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TonyA

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  • Re: Questions about adding wood

    TonyATonyA
    I always light my fire, get at or a little through where i want my final temp to be, add chunks, setter, grid and food. I'll close the dampers down to where it should just about be and check it …
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  • Re: Burgers grown in petri dishes?

    TonyATonyA
    They only grew muscle tissue .. there is no fat other than what they may have cooked it in .. that has got to taste AWESOME!
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  • Re: New York

    TonyATonyA
    I would probably not recommend anything in little Italy-tourist trap. If you must, I agree that Angelo's is the way to go. If you are looking for the Italian thing go to Arthur avenue in the Bro…
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  • Re: 1st Pork Shoulder....Success

    TonyATonyA
    I cheat on my overnights, I use a party q. A friend of mine cooks without anything and it does what it does. He's gone out in the morning to 150 deg pits and just stokes it back up and keeps on …
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  • Re: Quick ribs

    TonyATonyA
    I can't believe they cooked so quick.. they look great though.. Lean the other two racks on the sides? might have to take a rib off each .. 
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