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Trying to make some decent backyard bbq. I have a weber 26.75 inch kettle. I have the slow n sear attachment i bought, thinking it could help me keep around 250 degrees for a decent chunk of time. I didn't love the effort required, so I bought a decent Traeger pellet cooker. Holds temp all...

Jamie, I'm pretty new to this, and one of the intimidating things is that if I ask the same question to 10 experienced grillers, I get 14 different responses. Anyway, what do you think is the surest way to get a good-tasting steak? Let's say you have ribeyes that are 1 inch thick...some here...

Jamie, I'm a big fan, not just because we share the best first name around. I own "Way To Grill" and "The Art Of Cooking With Live Fire". I'm starting to love roasted chicked with a little smoke. Do you have a favorite way to cook a whole bird on the grill - simple indirect, beer-can...

So I have the kettle pizza thing-y I bought online, and it works awesome. One problem - I'm having serious trouble getting the pizza from the peel (I make the pizza on the peel) onto the stone. I really have to mangle the thing to get it onto the stone. I put a little flour and cornmeal on...

When I grill direct (steaks, burgers), I've had great success for years with lump. I usually only use Kingsford for low and slow. But I have a ton of it, so I want to grill with it, but... I CANNOT GET THE GRATE TEMPERATURE OVER 400 degrees. Here's what I'm doing. I have a Weber 22 inch...

OK, I've been doing some steaks directly over Kingsford briquettes, and I think I am mis-timing when I pour the charcoal out of the starter into the grill. I'm using a 22.5 inch kettle, and one starter filled to capacity with briquettes. I'm having trouble getting the dome temp over 400...

I have a 16 pound, bone in, rib roast. Sedveral recipes here said to figure cooking time of around 20 minutes a pound with dome temp of about 350 - 375. I'm pretty good at math, so I figure abit more than 5 hours. I told my family that food would be served at 2 PM today. I got my 26.75 inch...

I did my 1st butt Sat night, on my Weber 26.75 inch kettle. Thanks to this site, it was a home run. Roast was a 10-pounder from BJs. Sealed off half the charcoal grate with bricks, put tons of unlit behind the bricks, topped with 8 lit and apple chunks mixed in. Got the grate temp to about...

Started my 1st ever pork butt (a 10 pound bone-in) on the 26.75 inch kettle last night, assisted by my new Maverick dual probe... Lid temps averaged 270 degrees for 8 hours, maverick says grill temp is averaging 225 degrees. The meat temp has been stuck at 155 degrees for 90 minutes, and I...

I'v ebeen asked to cook for 16 people to celebrate my parents' 50th anniversary. I found a beautiful 15 pound boneless rib roast. My plan is to sear it at 500 degrees for 15 minutes, then cook at 325 degrees in my kettle until medium rare. I'm scared to death,because I got no consensus in my...

My parents 50th wedding anniversary is this weekend, I'm cooking for 13 adults. I have done many whole tenderloin roasts (indirect on my kettleT, but my folks love prime rib, so I'm leaning in that direction. I've never done a prime rib before. I'm wondering about timing. My butcher only has...

That's a decent price, isn't it??

OK, I have a couple buddies coming over tomorrow night, I thought I'd try to do a pork butt on my Weber 26 inch kettle, on which I've had good success keeping temps at 250 for several hours for ribs. I'll put lump on one side of the grill, behind a wall of firebricks. (1) anyone have a good...

I do a good amount of grilling (steaks/burgers), and a fair amount of bbq (usually chicken thighs and ribs). All I have is a Weber 26.75 inch kettle, which I'm successfully using for ribs by keeping coals to one side with bricks. No problem maintaining 250 degrees for 6 hours, might require 1...

My wife wants me to get a rotisserie for poultry, but right now, my only kettle i sthe Weber 26.75 incher. Is there a rotisserie that fits that gril? Or do I need to get a 22.5 incher?

I really enjoy making my own burgers from 80/20 chuck, and cooking over lump, but I'm having a problem cooking evenly and determining doneness. When I flip the burgers, I can tell where the hot spots are, and I jockey position accordingly. However, when I'm done, I always have burgers that are...

I'm having some friends over tomorrow, and I was hoping to make ribs, but I'll be gone for a few hours before they get there...I was thinking of making them early in the morning (off the grill by 10 AM), and then maybe re-heating them at 6 PM. Is there a proven way to do this without ruining...

Hi, I'm thinking of trying to do a little kettle grilling with a rotisserie. I'd love to try chickens, turkeys, prime rib. (1) Can anyone give me general impressions of their experiences with cooking on a kettle with a rotisserie? I'm having awesome prime rib success with simple indirect...

Hi guys. I currently grill on a Weber 26.75 inch kettle, and love it. However, between family, friends, and kids' friends who are always over (we have a pool), it's pretty common to have to cook in batches, because it's not enough space. I was kicking around the idea of a Weber Ranch kettle...

Hi sharpies, the name is Jamie. I've been lurking awhile, this is my 1st post. Earlier this summer, afetr I realized I like grilling with charcoal, I treated myself to a new Weber 26.75 inch kettle, been grilling with great success. After reading a few posts here, today I decided to try to do...