Recent content by Chris G.

Oh I would have loved to fix the Gold B...I LOVED that grill. I knew here inside and out...hot spots, cold spots, temperament...I miss her already. It was to be my last grill...over the years, I have replaced the burners, flavor bars, grates, igniter, and regulator. I also have the rotisserie...

Had a 10-12 year old Genesis Gold B, and my neighbors trampoline took flight last week and took it out. I keep a steel cable running through it, my Smokey Mountain smoker, and my Performer charcoal grill for security, and it drug those guys down with her. I was like John Belushi in this clip...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Shawn W: I'm pretty health conscious and I would really like to know if cooking over unlit can impart toxic chemicals to the food I'm eating. I would quit doing it. While your post certainly seems like a...

There seems to be some debate...a friendly debate ...over cooking over un-lit charcoal. Here is a blurb I scanned from a book called “Chemicals in your home” by Dr. Grange Hestead. The book stated he was a professor, and then director of the Wright State University Chemical Engineering...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Dave Schwartz: Chris, all the local Sam's Club had was 6-7lb brisket flats. Will they work out ok on the WSM? Thanks. Dave <HR></BLOCKQUOTE> Hey Dave. Yes they will work fine, but I believe they are...

Thanks for the compliments Steve! A 10# brisket will probably go about 12 hours. But again, ambiet temp, wind, ect., will all effect the final time. And no offence to the minion method, but I will never advise to cook over unlit charcoal, and never will. I have never found a need to add...

It will have no effect on accuracy, however, if the "coat" gets think enough, it could slow the reaction. It would be just like a piece of meat...the heat would have to "penatrate" the coating...but once it did...it would still be accurate.

Your best bet is to keep charcoal inside, but there are options. I bought one of those plastic grill carts at Wally World. It has a work suface, a place to store your charcoal, and I added a paper towel holder. Since the WSM has no work surface, I like it a lot. However, even charcoal inside a...

I saw an artice on the web from some university, that (fully) started 20# of charcoal in 3 seconds. It was a physics class, that poured liquid oxygen right on the recently lit coals! I cant find the site anymore, but I remember seeing the pictures...20# of charcoal...fully ashed, with red hot...

Hi Jerry, Basically what Greg said. I use the top vent to temper the fire down. I have never had a problem getting the temp down...even to 180 if need be. I will admit that I always use water, so I cant comment on using sand in the water pan of the WSM. Later...

Hmmm... At all the comps Ive been to, 95% of WSM users (including myself) used chimmney starters to start and add fuel. Again, allowing all the coals to ash over before adding.

Lump should be fully ashed also. Even un-lit lump charcoal can add that distictive bitter "smolder" tastes to foods. Take care.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Doug D: <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Chris G.: I dont know what the Minion method is... <HR></BLOCKQUOTE>...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Randy Lilleston: I've owned a WSM for a couple of months now, and both the regular Minion and Standard methods make my smoker too hot. Over the weekend, I used the Standard method to cook a small brisket...

Hi Garrett. I dont know what the Minion method is, but as I stated, I dont see a reason to add fuel to the WSM. As for unlit briquette charcoal, they contain certain molding chemicals and agents (some of them even petroleum based), that not only can give the food a bad taste, but can be toxic...