LarryR

I can second Susie Q's, if I'm not seasoning my tri's with Pappy's I'm using Susie Q's. Excellent stuff!

Depends on what I'm cooking: Ribs - 1 - 2 fist size chunks Butts - 4 - 6 fist size chunks Brisket - 6 fist size chunks (I like a heavy smoke on my briskets) I use ECC also.

This is now my favorite brisket rub/paste, dinner guests raved about it, the flavor was out of this world. The recipe is from BBQ Bible Sauces Rubs and Marinades by Raichlen. It's a winner in my book! ½ cup ground coffee ½ cup kosher or sea salt (I cut this in 1/2) ½ cup packed dark brown sugar ¼ cup hot paprika 2 T ground cardamom 2 T ground ginger 1/3 cup chopped fresh garlic ½ cup veg. oil or as needed Combine all ingredients except oil in food processor to mix. Add oil to make a thick paste. Rub on brisket and refrigerate 4 hours or overnight.

PICTURES Did this 13.5 brisket yesterday, the rub was amazing, awesome flavor. She was incredibly tender and moist, cut her with your fork.

Thanks for the tips Syzygies, you're far more ambitious than I, I bought Tandoori Masala and plain yogurt to mix it with. I guess the reason I was shooting for a high temp was due to everything I read says traditional Tandoori is done around 900 degrees so I thought I'd try and replicate it with my ceramic. Makes sense thought that even though it's ceramic we're really talking apples and oranges in terms of cookers . . . still my take her up to around 600/650. I'll be sure to post some pictures! One last thing, any thoughts on how long thighs will take? I'm thinking about 5 - 7 min a side . . . I have a thermapen so I can check the temp, just don't want to be opening the cooker more than twice.

I'll be trying some Tandoori chicken this weekend. going to be shooting for around 750/800 dome and doing them direct on the upper grate, any tips? I'm thinking boneless thighs will work well.

Interesting, never thought to roadside a Turkey. Will have to give that a shot!

I too only do enough for a single cook so storing hasn't been an issue. Never tried heating, just shake it a bit and it seems to mix it just fine. Good stuff . . .

Stuffed Tri-tip The SO brought home a "Stuffed Tri-tip" last night from our meat market. Had never stuffed a tri so I was excited to try something new. Very tasty. Turns out it was stuffed with mushrooms, green peppers, bread crumbs, cheese and I think it was ham. Middle was a perfect med. rare with the ends being med. Nice twist on one of my favorite cuts of meat.

Black is SEXY, cars, little black dress, black high heels and a black KK . . . SEXY!!

It will be interesting to see what kind of software will be delivered with it. In my opinion its Amir's Stokerlog that makes Stoker such a great product.

You know Trish, I think you're right.

Yea that bee was odd, just hung-out on my damper for most of the cook. Smoke didn't even bother it. It's funny you ask about temp. I've never temped on until this cooked, was just screwing around with my thermapen, she was around 150 in the thick sausage area when I pulled her. The cheese was actually perfect, couldn't have done it better if I'd planned it. It was a fun cook. Super Bowl coming-up so more fun food to be cooked, ribs, wings, fatty and burnt brisket ends.

Some football grub from the weekend. Fatty was Roasted Red Pepper and Carmelized onion sausage stuffed with shallots, garlic, baby bellas and cheese. Turkey Legs are a combination of Smoke & Spice's recipe Two Stepptin' Turkey Legs and Amusement Park turkey legs. Tasty football grub! http://s217.photobucket.com/albums/cc31 ... =slideshow

This is a great recipe, actually it's the best grilled chicken recipe I've ever tasted. Be careful, this stuff is very addicting. It's from a good Q friend of mine, Brian S., on another board we're on, it's overwhelmingly the most talked about recipe on there. It's based on the chicken you get at the roadside chicken stands (if you have any in your area). I hope you enjoy it. ROADSIDE CHICKEN 1 cup white vinegar 1/2 cup veg oil 1/4 cup worcestershire sauce 1 TBS Sea or Kosher salt 1 TBS white sugar 1 tsp garlic powder 1 tsp onion powder 1 tsp white pepper 1/2 tsp celery salt Mix/shake till well dissolved. I put mine in a old worcestershire bottle with the shaker top. You can marinade the chicken in the sauce for up to 2-8 hrs before cooking. If so discard marinade and make fresh for the cooking sauce. I apply the sauce every 5 min to both sides and turn every 5-10 min. Apply one final coating 5 min before removing from the grill. You can't put too much sauce on while grilling. It will build up a nice layer of flavors. I usually add one small piece of apple wood while grilling also. Note: If you are going to marinate the chicken first, then leave the oil out for the marinade process. Make up a fresh batch for basting the chicken with the oil in the sauce. I highly recommend marinading for the max. time.

Sunday Brisket Got an itch to do a brisket last night so ran to the store and had her on by 10:30 p.m. She went just under 19 hours, edges were a bit done, a bit of a stubborn brisket. Great flavor though, nothing quite like it. I did her over ECC and oak red wine casks pieces at 225 grate. Point is back on for burnt ends. So far the ceramic has been running 20:50 on 50 pieces of ECC.

I do re-use from time to time and no flipping, just set her on, smell the cedar scent and drink a cold one or in that case sip some great wine.

I do my Cedar Planking direct. If you you soak it for at leas 60 min. and do over what I call a med fire (325 - 350) you'll be golden, no fires etc. I'll reuse my planks from time to time. I make sure to scrub it down good after the cook. Back to my brisket!!

Update on my Stoker Experience Just thought I'd update everyone on my Stoker use on my ceramic. I've got her dialed in, see pic. below. The amount of wood I was using was the issue, I've been using smaller (and fewer total volume) with great results, just like when I use her with my WSM. Along with Amir's Stokerlog the Stoker is such a great product. There's nothing like being able to monitor or control my smoke while at the driving range from my Smart Phone or from the comfort of my recliner on my laptop (like I'm doing now). I know ceramics hold temps very well without a Automatic Temp. Control (ATC) but an ATC can make this hobby even more enjoyable, if you're a "gadgets" person. If anyone ever has question re: Stoker or Stokerlog don't hesitate to reach out to me.

2 1/4 lb piece of fresh salmon, marinaded in white wine, lemon juice, dill, salt pepper and lemon zest. Cooked for 35 min. (about 5 min too long but she was till great). AWESOME! I forget how great cooking with cedar planks can be.

Hey Now! I'm a butt man myself, LOL. Super simple preparation; skinned, dusted with Pappy's seasoning, on ceramic in-direct @ 350 for 20 min. each side. Used Original Rancher Natural briquettes and a small piece of cherry. Juicy and bursting with flavor, AWESOME!

Skinless thighs over a chunk of cherry wood. Never ceases to amaze me how moist the final product is off of a ceramic. Tasted amazing! Super simple preparation; skinned, dusted with Pappy's seasoning, on ceramic in-direct @ 350 for 20 min. each side. Used Original Rancher Natural briquettes and a small piece of cherry. Juicy and bursting with flavor, AWESOME!

Utes 31 Bama 17 our Game Day Wings

My son is in town for the holidays and the kid can eat PP like no one's business. First thing he did when he arrived was pulled a bag out of the fridge and devoured it. Serve it with No. 5 (ketchup based sauce), he loves it.

Hey Conodo, actually when I close the lid there's a slight gap on the right-hand side of my cooker that has room for the probe wires. One of these day's I'm going to get around to replacing the gasket "butt" I've been too lazy. Cook is going great, 10 hours in I'm sitting at 164. These are the biggest butts I've ever done. Usually I do 8 lbrs. Probably should have put them on the bottom grate but I prefer how she cooks up in the dome. More pics to come . . .