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On 10 Oct 2005 11:12:50 -0700, wrote:

>
>Steve Calvin wrote:
>> wrote:
>>
>> >
>> > I do make my own.
>>
>> Good man! ;-)
>>
>> >It's nice that my sister lives on an acre filled
>> > with shagbark hickories. I mostly just buy the sauce there.
>> >
>> >>Amen!! Once I learned to manage the temps on my ECB my bbq has been
>> >>better than restaurant bbq. Even my mistakes:-)
>> >
>> >
>> > Or even just a Weber Kettle. A local grocery had baby backs for only
>> > $2.99 a # a few days ago.
>>
>> Certainly do-able on a kettle. I actually started on my Weber Silver B
>> gasser but got tired of cleaning out the bottom of that sucker so I
>> bought the WSM which makes that task a LOT easier. Plus the temp control
>> is much easier too. Never had a ECB of K but assume that they're
>> easier to manage as well, although more costly.
>
>The only thing that would ever tempt me to get something better
>(probably a WSM) is the issue of winter. With the kettle there's a lot
>of tending to that I enjoy if the weather is decent, but I'm not crazy
>about standing in the snow. Not that I don't do it, but it's not so
>much fun.
>>
>> Long as you're enjoying, that's the key.
>
>Oh, I'm enjoying. That's why I'm at least 15-20 pounds overweight.
>>
>> --
>> Steve
>
>--Bryan

OK - I'll cross post this one time [to what looks like Seattle Foods].

The K is the way to go if you want to BBQ the year round. Couple it
with a Guru & it is 'set it & forget it' time. More accurate than
your oven.

I did the T-Day bird on my #7 yesterday and even though I made
provisions for the fact I had brined it, I had to advance dinner by
1/2 an hour. That 18lb bird was done in 2 1/2 hours running at 325
[dome temp]. I pulled it at 145F & it rested out to 155F. The
Famdamily pronounced the best yet [I used a little Alder], and in
haled most of it.

I'm enjoying too -too much, eh.

Harry