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I make due when the surroundings aren't conducive to using charcoal. Why, I once cooked a 24 oz sirloin using a Zippo lighter. Done to a turn!

Thanks Jim. What a I looking for? The stuff that's in the same isle as the "Dales's" marinade etc? And do you have a favorite for turkey frying?

Hail Centralites! Deep fried our first turkey yesterday. I am please to report a flawless performance with zero mistakes. However, we did not inject the bird as recommended because we just didn't have a recipe for a good injection marinade. What y'all shootin' your birds up with? 8)

Seen on a bar napkin recently: "One martini, two martini, three martini, floor." :cheers

Got me there Nick! Notice I never talk about the company we never get that time of year either? Phone rings off the hook from Thanksgiving until Easter then, "HELLO?" Which reminds me. I gotta get the Stone Crab ordered for the Super Bowl party! Jumbos are on sale! 8)

Did some hickory and plain flavor on the 008 Cookshack Smokette. It's pretty easy and the results are fabulous. Used the HiMountain jerky kit, cure and flavorings. We followed the "QDogg Method" technique as described by MainelyDave. A1Sooner cautioned me about sending out too many...

"Now that's funny right there, I don't care who y'are" Larry The Cable Guy

Allow me to conclude my remarks by saying I am so darn excited about this entire proposition I intend to smoke my oatmeal in the morning. 1/10th oz of hickory at 85 degrees for 15 minutes. Goodnight everybody! 8) Airboss has left the building...

As promised... Pulled Sammies today with ice cold beer and bowl games. Happy New Year to me!

The blenders full of kiwi, pineapple and fru fru dots. Toss in almost a whole once of peppermint schnapps, laddle on some low fat whip cream and there you have it. Yum-o! Me? Oh I'll take my New Years usual. Three fingers of Ol' Factory Whistle" neat. Yep. One blast and you're through...

Got em' all but it took six tries.

Took off the butt at 190 degrees. Pulled and stowed in the fridge for tomorrow. The Cookshack system is the Ron Popiel of smokers. "Set it and forget it." It occurs to me that this may not be appealing to the pros here but it's just right for guys like me who still can't figure out how tongs...

Thanks Jim. I'll try that with the next smoke which will be brisket to be served on the 8th while watching THE Ohio State "smoke" the Gators! Can you tell me why this trick only works with briquet and not lump? What's the principle? FYI, I've been cautioned not to use the pre-soaked with...

Thanks for the welcome back Nick. Frankly this new tatoo business has really kept me busy. Seriously, I am traveling a lot on biz and with the winter company demands here in S. Fl I've had little time to post. I have been keeping up with ya'll via son Greg however. I suspect the new 008 will...

Jerky is in the "que" Scotty. Had to send away for my cuttin' board and razor sharp knife from Hi Mountain Seasoning. I really appreciate your pdf and have shared with my pal in Dallas who is a jerky zen master.

The Cookshack is a real live wood chunk smoker. www.cookshack.com Far as Greg's mechanical aptitude is concerned, I taught him everything he knows. Matter of fact, I gave him his very first pounder...I mean hammer.

Happy New Year gang! Just to let you all know Mrs. Airboss surprised me with a brand new Cookshack Smokette for Christmas. The old Char Broil H20 will be shipped off to son Greg. I have no idea what he'll do with it. Last night we did our first butt. It was all too easy. I seasoned the...

FYI here's something my research popped up with today. Anyone have any experience with these folks. Looks pretty good. http://www.himtnjerky.com/

Seasons greetings gang! Does anyone have a good jerky recipe, idea, technique? Mrs. Airboss surprised me with a Cookshack Smokette 008 for being such a good boy this past year and I'm anxious to try some.

I thought the "Horse" was a trip until I went to O.U. for "Dad's Weekend." Oh baby.

Greg: What about the Crazy Horse? They used to have a good buffet there at lunch time? The "veal" is superb.

Abruzzi? Abruzzi? "Tour of Cleveland...?"

Beauty pics and I can almost taste em'. What was your target temp for the ham?

My mouth is watering! The only thing that breakfast plate needs is a little scoop (~ 12 oz) of the green bean casserole.

I agree with Jim. I've been gifted and have gifted myownself and the sets all have "crappy" tongs, a device that needs to be "best."