Recent content by Brett Fields

I'm inspired! I have a packer on my 14 right now. Point on the bottom, flat on top. Note to self: next time, point on top, flat on bottom.

Ok, enough messing around. Now pack that girl full and let's get some pictures! I'm seeing 5 racks of ribs, a pork shoulder, and maybe a brisket flat...

This is the world as it should be.

I second. I'm a fan of replacing [insert politically correct adjective here] hardware with nice stainless nuts bolts and washers where ever possible.

A beautiful chuck roast spoke to me while standing at the butcher 3 weeks back. It lured me back into the game. I hadn't cooked in 2 years. After burning out my 14, I brought it up to around 202. It wasn't quite enough, but fabulous non the less. I've now burnt out a couple more grills and have...

My 14 is my daily driver!

You would have to separate the point & flat.

Need?... no. But I'd never want that shiny, reflective, new interior surface back either. B.

I use it on my 14 cuz I have it on my 18 & 22. Our perceptions of temperature are shaped by the device we normally use. If you are accustomed to the built in thermometer and you get hood results, you're fine. At this point, I'm so used to the numbers off my Guru that it just makes sense for me...

I have all three sizes. My 14 is what gets used most for family dinner. It'll cook a complete meal for 4 with no problems. ...meat, sides, etc.

So... Nobody has touted the 14" yet so here we go. I have all three. By FAR the most used for home cooking is my 14. For ribs, i cut a Weber rib rack (p/n 6605) down one slot so that its now 4 instead of 5 slots. I'll make two racks of spares cut in half. After wrapping, I take out the rib...

Kingsford Pro for me all day every day. It used to be called kingsford competition and was touted for more wood char and less binder. The product absolutely produces a different taste from blue bag. For me it's way better and the ash is far less. Regarding burn time, well, its gonna burn...

So, Harry Soo is clear about this. (No fish) That said, if i cooked at his level i might feel the same. My personal threashold for a succesful competition is based on how far away from last place I can get. ...just sayin. One more thought... Do you ever wonder why french fries are so tasty from...

Thats so beautuful! If it's still around after the new year, please update the post. Brett.

I love my 14 and do most of my personal (me & my wife) cooking on it, my 30 year old smokey joe and a refurbed 18" OTG. At this point, the 18 & 22 WSM's only get used for parties, events or comps. For me, I stick with briquettes for the consistancy. I use kingsford pro from BJ's, and love the...