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I noticed a 2-3" band of cracking in the porcelain of my 26" weber kettle. The band spanned the full 360 around the kettle; parallel to and at the height of the charcoal grate. I called Weber Customer Service, they asked me what type of fuel I used in the kettle. When I told him lump...

Do any of you have recommendations for either commercial or homemade grates to use to cook over a campfire? The reason I ask is based on the road trip I took with my family this summer. This summer we took a major trip down from AK through California. One stop was at Jedediah Smith State Park...

Tomorrow morning I'm going to make kalua pork for the first time. If you Google "kalua" pork (as opposed to Kahlua, that tasty coffee liqueur) you will get many recipes that call for cooking a whole pig in an "imu" (earthen pit - Hawaiian style) or in a slow-cooker or oven. That VAST majority...

Christmas Eve dinner will be a rib roast (5 rib) plus foil pack potatoes and onions. The temp is 8 below zero (F) and dropping. No idle time admiring the fire, but the cook will go well. Indirect on my 26.5" weber. One chunk of mesquite to add to the flavor. Seasoning is kosher salt then...

When I first started with my WSM everyone with experience would tell me not to fret. I always figured it was because cooking a meal and messing it up wasn't the end of the world. I think what people were trying to tell me was that the WSM and the cooking method (BBQ) was very forgiving. I...

I did a quick search but didn't find any threads on making vinegar at home. Does anyone have a recommendation for a good book and/or website on making your own vinegars?

So I'm about to drop a large sum on spices from Penzey's and I'm thinking, maybe I should check on the best way to store these spices to keep them fresh as possible. I'm about to post and ask the question when I sez to myself, "self, what would Kevin and Chris say"? Here's what they say -...

Chris's Beef Back ribs "how to" gives great instructions on selecting and cooking beef back ribs. Despite these instructions, I ended up buying ribs that squarely fit in the "what not to buy". Photos: Beef Ribs 1 Beef Ribs 2 Beef Ribs 3 Beef Ribs 4 These photos are glaring examples of...

Just picked up a Red 22 1/2" kettle (E.O. = 1995) and a black Mastertouch (?) (P = 1993; two wood handles on the base plus four-hole air vents). $35 for both, which for Alaska is a pretty good deal. Just not the population as in the lower 48. The Red kettle base has a couple dings that I need...

Motivated by Rich Langer and his success at this conversion as well as the parts list that he posted [<span class="ev_code_BLUE">I've searched and searched and can't find those posts</span>], I took advantage of the Weber free shipping, ordered the parts and converted by OTS to a one-touch...

Has anyone purchased smoke wood from Barbeques Galore? $25 for a 20 lb bag of pecan or apple and the shipping starts to flat line as your purchase amount increases. It would work well for me in AK (re: shipping) but I'd like a heads up as to the quality of the smoke wood.

I have an old Genesis gasser - Genesis 1. I need to replace the grates and talking to Weber Customer service they tell me I have the choice of the porcelin coated steel grates, stainless steel version of the grates or SS rods. The SS grates are $55.00; rods are $190. Are the rods that much...

I wish I had time to make my own homemade lump it sures sounds like fun. I mean, the eating part is first but, isn't "playing" with fire the second best part of barbeque and grilling?

A guest brought over sausage biscuits as an appetizer for T-day dinner. They were great. I think the basic recipe was adding cooked sausage to a bisquik batch of biscuits. My mind raced to using a smoked fattie for the sausage and also eating them for breakfast. I'm guessing this is nothing...

I have an older Genesis 1000 LP (vintage 1994/95). I wanted to order the steam n chips kits but unsure if it will fit. I asked Weber customer service, nice gal but was thrown off when she couldn't use my serial number to match to a grill. Her answer was it doesn't fit. That may be correct...

I used the search function for "halibut rub" but only turned up a post from 2004 and what appeared to be the tired (IMHO) lemon herb rub. Anyone have a recommendation/tried and true/ideas about a rub for halibut? I primarily cook halibut either on the grill (skin on) or deep fried (extra thin...

This was my first smoke substituting a clay pot saucer for water. I did 4 butts plus a 11 lb brisket. My saucer at the end was next to overflowing with grease. In fact b/c the cook went about 17 hours I had to add coals at about the 14 hour mark and started getting a serious flame up under...

I have four butts (2 - 7lb and 2 - 9 lb), plus an 11 lb trimmed packer brisket and trying to squeeze on two small fatties. Haven't gotten to fitting it on the racks but the brisket is getting squeezed on however I can on the bottom (fat-side down as rec'd in another post) and I'll try to...

My first fully loaded WSM. Read the posts, will place the butts over a 12 lb packer brisket (untrimmed). I have the ET-73 (first time for that as well). My assumption is to place the grate probe on the upper/top rack and the meat probe into the brisket on the lower rack. I'll at least mop...

Living in Alaska, you buy spices and herbs in the small bottles and at dear prices. Most every rub recipe starts with at least 1/4 cup paprika. Do the readers of this board have recommendations as to sources for spices and herbs via the internet/mail order?