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the next day, crock pot reheat with finishing sauce process works great. 

baby backs are leaner near the spine. spare/st louis are form the side, more fat

both will be fine. nothing is ever perfect and if it defective enough that it prevents cooking i'm sure both would have warranties. check into the return policies. the big difference is one is a reverse flow smoker and the other is an offset. that could be the biggest decision point. i like...

cost vs time.  buy a 2k smoker that's perfect. works great if you have 2k. buy a 170.00 smoker spend 50 bucks and put some time into it and now you have a well tuned machine. most time you don't have to do any mod. you can make great food with a 50 dollar smoker. it's just tweaking to make it a...

i'd just google them and make your own or go to a fab shop and have one done. most lok like some decent size gage metal 1/8 inch thick? drill smaller holes near the firebox side, smaller hole on the vent side. seams about it.

there have been a lot of great wing on here and I have  taken a liking to the injection method i borrowed from someone on here. so i thought i give back something good.  my family likes it mild so i go with 2 parts garlic herb butter and 1 part franks buffalo sauce. i inject the wings let them...

i have so many cook on it, I lost track. briskets,ribs,chicken wings. steaks,lobster,pizza, hot dogs,chicken breast, turkey breasts,brats,pork shots,chicken bites, armadillo eggs, etc. I did make a home made deflector but really i don't use it much except when i use both racks. otherwise i cook...

damn. I'm that 1 guy :(

thanks Mdboatbum

so it's nice cold winter days in chi-town and 1 have one grill in working order. my Vision egg. I will being doing surf and turf for my Mother-inlaws Birthday Sunday. the grill will settle where it does. probably 250. i have cooked a lobster before so i know about 45 mins or so.  I picked up...

Laughing about the critical step :  Put the lid on the blender. Very Important Step! ;)​ ​ looks like a nice brisket.

I final found time to make a lobster tail, I was pondering some shrimp and then Jeff email came about lobster tail and I knew  I had to try it! Great timing Jeff! especially since so many have already tried it, it was just a matter of decent weather and few free hours. I wanted to do one just...

yes. you have to rest your pressure valve. google may help you  as i can't recall the steps. it easy just disconnecting and re-pressurizing it. some thing like open the valve to full, open you burners up, close the burners. shit off the tank. disconnect the tank. reconnect the tank, burners...

you need 2 things to deal with family 2 things . a taser and a shovel. :)

If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke polish  sausage for Thanksgiving.”

cook the chicken to internal temperature not time. chicken, in general, is a quicker cook and more reactive to temperature, especially in the higher temp ranges.

I second this! just great! I made these about 3 times in the last month and going to do it again!  my wife says she doesn't like wings. she is picky and like only the boneless type. opposite attract i guess. but now she requests these! I used my own rub and a different injection but i came out...

to me, a Boston but is easiest. it's hard to mess up. however Chicken is cheaper to learn with.  it's always best to open the top vents to allow smoke to exit clearly. use the bottom vent to control temps. don't worry about the temps. like most things 225 is the goal but if your dialed in at a...

the best? what price range? do you have budget? because when you say the best your are in a whole new arena of 1k to 3k range. there are many manufacturers Backwoods,stumps,pitmaker, Jambo, Lang, Big Green egg,Promo etc etc. most would say a weber smoky mountain here. there are 2 sizes from 300...

I have searched for a few ways, seen a few on tv but ultimately i cheat. i have a Komodo (vision).I smoke it for a while then turn up the heat to crisp the skin. i'm still learning but occasionally it's perfect and when it not, the skin is bite through, just not crispy. on TV programs over the...