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Hi everyone, I have a friend who has a disabled sibling in Riverside, CA. He occasionally travels down there to help. He's headed there this weekend with his brother and would love to cook bbq for the family on these occasions. Does anyone have a used 18" WSM in the area that they are...

Hello, I am looking to buy a used Genesis grill at the request of my friend's wife. She wants to surprise him for his birthday with an adequate distraction (BBQ grill) from being unemployed. She is a school teacher with 2 kids so they are squeeking by on her salary for the moment. She can't...

Much thanks to the folks at Virtual Weber Bullet forum who helped me work through hanging ribs on a WSM. I cooked with a friend in Hermiston this weekend and after a few months of practicing, I was happy with the ribs on both days. They only got a rib call one day but that's competition BBQ for...

With all the fuss with Gateway smokers, I was curious to try hanging ribs from my 22". I used an extender to raise the ribs from the coals, two steel bars that crossed, double hooks for the ribs, no water pan, a combination of lump and briquettes and covered half of the coals with foil to...

Terrell's Bar-B-Que 1916 NE Waldo Rd Gainesville, FL 32609 This is my Google review of Terrell's BBQ, very near the regional Gainesville airport. If you can separate out in your mind competition BBQ from what you actually want to eat as your meal, this place is a refreshing change and really...

If you had to guess, what temperature would you have to run in your 18" WSM (dry water pan), in order to get the bark to set enough to justify foiling within 3 hours?

Does anyone have a working theory on how to prevent bones from blowing out of the meat on ribs just before they finish? Once in a while, a bone or two at the end of a rack pulls out. I cook St. Louis, with the top membrane removed, wrap in foil, meat side down and cook at 275F. I know...

https://www.foodfirefriends.com/weber-go-anywhere-charcoal-grill-review/ Has anyone received a base plate recently with their cga? I bought one last week and it has no such thing.

Been cooking on the Smoke Fire lately for brisket but didn't feel right to do pellets on ribs so I dusted off Thing 2, my comp smoker for butt and brisket. On Friday, I grilled some NYC Strip Steaks on an egg with lump (shush). I'm so glad summer is here. For the ribs, I used blue briquettes...

Just got St. Louis ribs on. Pork butt is still defrosting. Both from meat trimming class a couple of months back.

Anyone ever do this? I was being lazy and used my char baskets to hold the briquettes on the sides with a square pizza stone instead of using a vortex with my round pizza stone. The pizza stone ended up cracking because it was in three different temperature zones. This happened on my second...

Jamie, what is your favorite fat to use when grilling? Either on the meat/veggie or on the grill. Do you ever use high heat oils like avocado oil? ?To what degree do you worry about the development of acrolein? Thank you Jamie.

Much thanks to Chris Allingham for his continued support of the California BBQ Association. I'll be hanging this one at a contest in NorCal soon.

It is likely most of you know but I wanted to inform those who don't have Facebook pages (I don't), that I brought over a 14.5" WSM to Penang earlier this month. I gifted it to Harry Soo's sister, Sally who is an expert cook as well. Cathy Pacific didn't charge me any extra to have it checked in...

Hi there everyone. I am in need of an original 14" WSM shipping box. Why? I'd like to compete in another state and would like to check-in my 14" WSM, along with my luggage. I'd be happy to pay for the box and for the shipment to northern California. Yes, I intend on cooking all four meats in a...

Harry and I hosted a Fong family BBQ in my home in Alameda, CA. We made ribs, CAB brisket, roasted a 40lb pig, grilled some chicken apple sausage, grilled bulgogi, made some stir fried noodles, noodle soup and some salads. There was enough food for 100 but we only had 50 people over. My brother...

Hello there, I have a question. I sometimes get bones on one end of my rack that blow out. I have a few theories on this. Either I am trimming down my ribs too close to the bone so there isn't enough meat to hang onto. Or maybe I'm cooking too hot, wrapping too late, or maybe I should just...