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Heck, if Bigwheel's nervous about it, I'm nervous about it. I've seen 'im willing to eat other things out for 9 hours... Sad, but I guess I have a consensus. Damn.

Hey, y'all. I made my first Griffloaf yesterday late afternoon, probably brought it in around 6:30. We set it in the oven for safekeeping while my missus finished up the sides, and we got the little guy set up with some food. I actually followed the recipe (hey, first try and all, mess with...

Pretty sure I can pull that one off... time to hit the store!

Nice job! I'd take 3rd in brisket any day.

Y'know, bigwheel, gas is for cars, electricity is for light bulbs (an' a heap of other stuff), but charcoal is for Q. Don't worry 'bout the folks what's as don't know better.

Well, Bob, how'd it go?

+1 to Griff. Any camping trip I even think about causes a significant weather event.

I'm getting my sleep in now, and approaching this with healthy reverence (respect and fear in a good combination). The guys in my men's group tell me I'll never sleep again... either they're waking you up, or you're lying there thinking about what you did wrong that day, or wondering what...

Looks like you've been a good boy! Keep us updated on all the good uses...

yeah, I keep sending you pictures of her plate.

What'd you use for rubs/sauces? I'm always digging for details in the quest to perfect my own...

Just had to share, because random people from the internet don't care but I wanted to tell you anyway... It's official, I'm gonna be a 1st-time daddy in February. Saw a heartbeat today.

We've got a thinner stone, but it takes some serious heat. Wife got it from the Pampered Chef...

So I had to try, though, right? I did. I mixed up a brine of sea salt, water, garlic powder and onion powder, and let them soak for about 1 hr 15. Then I patted them dry and rubbed with a mix of garlic powder, onion powder and chili powder, and put them back in the fridge for 40 or so. While...

I had ranch burgers for lunch, so +1 to the ranch dressing... it's totally a staple in American eating!

Good morning, everyone. I'm gonna try smoking some chicken breasts today for dinner. You've seen how small my grill is, and usually smoking for me is a result of inadequate heat and/or space. Today I'd like to do it on purpose, although my only smoke will come from the charcoal. The steaks...

Last time I tried the onion I know I was short on heat, but even so any time I tried to move it it tried to come apart. How'd you keep yours so pretty with the transfer from the grill?

If I had a pasta maker, I'd be waaayy too round. Looks fantastic.

Right now I'm just jealous... our budget wouldn't survive me buying a 24 pound piece of meat, so neither would I. She'd kill me dead on the spot. Maybe if I finish landing this new job I'll get there. Looks great!

So far my chimney is a very large bean can that's been ventilated. I have used it 3 times now, and the first two worked like a charm. I need one full sheet (two pages) that I crumple at the bottom, and can probably fit 15-20 unlit on top of that. Bob in Fla. is sending up his unused chimney...

+1 for winter. I sure didn't move here from Louisiana for the heat! Now I've just gotta figure a good way to smoke in the winter if I've gotta dig a path to my (future) smoker. I'm still thinking one of the smaller barrel types with the offset firebox so I can grill and smoke to my heart's...

So... My lovely wife bought a large steak at the store, and because I wanted to make sure it was cooked through for her (no pink, sadness), I cut it into two still-decent-sized steaks rather than cooking it as one. Also pretty thick. I don't know what was up with my newspaper, but all it did...

Looking tremendous! I could just about get there by the 4th if you were gonna have leftovers...

Thanks gang! The results were pretty clear...

Not an expert, but here's what I'd say... how long until you have to have this ready? Can you start cooking yesterday? Electric isn't exactly the popular way to go here, and the brinkmann bullets are small. Considering the hours required per cook, you may already be too late with this size...