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You know when you had a good meal? .... when your whole "arse" gets hot... not just the ring!

OMG, egg's without at least Cholula is criminal! :Edit: ... Tell me this don't look like a breakfast fit for a chilhead.... (threw on some sriracha on this one) Weirdest food eh? hmm... People here probably won't think it's odd...but Hot Chocolate. I mean after all that's how the Mayan's...

Last weekend, Deep fried wingies with Franks, %100 Pain, Reverend Marvin's Hot Q sauce, Dave's Temporary Insanity, n some real VT maple syrup Tuesday, reheated some frozen ABT's. Yesterday, burritos made from smoked chuck roast, a can of Rotels, black beans, chipotles that a fried smoked, and...

I could post a really great chili one, but it's against the rules.:P :lol: :lol:

I know it's a huge topic for debate, but them juices out of the foil are something that sould NOT be lost !

I'm gunna bet getting a case of packers (the whole thing...the flat and the point). I'll try to get a pic of the marbling I'm talking about. Here's a good site (not mine) that talks about the different parts. http://www.azbbqa.net/articles/brisket-trim.htm (This just shows how to separate before...

If I may... I'd like to interject that one of the most important parts of a good brisket is the actual packer choice selection. Talk to your butcher and ask him to bring out a case of packers and look for the ones that have the best marbling on the flat side. It's a different type of marbling...

Mine are toast. Got 4 inches of snow the other day. :onfire:

I actually sold my gasser after cooking with charcoal/lump for a while. It's common to hear "yeah, but the gasser is great for quick things like steaks and burgers" to which I respond... So is my Smokey Joe (the little one). I've got a WSM smoker, 22.5 One Touch Gold, and the Smokey Joe Gold...

My farts smell like ... Hmmm... dunno.

That looks awesome!

Yeah but it's a ding-bat font...which isn't meant for type....just symbols.

I grew paprikas 2 years ago...they sure weren't mild.

I use a hot paprika in my BBQ rub. Pretty easy to find up here.

Sorry about the swill on the counter. I tried to crop it out. LOL

I have a real nice pic of some habs, and assorted chiles on my work laptop, I'll post it when I get there.

Weber all the way.

My favorite chiles for chili are: NewMex, Ancho, Pasilla, De Arbol, Guajillo & Pequin. All freshly ground and used in the right proportion of course. ;-)

Sooooooo, how were they:?:

Probably too late, but I'd go with charcoal and just a few chunks of fruit wood. Keep the top vent 100% open at all times and control the heat with the vents on the firebox. You can make the smoker a little more efficient by adding a charcoal basket, lining the cooking chamber with firebricks...