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What do they say, "everything in moderation?". I always like to add a little Accent to my meat, and especially pork. Not too much, but just a bit makes a big difference in my experiences.

Hi Tom: This is when I wish Weber would make a bigger issue of the fact that we're here 24/7, and you could have called me (I'm here from 11:PM to 7:30 AM) for some quick tips. First of all let me tell you that all of the points you made are correct. The Minion method is an excellent way of...

Hi Theo - The coating on our water pans and the rest of the smoker body is made from porcelain enamel that is fired on at 1500 degrees. Unless you somehow got it that hot, it won't be a problem.

Hi JRS: The Platinum Smokey Joe does have the side vents instead of bottom vents to make it cleaner to transport. It works very well, but be sure to line up the vents with the breeze for maximum airflow.

Yes, it does make a difference. I have brined & smoked my Thanksgiving turkey 48 hours each of the last 5 years, and everyone always tastes the difference.

I saw beef ribs like that at the Rib Ranch in Buckhead (Atlanta), Georgia. Right Rita? They were the size of a kids' forearm, and they were excellent. I've asked my supermarket butcher about them, but these days too much of the meat for supermarkets comes pre-cut. I know a smaller butcher...

Hey Guys: Well, I bailed out on the brining all together. Instead I decided to try the BRITU rub, and it turned out awesome. I was even able to follow the directions Chris gave for doing ribs with the BRITU, except that this big roast took longer. I let it smoke at 245-260 for 6 hours until...

Mike: I really appreciate your post. What would you think if I combined doing the brining, and also using the BRITU rub? Too salty huh? I like the salt lick idea, but same as your family - there are some who can't take it. I'll let you know how it turns out on Monday. Have a safe...

Hello: Question to you all; I have a 10 Lbs. center portion, pork loin roast - rib section (I hope that sounds right). It's basically a rack of baby backs with all the loin meat still attached. Has anyone tried brining this, and is it as good as brining poultry? Any recipe ideas for the...

We sell digital thermometers under the name Acurite, and hear fairly often from customers who have melted their braided probe wire too. It says in the manual that the wire is safe up to 392 degrees (F), so I can't figure out why it would ever get melted - unless you were using it to gauge the...

Nice recipe Mr. Squeaky! I like the fact that it has to sit for a while and kind of ferment. I'm going to try it for my mixed grill entree at Easter. I always have lamb, rabbit, and duck - so this will add a bit more variety. Easter's only one month away! Oh yeah, if anyone thinks it's...

Sorry Webb, but now it's all about Men's Ice Hockey at the Olympics (for me anyway). Go USA!

Hi Bill: I'm sorry to hear about the situation with your two WSMs. I also hate to hear that you were promised a call back, and then didn't get one. We have the Customer Support line available 24-hours a day, 7 days a week, all year long for only one reason - to provide our customers with help...

Okay Stogie, now I can say "Duh" to myself. I knew about Memphis in May, but not about all the related events - so I'm glad I asked. I get a kick out of seeing Al Roker do his report from there every year. Is he somewhat of a presense at these events. I'd say he seems to be quite a fan of B.B.Q.

Hey Kev: I feel like a dolt for asking, but what does the M.I.M. stand for? I checked your home page and couldn't find the answer. Thanks, W.D. P.S. As a Bear fan I can only say that you picked a good weekend to do something useful instead of just watching football. I guess you could say...

Boy Rita, that sounds sooo good with the broth for dipping bread into - ooooweee! Just for kicks I checked our website under the COOKBOOK section, and then on to the SMOKING BASICS. It actually recommends using seaweed for smoking mussels. Go figure. I guess it's a lot like a clam bake type...

I have to ask one question regarding restaurant ribs and consistent quality. That is - being that the process takes 3-5 hours and the restaurant never really knows how many orders they will have during the perfect window...is it possible to truly hold the ribs without them drying out or getting...

Hey Buzz: I always say anything's worth a try once. It seems there are a lot of folks out there who swear by them, so why not? I've taken calls and e-mails here at Weber from at least 4 folks who were going to try it this holiday season, and my only advice is to make sure that you get a...

Hey Guys: I'm not sure which issue to address first, and I won't claim to be a Weber spokeman. I came to work here because I really do love the products and the byproducts from using them. I was also sick of working for companies that were constantly getting bought out. Weber is family owned...

Hey Marc: The first I ever heard of Tri-Tip was when I lived in L.A., but now I see it here in Chicago too. I bought one that was marinaded in the bag, but didn't like it at all - too strong a flavor that covered up the meat completely. The recipe from our website looks pretty good. Go to...