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I believe Paul Kirk opened a new Q joint there in the past year or so...similar to the one he has in NY...can't remember the name. BBQJEDI

Hey Mike, I just got the e-mail from Tracy telling me about you being here...I guess she sent the e-mail before you dropped by yesterday..too funny. I'll let he know we actually had a chance to talk...small world. Hope you enjoyed the ribs..I think you may have been the only one. Take it...

THE REST OF THE STORY… O.k., so that was WORK. Every time I wanted to MOP either the Ribs or chicken, it would take forever for the temp to come back up. What a pain in the A**. Ribs took about 6.5 hrs and the chicken came off after 6. GURU set at 230 majority of the time lo the bottom...

16 out...smoker taking its time to get back up to temp...hugh! Moisture is collecting under the jacket and is freezing before it hits the ground so icicles are forming...greeseee icicles. Ice was starting to form on the fan of the GURU, coming from beneith the jacket... so I had to turn it...

UPDATE..12:20 CST LUNCH TIME...12:20, first Mary of the day..very tasty. Put Chicken, Pork and sausage on top rack. Guru set on bottom rack, temp set at 230...I am hoping I get 15-20 degrees more on the top rack to cook on time. Had to adjust the chicken to the very edges, as I don't want...

SUNDAY, 10:05 AM - PRACTICE RUN... First let me preface by saying I am going to try this with one bullet, as transportation constraints at this time prevent me from bringing the FEC to THE BURN! Lesson #1, the covers for the bullets don't necessarily prevent moisture from collecting in the...

WILLIAM, I can only advise on those I have personally visited. I will not say what I didn't like, only what I found to be really GOOD; www.unclebubs.com - good brisket, pork and the chicken half is HUGE-630-493-9000 memphisjacks@yahoo.com 4848 butterfield rd, hillside Il 708-202-1227 Mr. Jack...

Now I have 2 reasons to use the word "FATTIE"...LOL Or, now I know what my tailor means when he sizes up my pants....hi yoooooo

Damn! I will mention you recommended the FEC100 via this board to Stuart Powell/Cookshack who said he will be there. I have been communication with him via e-mail. THANKS AGAIN for your recommendation, I'm just about ready to pull the trigger. I would drop by at Wesmont to introduce myself...

Anyone going to the National Restaurant Assoc. Expo in Chicago this weekend? Cookshack will be displaying. Wondering who is a MUST SEE, while I am there.. BBQJEDI

Kewl, Good Luck.

Has it at any time been kept out or above 40 degrees? Without puncturing the cryovac, you won't be able to measure the actual temp of the meat. In order to prevent a Food Born Illness, meat must be kept under 40. Freezing will not KILL any "viruses" just slow them down. I suggest freezing...

I have had problems in the past with a different probe for the wrong polder...see www.polderstore.com to get the right probe for the right polder...make sure the probe is really clean, and try checking the temp with an ice bath to see if that varies as well... BBQJEDI .02 worth

I have one that burns on the high side, one that burns on the low side...I use this onefor cold smoking and 2 others that are pretty consistent...boy is it hard barbequing...LOL

keep a record of your temps/times and test the "bend" around 4 hrs....may need more, may need less... Good Luck. BBQJEDI

Just a reminder, always cook to the minimum temp requirements for the paticular meat to prevent food borne illness.. FYI... FROM CNN.COM Update: 70 sick after eating fundraiser BBQ 5:07 PM TEGA CAY, S.C. -- Dozens of people got sick and some were even hospitalized after eating barbecue from a...

ALL, Last week I purchased an insulated "jacket" for the bullet...bbqguru.com and it worked WONDERFULLY! Temp last Friday in Chicago was 20 and got colder when the sun when down...the smoker held between 145-155 for 12hrs plus with the jacket. Cooked 2-12lbs boneless shoulders and after 12 hrs...

Little help, any ideas on what to use to clean the outside of a Bullet? Tried Soap and water in the past, but I want to restore the luster and shine....any feedback is appreciated...

Thanks for the feedback..I think I got too fancy with soaking the wood and not watching the smoker more closely. Next practice run will include dry wood chunks and the Polders set on alarm....Thanks again

Q: Its been quite a while since my RIVS(ribs) came out looking black. What may have caused this..new seasoned smoker?, temp spikes? or wood soaked too long in H2O? Little help... I'm thinking one too many temp spikes over 155 Any help you care to lend is appreciated. Thanks.