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Good luck! X2 uncle Peng!

I scored the hot tub for free on Craigslist and it needs a new circuit board and cover. SO after the gravel, weed fabric, 10/3 UB-F wire, a 220 breaker, circuit board and cover, plus a few parts, is around 1100 at this point. Not bad concidering they are 3-4k for the medium sized one I scored. (76" x 82") Nice score! We used to have a PDC tub, was fun for couple of years.

Maybe a follow up phone call may help. We recently went to all online applications and I do not like it at all. I prefer to meet the person and ask a few questions before I even review their application or resume.

That is a start and more that what I had before the BGE.

A few more cooks and everytime you open the egg you'll be happy, even when there is no fire. Smells fantastic. Maybe the best cooking item I have ever had! finally able to use that smilie I thought you had one Peng?

A few more cooks and everytime you open the egg you'll be happy, even when there is no fire. Smells fantastic. Maybe the best cooking item I have ever had!

Box trap and relocate or shoot! I had to get a trap for squirrels that kept getting in my attic... I trapped 23 squirrels also. They were getting into my sofit and annoying the shit out of me. Pesky little buggers! Very dirty aswell.

Box trap and relocate or shoot! I had to get a trap for squirrels that kept getting in my attic... I trapped 23 squirrels also. They were getting into my sofit and annoying the shit out of me.

even though its new vs refurb ? also with the sundown im looking at a prob 2 week wait time with shipping from db-r i realy dont care for that Chris at db-r is a great guy to deal with. So the wait is well worth the price you paid as they are currently running a sale on the refurbs.

Box trap and relocate or shoot!

hmm that's a unique Idea. I introduced the gf to hot wings and now she loves them. Best one she ever said she had were just some wings over a open camp fire doused in Louisiana hot sauce. I can tell you this, smoked wings get eaten quickly around here. I took some to work and heated them up and people were looking around to see what that smell was. (When you cook over lump coal and wood your food gets this smell that makes your mouth water.) Some of the my coworkers tried them and loved them. Yesterday I found out they are going to buy a couple of bags of wings and pay me to smoke them for thier lunchens they have.

Ok I put the shoulder on last night at 10pm and the grate temp was 200F. Woke up and just checked it and now 209F and the pork temp is 148F. So I just may be doing this right. I went out to check things and opened the lid and WOW does the shoulder looks and smells freaken good!

I hope this one works out better for you J.

Welcome

Welcome

I understand that. We have a local bar that makes wings almost as good as the Anchor bar in Buffalo.

Aged rum TOP!

Don't exceed 225 and let it go until the meat is 185 and you will be golden. The rest will just make it better. Start with cold meat and make sure the smoke is rolling when you put it on My plan is to keep it right around 200 with some heavy smoke. I will rub it the day before and keep it in the frig. I was told 1-1.5 hrs per pound so if I put it on at 10pm it should be ready for supper the next day. Also with this Mavrick unit I have I can watch the grate and internal meat temps. I smoked a 10 pound bag of wings with hot wing rub and they went quick. I was suprised how good they were! Smoked wings? BLAH!!!! J I thought that to until I tried one. Granted they are not like deep frying them, but good.

I like Mount Gay, but Sailor wins for me. Flora de Cana wins by far in that challenge. clear and spiced? I love the clear but I didn't fall inlove with their lower cost spiced rum. I think they have 3 ages do you know what you tried? Tried 4, 5,7, 12, 18. My choice is 7, 4&5 aren't good and 12,18 aren't worth it. 7 to 9 years seems to be the best aging time for rum. All the sipping rums I have tasted have been of that age. It does seem the longer it ages the more oak flaver they develop. I have a bottle that was aged for 21 years and that shit is strong!

Prime rib is my next venture. So any tips you have are welcome. I love to eat prime rib and home made bread all soaked up in the drippings.

Don't exceed 225 and let it go until the meat is 185 and you will be golden. The rest will just make it better. Start with cold meat and make sure the smoke is rolling when you put it on My plan is to keep it right around 200 with some heavy smoke. I will rub it the day before and keep it in the frig. I was told 1-1.5 hrs per pound so if I put it on at 10pm it should be ready for supper the next day. Also with this Mavrick unit I have I can watch the grate and internal meat temps. I smoked a 10 pound bag of wings with hot wing rub and they went quick. I was suprised how good they were!

Fuck you you fucking fuck Come on up and try it.

BGE fun TOP!

Going to try my hand at pulled pork Wensday. I bought a 9lb pork shoulder and plan to rub it down Monday and start smoking Tuesday night.

Most the people I know who have developed a taste for that have also developed a taste for penis. I'd be careful with that stuff man. I'll defend him a bit and say that ONE is tasty, two is palatable and three if fucking disgusting. Have to be uber thirsty and lime is the only real flavor. I am an equal opportunity drunk...at least I'll try things once. Yes I have to agree drinking a couple is ok, but beer and malt beverages give me hartburn badly. Mostly the reason I enjoy drinking liquor. Interesting. Mikes would give me heartburn and so does any alcohol I add Coke to. Do you drink reg or diet Coke. Reg Coke gives me hartburn.