tcoliver

Re: Saisuda my Wife and Endorphin Junkie.. You definitely married up!! Better keep dealing with the heat, and honoring her wishes, may not get so lucky again

Re: It's Almost Here! You committed a cardinal sin and opened the top in mid cook.

Re: Happy Holidays to all Salute!......To Dennis and all here...and may 2011 be happy and prosperous.

Re: Dear Santa Ove Glove (Get Two)

Re: New to forum from AU Oh, yeah, definitely the biggest piece of meat I've ever cooked. Took a month to eat it all.

Re: New to forum from AU

Re: Not much cooking going on

Re: Not much cooking going on Here is my post Thanksgiving cook. Huge Butt!! 15 hour cook. I little bitter sweet because I am now down to only one box of the original best coconut charcoal. That stuff still rocks. Put it in, took about an hour to set temp. Held for 15 hours at 225 without doing a thing. Tasty lunch for all. I took pictures this time Sanny! One more box DSC02279.JPG[/attachment:9isw8sek] PRE_2010-11-27-120706.jpg[/attachment:9isw8sek] PRE_2010-11-27-121723.jpg[/attachment:9isw8sek]

Re: New to forum from AU Welcome! I was just wondering about all the extra wrappings you have, the metallic lining, the paper wrap and the cardboard around the crate. Is this the new way of crating or is that particular to Australia? Happy cooking!

Re: Thanksgiving 2010 Have you checked to be sure the latch is all the way latched? Past the second click. If it is you may have raised the temp too high at first and it may take a little bit to get it down. Good word of advice is to not overrun your target temp. Its easier to go from low to high than to bring it back down from too high. Close up the top until it touches, bring the temp down and then start adjusting up again. I suggest closing the bottom damper but opening the "wheel" to full open. Then adjust the top the rest of the time. Good luck, either way the Turkey will taste great!!

Re: Saturday Night Bone-In Im just chuckling

Re: Roti Duck Well, that's what any responsible male SHOULD do, CookShack! I beg to differ, considering its the probe "hole" that you are sleeving this clearly should be the responsibility of the Female!

Re: Not much cooking going on Nope. Imaginary ribs lead to imaginary waistline. Niceeeee!!

Re: Not much cooking going on I shouldn't gain any weight from them then should I?

Re: Not much cooking going on

Re: Not much cooking going on Well I haven't posted many photos lately so heres a couple, doing ribs today. Its sunny and 70 here in Snellville. PRE_2010-11-13-120908.jpg[/attachment:20cn7wdf] PRE_2010-11-13-120834.jpg[/attachment:20cn7wdf]

Re: Ok, so we have a new look... Life is Good!

Re: Ok, so we have a new look... Now lets get working on the view unread posts button on the bottom using IE

Re: Say Goodbye to this Red forum I just updated to IE9 (Beta) but still no luck.

Re: Say Goodbye to this Red forum I hear ya, I really like Chrome better too but some webpages I use don't work as well with it. I am using IE 8.

Re: Say Goodbye to this Red forum Anyone else not have the stuff at the bottom? Ah, I just logged in with Chrome and the stuff is there at the bottom. Must be a problem with IE. Anyone know of a setting that could be off?

Re: Say Goodbye to this Red forum For some reason I don't have that at the bottom of my screen. I have nothing under "Who is online". Weird.

Re: Say Goodbye to this Red forum

Re: Say Goodbye to this Red forum Wow, just signed in to find this new forum. Still looking around but at first glance it looks cool. The ability to upload pictures from PC is going to be nice. One thing I don't see is the button for "view unread posts" in the post you are in. Yes its on the original page but not in subsequent ones. I'll keep looking around. Nice Dennis.

I agree Syz, I use the extruded lump for low and slows strictly because of the long burn time. I expect after an 18 hour cook that I will have to clean out ash. As long as the extended cook time is there I am not so concerned with the ash content. Too bad about the shipping issues though. I'm running low on extruded.