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You're welcome! Forgot to mention, I actually reached out to Vasconia/Lifetime when I was on the hunt. No good, confirmed discontinued.

I found an Imusa last year by playing with the stock locator on Walmart.com. Of the 6 or so within a reasonable drive, only 1 had stock. I also had to crimp, which was simple. Just worked around the rim with a pair of pliers a few times until the SJ lid went on without a fight. Unfortunately I...

I'm not sure if this is state-wide, but Whole Foods in Cherry Hill has air-chilled chicken wings on sale for $1.99 a lb. Not exactly the deal of a lifetime, but not the worst either especially for the quality. Drums and flats only, so there's no waste either.

I was going through a binder I keep all sorts of manuals in and happened across one for my 22.5" kettle. Here and elsewhere online, keeping the dome vent wide open is like gospel, but how did we get here? There's also the non-use of WSM water pans, the indirect setup they recommend, etc. I'm...

I've been trying to approximate this, but it's just not the same without a side vent. You're probably getting some major pre-heat action.

I'm thinking about it! Will see how they look and what we want to have this week. Freezer space is an issue here, so I can't go too crazy. What I'm watching for is Acme to run a special on Lancaster Brand fresh steaks in the case. Last Nov or Dec they had gorgeous NY Strips for $5.99 a lb...

Everything came together at the end, we were pretty happy with the ribs. Finished tips: They're a little overdone. We cut off a bit, but I'm planning to throw the rest in the crockpot tomorrow to make some pulled rib sandwiches or something. I sauced the ribs about 15 min before they came...

Tips are done, maybe a little over. Trying to keep warm in a foil covered pan for a while, since the rack is close. They look and smell amazing. On that, I have a little dilemma. My girlfriend got a late start on mashed potatoes, and the ribs will probably be done first. Unfortunately I just...

I gave the rack and tips a little spray of water and pulled the little point flap off for a snack. I'm pretty sure I forgot to salt that piece before adding rub, but it was still tasty. Not quite there on the tenderness, but close.

I was planning to update this thread every Sunday or so, but I'm going to change it up a bit. First, there isn't always a noteable sale, and second, I imagine most of you are watching the ads anyway. So, I'll only be posting when I see what I consider to be a very good deal, or a great...

It looks like I'm going hot and fast now, due to a few things: I took too long getting things ready, a neighbor asked for help moving something, it took me longer than expected to hit TBS, and the smoker really didn't want to stay below 265 today for some reason. The ribs and trimmed bits went...

Appreciate the tip B, certainly something to try. It's funny...I have a long way to go, but the frustration/satisfaction balance can really be wacky. What you mentioned is super logical and makes a ton of sense, but then I see people with very similar builds using chunks just fine and it drives...

I have most of my issues with the mini under control, but getting to TBS has been a bit of a headache. Right now I'm about an hour past lighting, and the white smoke is still chugging along. I started with a pretty full basket of KBB with 3 hickory chunks buried well. I lit one edge with a...

I picked up a couple racks on sale this week, but I'm saving one for a winter treat. One thing I noticed right away is that these weren't exactly full racks. It looks like they removed the thickest 3-4 ribs from the end, possibly to package separately, including the sternum. I trimmed them down...

You described that well, definitely not for everyone. I too enjoy a little hardcore eating, but it's a very greasy process with these.

I'll be grabbing some of the chicken sales this week, but we generally buy that at Wegmans. Their standard prices often beat the sales elsewhere: Chicken Thighs (Bone In, Skin On) Family Pack - $.99 per lb Boneless Chicken Breasts Family Pack (with rib meat) - $1.99 per lb Pork Boston Butts...

I was busy after dinner last night, posting the rest now. The ribs sat in foil for about 40 min, then I cranked the heat to 375 and put them back in uncovered for another 20-30 min while I made a quick mac n cheese mix. Here's how they looked: I poured off the foil liquid and thickened it up...

I was curious where posts like this should go, ie: oven ribs, fried chicken, crockpot stuff, etc. Is this potentially a candidate for new sub-forum? I know there's already a ton, but something like "Nose To Tail" for an example seems like overkill, when you could just use the beef, chicken...

I sure considered it! If I had something else to cook too it would have been a no brainer, but these weren't worth the fuel for me. I missed the KBB Labor Day sale this year and am just about through my Memorial Day haul. It's inevitable that I'm going to have to pick some up at full price, but...

On with the cook. Here we are at the 2 hour mark: Looking pretty good, internal temps range from 145-160. Very little liquid under the ribs. At this point I foiled them with a strange brew: 1/2 cup of Pabst mixed with a teaspoon of Better Than Bouillon beef stock concentrate. A teaspoon...