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Owner doesn't know the model, and it's a bit of a haul to drive to where he lives to see it: http://charleston.craigslist.org/hsh/3681019417.html

Bought a two-pack at Sam's a couple of weeks ago due to a great price and froze them individually. Hauling one of them out next weekend. How long before the cook should I transfer it from the freezer to the fridge?

Five big ol' Whole Foods strips of bacon. Cooked these for 25 minutes at 350 in the oven. The wife had some Campari Tomatoes that she let me snag. I drizzled 'em in olive oil and then sprinkled with salt and cracked pepper: After 25 minutes, the bacon looked like this: Drizzed olive...

In the process of going into the garage freezer to get some chickens to thaw for smoking this weekend, I ran across a pound of frozen shrimp out there. Inspired by having recently read about Alton Brown's bowl-smoked shrimp recipe, I thought I'd try smoking some shrimp on the WSM. Add 2...

Sam's had some big ol' wild-caught sea scallops for a reasonable price, so I thought I'd give this a shot. First, I cooked the bacon roughly halfway in the oven. We typically cook it for 30 minutes at 350 degrees and it's perfect, so I went with 15 minutes at 350. RAW AFTER 15 MINUTES Then...

Had a group of college kids from CoC over for dinner last night. I'm doing ribs for the Super Bowl, so I thought I'd experiment beforehand on a crowd that just appreciates any ol' home-cooked meal. ;) Prior to discovering this board, I just experimented with things on my own, and I pretty much...

I'm doing my first spare ribs cook for Super Bowl Sunday. I'm feeling pretty good as far as methodology goes, but I don't have a rib rack. Any recommendations for one? This particular cook is for a small-ish group (8 adults and maybe 4 or 53 or 4 of the kids will eat one rib,) so I could...

Brined and Smoked Chickens (And Pics Of My Redneck Wind Baffle Mod Inside!) Brined overnight with salt, vinegar, garlic, minced onions, and water. Significant amounts of vinegar and garlic, 'cause that's how I like it. ;) Minion start with approx. 20 lit coals: Mostly apple, but one chunk...

Trying to eat a bit healthier, so no pork and beef and cutting down on the sugar. I grabbed three free range chickens from Whole Foods and marinaded them in a water/vinegar/salt/minced onion/garlic mixture. Minion start with 15 hot coals (it was over 80 degrees today in the Lowcountry) and the...

I've got the following in my freezer that I want to smoke: 1.5 pounds salmon 1 pound flounder 2 pounds grouper I don't mind re-heated fish. In fact, I'm lazy and prefer to cook meat every 4-7 days and eat the leftovers over that time. Is there one brine (or three if necessary, but I'd...

I did a cook this afternoon and it gave me cause for concern. The ET-732 was consistently showing the BBQ temp in the 260-290 range, while the WSM's temp gauge was showing in the 220-240 range. Both are quite new. The WSM arrived on 12/27, and this was only my third cook on it. The Maverick is...

As I mentioned in my first thread here, pretty much everything I've learned about grilling and smoking has been by trial and error. I've never used any internet resources before now, so it's interesting to find out what I've been doing "wrong" in some areas. That said, friends and family have...

I think ideally I'd like something silicon for easy cleaning, but I'm open to pretty much anything. I'd probably prefer something with fingers and not mittens.

My name is Ben and I originally from Columbus, GA, lived in various parts of metro Atlanta (mostly Tucker) for ~15 years, and have lived in the Lowcountry since 2006. I moved to the Charleston area to work for a software company now, and was in the non-profit world working for a youth...

First off, I am THRILLED that a forum like this exists. My 22.5 is scheduled to arrive on Thursday, 12/27, and I'm getting more excited from having seen this site and forum. Thanks to Chris and anyone else involved in running it. There's so much info here that I just sent a small donation before...