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Here is a link to craigslist. I have a friend selling his lang. It's just like new and at a great price. http://rochester.craigslist.org/for/2476955879.html Fritz

Here is the low down on this recipe. I grew up eating this stuff and its out of this world....Cornell chicken. http://www.roadsidefans.com/chicken.html

Does she have type 1 or type 2? I have type one and I use an insulin pump. I have no problems eating Q. '

I would like to do this too. I wonder if you could adapt the motor from an outdoor grill rotissore (SP?)?

I put the pepper corns in a zip lok bag and hit it with a CO skillet or a meat tenderizer. Works great, easy to controll the size.

Ground or rubbed sage

Oiling the grates and letting it burn is proven method to help foods not stick. The burning turns the oil into carbon which is black and very non stick and that is one of the reasons this method is used on cast iron pans. Fritz

This should help. http://www.smokingmeatforums.com/for...ad.php?t=58920 Fritz

interesting......I bet you could even make "burnt inards" with gizzards too. Well Done!!

Hey Dingle, I think the Dinosaur serves up very good que, probable not in the top 50 but I think its very good. I like mine better but thats because I make it to my likeing. You going to the Roc city contest? Fritz

If I remember corectly Its 5-10%

Get that dang thing off of me!!

Dan, looks great!! What size casing did tou use?

Not much if any at that temp.

Here's a good reason why we all should focus on the positives today.... http://www.youtube.com/watch?v=MslbhDZoniY

Here is the marinade/cure that I have been using for years. You will love it!! Let me know if you give it a try. http://www.smokingmeatforums.com/for...ighlight=fritz

Oh...Welcome to SMF!!!

Brine as has been suggested, rinse and dry off. Sprinkle with what ever seasoning you like. I like to smoke at 300 untill the breast is 160-165 (w/o the dark meat you won't have to go any higher than that). With the higher cookin temp. the skin will be nice and crispy. Poultry is a tender meat...

I'm a propane guy but some how came a cross this site. Anyone ever use this stuff? Just wondering... The meat sure looks good too. http://www.1-800-kobebeef.com/usdaprimebeef.html