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WKM...better copyright that. Good show, -jz

http://www.heinzbbq.com/ I've seen the ads on TV. Anybody tried them and have feedback? -jz

Post has been deleted from CL.

Great idea! Thanks for the post. jz

Robert, Can you share how you came up with the ingredients list? Why you didn't add any beans? I googled Tri-tip chili and found some similar lists. Anyway, thanks for the inspirational post and I'm going for this real soon, John

What's in your 14.5 for the Super Bowl? A tri-tip is on my menu for Sunday thanks to a post by Bob Correll. What are you smokin? jz

Thanks for this post Bob. I'm planning on doing this for Super Bowl Sunday. jz

Robert, Is this cooking method used in Brazil for this cut? Or your spin on how to cook? Pun intended, jz

Your team lost......but your brisket WON !!!! jz

This forum and the ideas you guys share is a great gift to all. Thank you TVWBB and Merry Christmas !! jz

Your post sounds like a category on Jeopardy. " I'll take Pulled Pork for 200 Alex." :D jz

ChuckO, What wood did you use and how much? I would assume the cheese topping was the layer that absorbed the smoke. I think this is a great thing to try. Simple, easy, dinner project. I'm going to use a disposable aluminum pan versus glass. Thanks for posting this great idea...... and why...

Your "50/50 mix of Worchestershire Sauce & Bourbon" sounds interesting. I assume it was a cheap bourbon. Do you think you tasted this mix in the final product? jz

I'm partial to this product...... http://www.portlandiafoods.com/ But I live here.....and not to hijack this thread http://beavertonfoods.com/ which is another fine Oregon product, jz

I'd wonder about how the heat would travel differently due to the bowl shape being upside down.

Zac, Is that canned corn that you smoke? Would corn on the cob, smoked, then sliced off work? Want temp and wood choice? jz

Great story Rusty and this should serve as inspiration for others on this site. jz

Alder or vine maple is my wood of choice for salmon or steelhead.

here's a post I started a while back. http://tvwbb.com/showthread.php?66786-How-to-build-a-less-than-200-degree-smoke

Hi Mike, I smoke salmon and steelhead here in the pacific nw. I am playing with a slow temp build from 120 to 180 over a 6 hour period. It's all boils down to how many and how to stack your coals. AND how many lit ones you start with. I have a ATC (DigiQ) and that gives me the feedback/airflow...