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They are probably upgrading to gas.:rolleyes:

The restaurant owner said that the biggest drawback is the lack of a smoke ring, but that he used nitrates to get one. As for texture I had a pulled pork sandwich the first time, and on the next stop I had a brisket sandwich. Both of them while not as good as my own were good enough that I...

There is a BBQ joint near me, that uses a Cookshack. I have eaten there 2 times over the last year, and the food is pretty good. It is definitely better than the other BBQ restaurant in town. (Famous Dave's)

We have a Famous Dave's here. My wife and I went for lunch once. The ribs were edible, my wife's reaction to my brisket was: "Gross! How can you eat that?" That being said, I would go back again (and order a burger) as they are good corporate citizens. I work with people with disabilities...

It took me 3 brisket flats to find out why everyone liked brisket. Keep at it, and make chili with that dry brisket. Brian

That looks great. I love Griff loaf.

Sorry to hear of your loss Bigwheel. You and your family have my condolences and prayers. Brian

I'm just a Yankee so I don't know much about BBQ, but I've read that the drippings from the meat evaporating in the water pan produces enough moisture for the smoker. I cook on WSM, with foil balls in the pan, the covered with foil, and have rarely had a problem with dry meat. Brian

Hey Jim, How did you like the new K?

It's 6:35 am, and both the thighs and the ribs look as if they would make a great breakfast!! Brian

Looks great Griff!! Brian

For the last 2 years I've been using Mike Mills Magic Dust with good results. Brian

When I bought my second WSM it had the that problem, and Weber shipped out a new center section right away. It to had the same problem, and once again Weber shipped another center section that was right. Brian

I have 2 WSMs, and have sand covered with foil in one, and have been experimenting with small balls of foil crumpled up in the bottom of the other pan, and then covered with foil. It creates an air gap like a piedmont pan has, so there is no problem with radiant heat effecting food on the...

I just got my first bottle a few weeks ago. I cooked some butts last weekend, and put 3 sauces on the table. Blues Hog, Tennessee Red, and a sauce from Nebraska called Sweet Peppers. Everyone agreed that the Tennessee Red tasted great on Pork. Brian

Re: !@

By the look of the pictures, I'm pretty sure that you did every thing right. :D The ribs look great. Good luck with your new cooker. Brian

IMHHO Scottie is correct. I always have the doors upside down for the very same reason. Of course it could be just a New England thing. Brian

Wicked Good Competition Charcoal was very hard to get lit, but once you did it would burn forever. Where did you get this lump, and is Namibian the brand name? Brian

Great looking ribs, with awesome color! Brian

I thought I smelled BBQ drifting over from the west. Looks good!! Brian

It's 5:20 in the morning, and I just want to smell the steam coming off that loaf!! Did you mix up a stuffing, and put it between two layers of the loaf? Looks great. Brian

How much charcoal did you use, and how often did you have to add it? Thanks Brian

I just finished eating turkey fajitas, and you made me hungry again. :D Brian