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  1. chrisjames

    Ok, need some opinions on patio size reverse flow.

    i stumbled across this thread just like the guy above me. did ribwizzard ever get the business up and running?
  2. chrisjames

    In Search of Tips Re: Grilling Skin-on Whole Hog on a Spit

    Don't score the skin. I prefer butterflied flat on the grate ( belly side down first, then finish back down) over racer style on rotisserie.
  3. chrisjames

    Rib doneness survey

    How do you all prefer you ribs? Do you prefer fall off the bone, or do you prefer some bite to it with the meat pulling cleanly from the bone? I know what the judges look for, but I am asking what you truly prefer to eat.
  4. chrisjames

    Weber Gas Grills Worth the Money???

    i never clean mine after i use them. i just clean it before i use it every time. i turn it on, leave the burners on high, let it heat up as hot as it will get, and then i scrub with a wire grill brush. mine haven't turned black after 4 years. do you grill with a lot of sugary marinades/sauces...
  5. chrisjames

    Weber Gas Grills Worth the Money???

    i have a weber genesis all stainless. i use it once a week on average (i wish i could use it more, but i work late a lot). it is 4 years old, and it still looks and operates like a brand new grill. i did have an issue last year with one of my burner tubes, but weber overnighted a new set of all...
  6. chrisjames

    This message is awaiting moderator approval, and is invisible to normal visitors.

    if it IS personal, it's probably well deserved. :D
  7. chrisjames

    This message is awaiting moderator approval, and is invisible to normal visitors.

    thanks tulsajeff! i believe i am a normal visitor now. :)
  8. chrisjames

    What's a fatty?

    nice analogy.
  9. chrisjames

    What's a fatty?

    it is a delectable roll of heaven. you are right, though. basically, make a bacon weave. on top of that, place a rolled out square sausage patty. put whatever toppings you want on top of that. roll that up. smoke it until done, and enjoy.
  10. chrisjames

    This message is awaiting moderator approval, and is invisible to normal visitors.

    no problems, and thanks for helping. i'm sure you guys stay busy with a forum this large.
  11. chrisjames

    This message is awaiting moderator approval, and is invisible to normal visitors.

    that's why i was asking for the clarification...i am past 10 posts...i have about 15 comments and have started 3 threads.
  12. chrisjames

    This message is awaiting moderator approval, and is invisible to normal visitors.

    i have seen it on other sites, but usually just for the first few comments, or maybe after you start your first thread. like i said, i'm not complaining...the vibe on this forum is great, and the mods seem to do a good job. it was more of a curiosity thing.
  13. chrisjames

    This message is awaiting moderator approval, and is invisible to normal visitors.

    10 threads, or 10 comments?
  14. chrisjames

    This message is awaiting moderator approval, and is invisible to normal visitors.

    I get that message every time i post something, and it usually takes a while for posts to get approved. I'm not complaining about it; I'm just curious. What does it take to become normal visitor? Is this just because i'm a newb, and things will change after a while? Or, do the mods here have a...
  15. chrisjames

    Unstuffed Peppers (Mrs Bear’s Method)

    it looks like bandcollector beat me to it with the unstuffed cabbage.
  16. chrisjames

    Unstuffed Peppers (Mrs Bear’s Method)

    this sounds pretty tasty, bear! i may have to convince the wife to try this out. she used to make stuffed cabbage a lot, but then started making unstuffed cabbage. it is pretty similar in concept to your recipe, but it obviously uses cabbage instead of bell peppers. she also uses regular tomato...
  17. chrisjames

    Dump Newbie Question

    out of curiosity, what are the dimensions of each cooking rack?
  18. chrisjames

    Whole Hog on a GMG JB advice needed.

    Are you doing racing style or butterflied? I would ask the butcher for approximate dimensions of your pig...if you have not already requested it, you may want to tell the butcher to remove the head and shanks to make sure it will fit.
  19. chrisjames

    Lang cooker a month early

    nice...among other things, one of the things i like about the langs is they don't put wagon wheels on their smokers. i'm not sure how that became a thing.
  20. chrisjames

    New member advice needed

    if you look at the questions and answers for that smoker on homedepot.com, somebody asks what gauge steel it is made from. one of the responses says 3/32", and another seems to confirm it by saying it is very thin steel and spot welded. that $400 smoker from academy looks like a pretty decent deal.
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