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The thing I love about cooking on charcoal is "The Craft". A huge part that craft that doesn't get discussed much is fire management. Personally I'm a fan of smaller fires. Put it on the side of your kettle, use direct to get come color on them and then move to the indirect side. You...

Yup, this is what I do. Just get the bottom ones going hot enough and then pour them out into the kettle and spread them around. If there are few that aren't ready then I just make sure and put a couple hot coals next/on to the "cold" ones. I like doing it this way because I feel it brings...

Won't the Weber work on both the WSM and the Performer also? Seems to me it's just a of diameter, right? Unless I'm missing something. I intend to get the weber version. Only because it's OEM, and I can get it on amazon prime with free shipping for the same price as the cajun bandit...

I'm buying the rotisserie attachment for my Performer and I'm crazy stoked about it. Obviously, chicken and roasts are on the agenda. I even looked up a way to make gyro's on the spit. Hint: Wrap it in tin foil til it firms up. But I was wondering what other cooks people have done on the...

Here is a good video on steps you can take to help increase the crispiness of the skin. http://www.youtube.com/watch?v=LQZjHOyHvNY Depending on how much prep work you want to do I would say: 1.) Brine the chicken today. Simple salt brine is fine, and not too much salt. Doesn't even have...

What speaker is that?

I remember reading on here (probably years ago) about a group that put on a BBQ competition. The key was that you could not compete on equipment that cost more than $500 retail. Meaning Traegers and custom rigs were off limits. Weber Kettles, WSM's, so forth are totally legit. I'm looking...

This is just what I "heard"... I do not have a WSM (Yet), but I've heard people saying to do a pork butt or shoulder first due to the long cook and fat content. I've read that when the WSM is brand new and has not developed a "coating" on the inside yet that it can be drafty and therefore...

Wow dude... I don't have this problem at all. I can easily get over 400 with 1/2 or 2/3 of a chimney. But I leave mine in the chimney longer. There's almost no black on mine before I dump them. I'm just guessing but I'd say leave in the chimney longer. It's like a jet engine in there...

Some don't like him, but he's one of my hero's... Bobby Flay was once asked what single piece of advice would he give to new cooks and he said, "Undercook and overseason". The other thing (that I've discovered for myself) is that small fires are much more useful than large fires. Grilling...

It's not a bonehead question. It's a personal preference. I do a small thin layer on the top side only and offer sauce on the side.

Just buy a weber kettle. You can smoke just fine on a kettle. I really want a WSM, but find it hard to spend the money on it considering I can create great stuff on my kettle. You can smoke just fine on a kettle.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian Silvey: Yes! I am the proud owner of a 22" WSM. I just finished assembly so it's never been used. I have been using a CharGriller offset for about...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul K: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Could it be I am...

On a sort of different note.. I never cook my chickens at that low of a temperature. The whole "low and slow" thing is great for large chunks of tough meat to slowly break down the connective tissue and make it super tender. But with chickens.. you're not trying to break down connective...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Stuart S: You could buy it off Amazon, $65 including shipping and it should be to you by Friday. You'll also be supporting TVWBB if you use the link...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Hmm, good points. I'm thinking that the rack in use on the ribs might be just a little too low (I have one of those racks) in the roasting pan anyway. </div></BLOCKQUOTE>...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash: Nice - I think the same system would be fine with the pork butt too - I.E., don't really need the roasting pan if you don't have one, etc...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John B: Very good idea! Wow, you were a busy man. Sounds like a good day of BBQ/grilling. </div></BLOCKQUOTE> Dude, it was an awesome day of grilling...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Regina S: Michael I love your innovation! Did you put water in the bottom of that cookie sheet? I used your previous post for pork butt on the kettle...