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Anybody grill chestnuts? Read about it for years. Tried one a long time ago and seemed ok. But I have some friends loving them and said I should be grilling them over lump or wood and then using them in everything from dip to side dishes or just munching on them with a little salt during...

I was thinking about doing some CSRs with five spice to get something sort of like ribs at PF Changs that my wife and friend really like. Indirect, crispy outside with rub and no sauce. Then I was wondering if I found some fairly meaty baby backs and cut them up before cooking maybe that...

For Grill Fest I'm going to "grill" breakfast, lunch and dinner. I need some ideas for breakfast. I make fatties on my WSM a lot so I'm not going to include those in this 3-meal grill fest. I can use some cast iron skillet etc but want to include some actually grilled component in each meal...

Used Wolgast's dill-based recipe for half and other half glazed with honey/Hatch Red chile. Came out tasty. Did overnight brine then rub/glazed it and smoked it over alder at 160-170 until internal temp of 140 (about 8 hours). Guests loved it. I thought it might be more oily but it was...

In search of the "wisp of blue smoke" coming from the perfectly tuned smoker. I have just one chunk of pecan in my 18.5 WSM at 200F and this is what comes out. Too much? WSM smoke mp4 vid from phone about 5Mb

I've been wanting to make a "long box" grill for shish kabob grilling but I was bored this weekend and setup this rig on my weber OTG using firebricks and the lower grate from my WSM. you could use a second coal grate as well. Basically I used firebrick to raise a second coal grate 4" above...

I was planning to take my maverick remote and probes on the plane in my carry on. Wondering if meat probe might get TSA freaked out and they take it. Anyone done this?

I've been doing a lot of Ribs lately and planning several grilling activities. But I had to represent so I did some ABTs and my first fatty. Green apple and Sharp Cheddar ABT with bacon cap. Fatty with bacon weave, sage sausage with onion and pepper filling. Smoked it all on the WSM with...

5 South Main Street Hanover, NH http://www.3guysbbq.com/ I was in Hanover New Hampshire (Dartmouth College) and got a tip on a relatively new BBQ joint in town. 3Guys Basement BBQ is in the basement of a building on Main street and it was great. Blues music and good grub. I had brisket...

per wife's request I went with brisket--16lb packer. Used "almost-high-heat" method or as hot as I could get it with a stick in the lid. Kept fat side down on rack and in foil and bark came out pretty nice but definitely not crunchy. Cut the point into 4 parts and gave them another 90 min on...

I was planning to use my pro-Q cold smoker in the wsm tonight for salmon. The temps dropped and it is now 35 and low of 23 tonight. I was thinking of lighting 2 kingsford briquettes and setting them in the coal ring against a single file row of briquettes. Sort of like a single file minion...

Let's say my temps are dropping 8 hours into a 12 hour cook and I need to add charcoal... Minion has hot coals on top or in center of unlit coals and they are consumed during the cook. If the ring is running out of fuel is it ok to dump say a chimney of unlit on top of the lit? Will this...

I've done the HH brisket with success and trying the HH pork butt now. For the butt I have 4 fist size chunks of cherry/apple in there and it seems like a LOT of billowing smoke compared to what I normally see going low and slow. I'm guessing the higher heat is consuming the wood faster. Is...

Anybody have an idea what a replacement grate costs for the ranch kettle? I'm looking at one on CL, very old and needs some work and probably a new grate. Weber's US website is "down for maintenance" right now.

Should I pursue this? http://denver.craigslist.org/for/2304319975.html Looks old but $200 seems like a heck of a deal for a ranch kettle.

I've read all the posts about done by feel with brisket....like butter... If I probe for fork tender, am I probing from the side and into the flat? or straight down into the top of the flat? Makes a huge difference in feel, of course. I feel kind of stupid here.

I forgot to test my 732 in boiling water before the cook. I have the BBQ temp probe danging in the lid vent maybe 4" of probe and wire. My lid thermo (which I did check last summer) is 35F less than the maverick. At least it is consistent. This makes me wonder if I've been smoking food at...

I understand pork steaks are sliced butts. I asked my butcher and he gave me a blank stare. Some posts here indicate they are the same as country style ribs. But CSRs here are much smaller, like ribs. I'm thinking smoked pork steaks would be tasty and take a lot less time that a butt. Or do...

I've already got one but for $5 how can you resist smoky joe gold new in box

Has anybody smoked salt for use in seasoning? I am making a "house blend" seasoning to keep on my table (not a rub) and thought smoked salt sounded good. Kosher salt OK? How long? Figure I can just throw some on a cookie sheet in the smoker for an hour or two and see if it works.