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Thanks to all.

Its time for the boyscout fund raiser I mention back in December. 48 bostonbutts have been ordered, no turning back now. Wish us luck, pictures will come after the cook.

Google Buckboard bacon and check it out sometime. Its made with a bostonbutt cured with Hi Mountains buckboard bacon cure for 10 days in the fridge, soaked and then smoked. cant wait till this thing gets ready.

Max, the bacon looks great. Just wondering if u have tried Buckboard bacon? Mine will be ready to smoke this weekend. Cant wait to try it out.

cant help u with the comparison, but I have the meadowcreek CD 108. good company with good products.Check out www.smokeymountainbbq.com if u haven't already. great website with tons of info about meadowcreeks products.

sorry to hear about the smoker. guess i'll cook some chicken and ribs on Christmas with my new wsm. when one goes down, one must rise up.lol

sounds good. Where did u get your ham. tried to find one at sams club but everything was already smoked.

don't give up on the blanket yet SSBBQ. that's what that thing suppose to do. if your smokers dragging a little because of the cold, cover her up and she should respond. mine hit 260 and I took it off, it went back to 240 and held there. just make sure its a 100% cotton. uh, learnt the hard way. lol

cook went well. 25degrees at start time. MeadowCreek CD108 and my new WSM done well. Cooked at 250 on the wsm and had to add a partial chimney at the 6hr mark, not sure why but it still seemed to do a good job.

I have a movers blanket that I use for my MC cooker. Works pretty good. Just got my WSM this week. It will be going toe to toe with the ol MC. I do have a EZ up also. Looks like its going to BBQ or bust this weekend. Good luck pete with your first cook on the WSM, I'll be right there with ya.

cooking on my meadowcreek pigroaster this weekend. Its fired by charcoal and im getting a little nervous with the temperature being in the low 20s at start time. Any suggestions on keeping the temps up without burning through the coal to quickly.

Thanks for the reply Bob. This will be a selling to the public event with with 3 compartment trays. We will be controlling the amounts of each item.

Been asked to do Bbq for the Boyscouts. Bbq plates seem to be on the order. Anyone know how many ounces of Q would be a good helping. Q and 2 sides is what I'm thinking.

thanks for all the feedback.I'll let u know what I go with. Better yet i'll just tell'em ALL THE ABOVE. Takes me off the hook. lol

Smoking and selling butts on the 22nd for Christmas. Need some advise to give the buyer on the best way to keep fresh until they use on the 24th or 25th. Don't think freezing and thawing is the answer. Thinking more on the lines of wrapping tight and refrigerating till then. Any thoughts would...

the kfc slaw is ok but we here in the piedmont of NC prefer the white slaw or mayo slaw. By the way, nice looking grub.

Thanks guys for info.May just make that 22.5 a Christmas gift for myself.

just read about the crappy weber. have to say this is the first negative comment I've read about this unit.I am or was close to ordering the wsm 22.5. Can someone catch me up on the problems and fixes for this unit. Just want to get it right the first time before spending that kind of money.

well said bigwheel. I think!!!! lol

Take it off. Left it on once, felt like I was biting through dried plastic. When you remove the first membrane there is a less noticeable second membrane that needs to stay to hold the ribs together. You cant miss it. I have ran across some store bought ribs that already had the membrane removed.

This cookie stays in the carport till the smoke flies!!!!

meadowcreek CD 108

sounds like we have a mustard debate going on here.To slather or not to slather.

Thanks for the info bigwheel.Got thanksgiving coming up, think i"ll lay off the mustard and try a little oak in my smoke and see what that does.

yeah bob i do use yellow mustard as a base,and only use hickory with apple.maybe need to quit watching to much TV:confused: