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Well,  my brother and I got entered in to the annual ribfest in my small town.  I've done a ton of ribs over the years, so I'm pretty confident in my flavors.  We are to cook servings for the judges, but also to feed the community.  I'm going to be receiving 20 lbs of boneless CSR's. ...

It works.  I was accused of making my best ribs  yet.  I still think it's cheating......but boy was it easy!

Good to know, thanks!  I'm still not up to 225 yet, but it's close enough for government work, and I'm getting good smoke out of it, so we shall see.  I really need a new thermometer.....

I wait with baited breath.....get it, BAITED......yeah.  I'm curious to see how this turns out, I've only tried smoking Salmon, and we ended up with salt bricks with the texture of hockey pucks.  My own fault, misread the recipe.  Having sampled some serious Wally Walleye, I'm sure it will work out.

Welcome aboard, Wally!  Listen to everyone but me, and you will be safe!

First check, smoke is thin and blue.......  Temp is only up to 180, but it's only been  about 30 mins, so I'm not too worried.....yet.  Anybody have comments on how accurate the gen I temp readings are?  My last remote thermometer died, and my wife is reluctant to let me kill another.....

My wife (who, as previously stated, is an amazing bargain shopper) found a gen I MES 30 for $100 on Facebook.  It's been used thrice, and is almost as clean as a whistle.  The heating element seems to work well.  I've got it out front running a test rack of spare ribs, just to see how it runs. ...

Ive got a monster crop of peppers this year....mostly hot wax peppers that I have been pickling all summer, but also a large number of habaneros and a few poblanos, japs and serranos, just for giggles. Now, I'm going to dry a bunch, just to do something wiith them. I was planning on doing a...

Man, this thing keeps temp well, I was able to keep temp up with only a handful of coals....amazing new toy Set up (already in foil, wife had the camera) Finished product I thought they looked really dry, but they turned out well....have some tweaking/modding to do, but I'm...

Man, it has been forever...I had gotten so busy, I haven't smoked anything in over a year, and haven't been on here in longer.  Missed you guys and gals!  Anyhoo....back now.  My wife (who is awesome, btw), just bought me a King Griller Dual Fuel grill for Father's day/10th anniversary.  I've...

So I'm cooking for a work BBQ, going all out.  Got a couple of shoulders, a brisket and about 20 lbs of hind quarters.  Now, the trick of this is, the BBQ is about 40 miles away from my rig, which is sadly unmoveable at the moment.  No prob for the pork and beef, they want to be resting in the...

I think I may have lost my mind!  My back patio is paved with bricks....several hundred of them of various types.  I have grown very tired of the fruitless battle against weeds and have decided to pull up the bricks and just put grass in it's place.  Now, my sick twisted mind has been trying to...

It has been hideous in Nebraska...from Dec1st to Mar 1st, we only had 4 days over 40 degrees. We have had one 60+ day since mid November. It's about 52 today, so I am taking advantage. YAY!

Well, WALLY-world had a clearance on pork shoulder picnics, so I picked up a monster, encrusted it with the ole magic dust, and set it on so me hickory for the day...I plan to have Cuban sandwiches tonight. Got the soft buns, Ham and Swiss ready to go. Even made some Garlic Aioli ala Bobby...

Ok, so it's been going since 11 pm last night, so far so good. I had the meat temp at 144 when I left for church this morning. When I got back, the fire had burned way down and my smoker temp was at 140. The meat, however was at 155. So it did cook some. Anyway, during the time it took to...

All right, putting her out on the maiden voyage today. Got a couple of bags of royal oak and a bag o' hickory chunks. Got a shoulder, a loin roast and a fatty ready to go. Just got the firebox going with the minion method, temps are comin up nicely. I will post the results on the pork page...

Ah yes, the first is fun. Welcome aboard the Fatty Wagon. Next you will find yourself making them 5 at a time and freezing them! (I have one thawing in the fridge right nwo for brunch tomorrow ). Did you make your own sausage? Sounds great. Keep up the good work and have some fun with it...

Ok, here's my next question. I have been using a vertical Brinkman. I have always used a single well filled chimney starter full of lump. I would get it going nice and red, toss it in the charcoal pan with a few good sized unburned chunks of lump and a couple chunks of wood. This would be...

Thanks TW, that makes a lot of sense. That's why I love you guys (gender neutral)! It's great to not only get ideas, but the reasoning behind them. I have enjoyed my education thus far. It has been enormously gratifying getting that satisfied sound when my wife takes the first bite, but it's...

Put the beast together tonight...sticking stok on the wheels...at least for a few days, I don't think I will be moving it much. I don't know the purpose of the chimney extension, and am very curious. Since you both mention it, I will blindly follow, but I am curious. As far as the charcoal...