Recent content by Barry McCorkle

You've touched on my biggest problem with the 14.5. Cooks longer than 8 -9 hours with Kingsford, which is my charcoal of choice, require dumping ash and reloading with lit charcoal. I use Royal Oak Natural sometimes but still don't get the 12 hour cook without having to reload and dumping ash...

Those look excellent!!

Great pics and I like the way the burger turned out. Nice job.

That's interesting and I hope it comes to market. My cook times for KBB is way down over previous years. Once upon a time I could get 14 hours on my 18.5" WSM with a full chamber, now it's more like 10 hours.

Looks like you may have won the lowest price paid award, brand new, for the 14.5". That is a killer price.

Good choice to use Stubbs. You'll be glad from an ash buildup standpoint.

Outstanding. Tri Tip looks perfect

That is a great looking bird. Because you posted this, I went to one of our local Walmart stores and found their last one marked for $50, already assembled with everything included. It is now in my garage. Thank you, thank you!

Our Target has grilling gear on clearance now. iGrill mini is $27, most items are 30% off.

Great looking dinner! All of it looks like it was cooked to perfection.

All, thanks for the advice. Will try later this week and provide some feedback

What is the secret with pizza dough that makes it easy to slide from peel to the stone on the grill? I use a pre made refrigerated soft dough from Publix bakery and it is sticks to the surface of the pan when I add the sauce and toppings. Are any of you adding flour to the dough to make it...

I like that dinner, and I like it a lot!

Those pizzas look great!

The plated shot is pure money! I have been on a run of steak cooks lately and I don't know that I have put out anything that looks that good.