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I was just looking at how much the CIG's cost. I like em but don't think I can get myself to spend that much on a grate. I would then have to get the pizza stone and every other accessory for this thing

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chuck Piercy: Philip Rivers Ford Taurus Burger. He drove one for the entire time he was at NCST. It was a gnarley grey stationwagon he probably...

So many decisions! I'm gonna thumb through the ads tonight too and check to see what is on sale. I think for sure I will add Tri tip since it's only $1.99 per lb right now. I may even try to make some ABT's. Does it matter if I use my smoker or my Performer?

Jim, I've never tried that. Do they still come out as tender as when you do them low and slow?

I forgot. I could also cook some mussells too. That's always a hit.

Thanks for the input everyone. Joe, I like your idea about a donation jar. I just think my wife would get mad if I did such a thing Anyhow, I'm debating on bringing my performer or the WSM. I know someone usually brings an 18" kettle and I normally bring the Q200 but am thinking this time...

Hi My beloved SD Chargers made the playoffs and I wanted to see if I can gather some suggestions from you guys here. The only criteria is it can't take too long to cook since our tailgate window is only 5 hours. Sucks huh? I was thinking of Tri tip, drumbettes/chicken wings for the grill...

Jerry, the RO at the Walmart here in San Diego is actual lump and not briquettes. They are $5.00 but are only 10 lb bags. Depending on where he is in San Diego, he can still get some of that lump charcoal briquettes over at Home Depot.

I live in SD also. I normally get Royal Oak at Walmart for about $5.00 a bag or you can go to Escondido to a placed called Olson Firewood.

Hey Ed, I don't have a 300 but have a 200. I didn't get the 300 since I already have a Genesis Silver B. Here are some answers to your questions. 1. It get's very hot and you can sear a steak pretty good IMO. 2. Not having flavorizer bars is not that big of a deal. I just make sure to...

Our secretary bought some meat from dude in a white truck that looked like it actually had a freezer or something. Poor girl spent like 60 bucks on rib eye steaks and hamburgers. The rib eyes said "Del Monico" or something like that and were only like 1/4 - 1/2" thick. They just did not look...

I vote for the Q! Just got it this year to replace an older Coleman gasser and couldn't be more pleased. I don't know what took me so long to pull the trigger. I also use this as my primary weekday cooker since it doesn't require alot of propane and very easy to clean.

I've done them both with injecting and without injecting and have gotten some good, moist pulled pork. The one thing I did when not injecting though is putting the butt in one of those aluminum trays and put a little apple juice in there around the butt. Maybe around 1/4 inch or so. I have...

Chris, I've done this both on my Kettle grills and my WSM. Both times though, I am done with it when it reaches 140. You better rush to Albertsons. I see you're from SD. I bought like 6 Tri-Tip's there yesterday for the 4th.

I have two functions to attend for the 3rd and 4th. I will be cooking about 16lbs of Pork Butt's, 1-2 dozen corn, 3-6 racks of Baby Back's, possibly 3-4 whole chickens and whatever else my wife wants.

Hi shiloh, I'm from San Diego also. I was just wondering where you are getting your wood from? I normally go to escondido to a spot called Olson firewood but if there is something closer to Chula Vista, I would like to know. Thanks

Wow! I've been cooking tri tip for about a year now and can't even get my smoke ring that close. Then again, I usually cook it on the WSM at around 350 or so.

Larry, It's on sale here at Albertsons for the same price. I usually grab around 6 or so when they are that cheap just to freeze and will probably cook around 3 of them on Friday. That seems to be the food of choice when my buds come over. I either make that one really good or they just don't...

You're just like me. I start thinking of next week's menu before the Sunday is even over. I think this weekend I'm going to cook a few Tri-tips, some whole chicken's and maybe break out the deep fryer for some buffalo wings.

I just got my cubes last week so I should be good for a little while. I usually just use one cube as well and it work's great. No ashes that fly around.