of those little hand pumps you use with kerosene heaters would reach between the grates and pump it off without...

Don't see much said here on these, I use the Maverick ET-7, it is a double meat probe model. Great when cooking 2 cuts of meat, you can set each probe individually for the finish temp you need for each one, whether its pork, beef, or whatever. Ordered mine thru www.wolferub.com, he also has...

Go ahead and pickup a second rib rack, they're cheap enough, and will make it easier on you. Might want to consider saucing or glazing them on another grill, more room to spread them out.

Honey-Peach Sauce 4 medium peaches 2 T lemon juice 2 T honey 1/2 t cracked black pepper 1 to 2 teaspoons snipped fresh thyme Peel & cut up 3 of the peaches. Place 3 cut up peaches in blender or processor along with the lemon juice, honey, and pepper and blend until smooth. Transfer to a...

Larry, hopefully someone will chime in on your thread. I placed 4 on my WSM awhile back along with whatever else I had on the grates. Just saw a 4 pack in the store and thought what the heck. Used a dry rub and probably cooked them around 4 to 5 hours. This is where I messed up, I didn't pay...

I place a rectangle oil drip pan from the hand railing on my deck to where it covers the whole WSM and sits on the lid handle. Then take slide or c-clamps and fasten the one end down to my deck handrail to keep the wind from blowing it off. I just don't have any covered area in which to cook...

You have closed down all 3 bottom vents and your pit temps are still too high, then you might start closing down your top vent to get your fire under control. Usually caused by pitmaster error or inattention when strong winds pick up. The only other time I close my top vents is for storage...

To each his own.........I cook to an internal temperature of 195*, then foil, and let it rest in a cooler for 2 hours before pulling or chopping. Most of my butts are 8 lbs or bigger and I cook in the 250* range using the Piedmont Pan Mod along with a foiled terra cotta saucer. Usually cook 2...