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Want to smoke a PR for a dinner party next Saturday but I won't have time to do it that day....will reheating it that afternoon/evening work, or should I shelve the idea and cook something else that takes a lot less time instead ? And if reheating would be ok, how ?

Regardless of dome/lid shape, would a 22.5 grill lid fit on a WSM ? Considering buying a used WSM with a rusted lid, replacing with a grill lid I have.

Picked up a used one with a nickel-sized hole in one of the plywood outside/metal inside panels that was used to insert a smoke gun during cooks. When I bought I figured I could either fill the hole with a shaved wine cork (some seem to be rubber/plastic these days) or a roughly matched size of...

been a regular Weber customer for decades but lucked into a Vision grill over the weekend. Need replacement gaskets and thermometer, but am eager to give it a try. Anyone have a BGE or similar and can compare to Weber cooks ?

Couldn't resist buying a used yard sale pot large enough for a child to bathe in. No basket insert, hanger, etc. Just pot and lid. Compared to typical 5 gal pail, I'd guess it's a 30 gallon pot. Wife rule # 77 is 'use it or lose it' so I must use it soon, else she'll get rid of it. Recipes or...

Headed to a bbq this weekend, and with temps in the 90s and very high humidity this week, I wonder if bringing chili to this gathering would be misguided (like wearing white pants after Labor Day). Is warm ground beef served as a burger OK, but as warm chili not ok ? Comments ?

Am looking to replace the adjustable 0-15 PSI regulator on my 170K btu fryer with a newer one with the newer tank connection (black knob) but can only find 0-10 PSI replacements. I figure this would reduce BTU output, but does that matter much re: frying turkey and boiling water ?

I can't bring myself to junk my old grill, and the used market (CL) is flooded with old grills, so is there any other cooking or non-cooking modification any of you have done to make it worth keeping and to keep my wife on my a$$ to get rid of it ?

Am told this equates to about 25 lbs bone, meat and skin...also cooking butterflied and skin down and want to serve at 7 pm Any idea about cooking time ? Will have multiple racks of ribs on too, which by experience takes 5 hours.

I misplaced my 22.5 kettle rotisserie rod and I often see complete 9890 gas grill rotisserie sets for sale costing less than buying a new 22.5 kettle replacement rod from Weber. 1. Is the 9890 rod the same as the kettle rod I lost and/or would I be able to use in with my kettle ring and motor...

Have an opp to get a used one cheap...not that I need another grill. Is this a decent grill ?

Have an older 22" charcoal kettle model. is it really that useful to use the propane burner beneath the coals to light them ? The location of the burner isn't helpful for lighting indirect heat coal orientation and even for regular grilling, using a chimney starter is faster anyway. What...

Do not need enough feed 40 but would like ample for 15-20 adults to at least sample a smoked food in a backyard casual setting...cannot include pork or shellfish. What I would term beer food...food that can be eaten while holding a beverage. Ordinarily ribs meets that definition but I can't...

much internet suggests brining overnight, air drying for 3-5 hrs, then smoking for 4-5. being the middle of the work week, I don't have time to do these steps continuously...so my question is...should I brine for 3 days then air dry and smoke on saturday.....or should I brine overnight and...

about to attempt 2nd all-nighter brisket cook..first attempt FAIL last year (smoker got too hot while I had passed out for a few hours). three questions.. 1) should I put a drip pan underneath to collect liquid during cook ? 2) is there any reason I shouldn't use a clay pot filled with sand as...

Found no Kansas listings in the board restaurant guide. Am visiting this weekend and am seeking quality beef BBQ, namely burnt ends (which I have never had). I've found several places on the web: Arthur Bryant's, Jack Stacks, Oklahoma Joes. Any recommendations as to the best ? Those three...

Hosting a large group at a football tailgate and aside from other things I will serve I will want to use up several pounds of beef bacon I've had in my fridge for too long. Will be using charcoal grill. Ideas ?

Well maybe not a total failure because about Cooked in 18.5 WSM. half of it was tasty...but, with the temp probe being in the thicker end of the 14 lb packer which also had a nice fat cap, by the time the temp in that half got to 195 and I pulled it, the thinner end was completely dried out and...

am planning my first overnight brisket cook and the recipes I've found suggest foiling after 5-6 when little additional smoke flavor is gained. So assuming another 5-6 hours foiled, will there be any bark ? Or is foiling not necessary ?

Am considering buying a used stoker, a few years old. Being a tech-tard it won't be easy for me to figure out how to use it to regulate grill temps, but I think I'll be able to. But what about hooking up to pc ? Is that only to see temp fluctuations ? Why does seeing that that matter ? And how...