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I am considering getting a Camp Chef Woodwind pellet grill with the sear box. Can anyone provide feedback on the Woodwind?

We were buying Oscar Meyer bacon for less than $4/lb. Now it is more like $5/lb. Does anyone know why it has gotten so much higher?

How the heck do you post a picture on here?? Have one in my downloads but cannot figure out how to get it into a post.

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I bought a bag of B&B oak lump and a bag of B&B hickory lump. The oak was mostly small pieces while the hickory is much larger chunks. I do realize that the oak could have simply been mishandled, but I was wondering if the fact that hickory wood is quite hard might be the reason hickory lump...

Will a Stoker pit temp probe work with a DigiQ II?

I have been sucessully using an 18" WSM with a DigQ II w/10 cfm Pit Viper for years. Recently got a 22.5" WSM and ordered an adapter for it. I noticed that the instructions for the adapter only mentioned taping the three holes adjacent to the adapter. Having always taped the other bottom vents...

Son-in-law scored on a new 18.5 Bullet yesterday at the Walmart in Bainbridge, GA. Marked down to $199.00. One display and one in the box left after he got his.

I stopped using the Brinkman charcoal pan as my WSM water pan several years ago, but recently I discovered that it works very well as an ash catcher for my OTS--holds many more ashes before it needs to be dumped!

Other than just putting an empty pan on the lower rack, has anyone devised a method for catching the drippings from whatever you're cooking on the top rack? Seems a shame to just let them hit whatever is beneath the lower rack and get cooked to char.

I have a Steamboat brand knife sharpener that has two ceramic rods. It is very similar to the Lansky Crock Stick Sharpener. Can anyone tell me how to clean the rods other than soap and water? Lansky sells an Eraser Block for that purpose, but the S&H is a good bit more than the price of the...

I have a FoodSaver model V2480 that I got soon after that model was introduced--maybe 2-1/2 years ago. Been noticing that the pump seems to get weaker the longer you seal. Last night sealed two gallon sized bags of meat fine, slow on the third one, and just would not seal the fourth one no...

Here is my setup: WSM water pan with 14" clay saucer. 3/4 chimney of charcoal. DigiQ II draft inducer about 1/2 open. Smoker set point at 225 degrees. Top vent wide open. Bottom vents closed. Ring full of charcoal with room left in center for hot charcoal from chimney. Temp. probe dropped...

I'm doing four butts this weekend. Two have a combined weight of 14 lbs. and two a combined weight of 12 lbs. I've smoked two before, but never four. Had planned on doing two one day and two another, then thought it might be nice to knock out four at once and be free the rest of the 4th...

I want to try foiling BB ribs. Have searched the zillions of posts on this subject, but some of the threads to seem to have disappeared. I was looking for Stogie's in particular, but time is running out on me. Can someone briefly describe his method. I'm aware of the 3-2-1, just not sure if I...

I've been keeping my WSM outside with its cover on, but I keep finding water in the bottom even after a slow rain. Must be coming through the cover because I can't figure how it could possibly blow in there. Are these covers NOT waterproof? Tom

Daughter's wedding coming up in July--does anyone have a really good chicken salad recipe? Not looking for anything exotic, just GOOD! Tom

I've searched on "skirt" and other than fajitas, have found no real definitive use for skirt from spare ribs. Sure hate to pitch them--anyone have a good recipe? Maybe smoke them to use in Brunswick Stew or grill them on kettle?? Tom

Could one of you more experienced "rib cookers" save me some searching and let me know the recommended lead time to put rub on the ribs. I've been putting it on the night before, but I'm going to do 7 slabs tomorrow and want to be sure and get it right. Tom

This is a follow-up to a topic I posted 12-10-03 on the General Questions & Recipe Request Forum. Chris' thread in his reply got me headed in the right direction. If you don't like ham you will not like this recipe. The following is what worked for us: 4-5 lb. Boneless Pork Loin Mix brine as...