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Yea I did....I forgot that pic. The problem I had was too much heat, and this helped me lower it. I was able to lower the water pan (filled with sand) and make room for more food. The hole is the same size as the SFB opening. I used hi-temp RTV sealer between the SFB and the smoke chamber...
My GOSM charcoal model I bought at WM a few years back didn't cook well as it was, but it was alright because I didn't know how to cook with it either. However, it did get me going down the path of "True Blue"...and for that I am greatful! Since then I've learned a lot about making great 'Q...
The first (and last) time I made some it seemed more like 1-2 hours before I was convinced it was cooked. I never did get it crispy, but it sure was good. I do need to make more one day. BTW....it's also good with sugar/cinnamon mix, like you'd put on toast. To steal a line....definitely...
I gotta tell ya.....I recently bought Jeff's Naked Rib Rub recipe and I made my first batch this morning. I put some on chicken legs I'm grilling this afternoon and after a few minutes, the aroma coming from the grill was fantastic!!! I know I've come across a winner for sure! I can't wait to...
I'll have to adjust my cooking plans this weekend. I just signed up for the wife and I to attend this local renaissance festival on Sunday and I also signed us up for "The Pleasure Feast"! Here is the menu...
http://www.royalfaires.com/arizona/Default.asp?Page=167