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Looking Good! Yum Go Browns break that curse! There's a new Dog in town. WOOF! RG

I hang them in my pit boss junior. I will flip them top to bottom about halfway through the cook. I also start out with the thickest part closest to the fire. I pull them off when they pass the bend test . then into foil with some sauce for good rest. RG

I use a large cooler. pour some boiling water into it, let it set to warm up. Foil wrap yor ribs, squirt some sauce on both sides. Empty the water and place ribs inside. Layer with old towels. This will hold them for 5-6 hours. Slice right before serving. RG

Welcome to SMF. When it comes to smoker design think friction. Sharp bends hinder air flow. In order to have a good draft imagine a funnel. Wide portion at firebox air inlets and skinny end the smoke stack. RG

Drove to Cleveland last month to see Rush. Boy they still can rock. New gal Annika was great. Tribute to the late Neil Peart. Still sounding great. RG

I just use the large plastic containers from Costco. M&Ms , peanut butter pretzels, mayo. They are about 1/2 gallon each. This is for ny smoke tray. I also use some desiccant bags. Doesn’t hurt. RG https://a.co/d/00GtS6ln

They have returned big time in Ohio. This was in my backyard. She swooped in caught a catfish and sat on it for a minute then flew off to the nest. RG

Yup...team 270-300F RG

Chuck will be tough at medium rare tenp unless sliced thin. Take it too 195-200 IT. rub it place it over a pan of beef broth. onions celery carrots fresh herbs, bay leaves to make au jus. Pull beef apart and place in a fresh roll. RG

oh yes! love a good pot pie! RG

Mixed it well with worcheshire. dried onions, dried garlic, Montreal seasoning and a few tablespoons of baking soda. RG

Welcome to SMF. Ask questions post cooks we love to share here. Regional food is always good. RG

It's been a while, been busy fixing up neglected home. My wife and I have been having so much fun traveling; that our home of 27 years has been neglected. Been busy with painters, roofers, carpenters, plumbers. I did follow some advice for making some big burgers. I started with 10lbs of...

I can attest to those gas / service station antics. We all pumped gas or had a buddy who worked at a station. We carry cash to avoid 3% CC charges. Started writing more checks now. How many of those youngsters can write out $4605.34? My wife is tech challenged. She really wanted a printed...

A pit barrel Jr. is one of my tools. I run a stoker and can run from 200-390F. I got it to bring on camping trips. Superb at ribs! Really like it. Watch the wind. RG

When us the fire?? RG

Andi? Welcome from Columbus OH. Browns fan here. Grew up in Parma. BrokenHandle and Boyko have you covered. You may want to pressure wash with a Purple Power pre-soak. Get a hot fire going heat it up, cool and hit it again. Search is your friend. Ask questions post pictures and have...

Looking Great, Steak is one of my favorites!! Congrats on your anniversary!! We celebrated our 40th in North Myrtle Beach!! RG

Never heard of using baking soda. Let me know how much ber pound. Yes home made sauces are always welcomed. I was thinking 5-7 pounds lean ground beef with the remainder being pork or sausage. Will add grated onion & grated bell pepper. I have to watch the heat when cooking for a group...

Hey, I haven't posted much this summer as I've been busy with family and supporting some Church causes. Summer has just flown on by! I am cooking for our annual Men's BBQ at the Church. Trying to keep things simple this year as I don't have a lot of free time. In prior years, boxed burgers...