Recent content by C. Moore

I have tried to find specs on this thing, but have had no luck. What is the diameter of the cooking grate?

Six years ago i bought a new 18.5" WSM that lived its entire life outside in whatever whether there was. It never rusted a single bit. I have now owned a brand new 22.5" for six days and, even though I didn't intend for it to happen, it got a litte rain on it this past Thursday night. It...

Purchased by me, of course. It replaces an 18.5" WSM that was stolen a little over a month ago.

...and I am stuck at work until after six today. ****.

Is it any better quality than the one in my 18.5" I bought six years ago? If not, has anyone come up with a good alternative?

My six year old 18.5" WSM was stolen a month ago. It is time to replace it, and I am trying to determine how much extra coals I will use if I get the 22.5" instead. Any thoughts will be appreciated. Also, has anyone tried to use the charcoal ring from an 18.5" while cooking in the 22.5"...

My six year old 18.5 was stolen today. Several modifications made and more than a thousand hours of highly succesful cooks. That WSM made people think I was a culinary genius. They also made off with my 32 quart stainless turkey frying pot. Literally a hundred turkeys and whole chickens...

Thanks to you both. This is the kind of information I was seeking. I wonder if anyone has ever done a conversion so that the old grill uses flavorizer (sp?) bars like in most new grills. Again, I am a charcoal guy through and through, and have even gotten into some whole hog competitions...

I have cooked with charcoal, exlusively, for twelve years. The quickness and convenience of a gas grill has become appealing, though, with the addition of kids and me working later hours. I have a friend who is about to give me a Ducane gas grill that is about ten years old. It appears to be...

Morrey, I am in Columbia. Good to see a fellow South Carolinian on the site. Thanks for your advice.

A friend has a peach tree down and has offered to let me cut away at it. It is a fairly sizeable one. On television, I have seen Myron Mixon of Jack's Old South Barbecue tout peach wood. Have any of you used it and what are your thoughts? Any thoughts on whether the limbs or the trunk are...

I do not use the pan when cooking chickens like you describe. I start them with the ribs side down, and then flip them over onto the skin side about halfway through the cook. I agree that the drippings hitting the coals enhance the flavor. Good luck.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by C. Moore: If I am in a hurry, I simply use a second chimney starter and only fill each one half-way. It works for me. </div></BLOCKQUOTE> Also, spend...

If I am in a hurry, I simply use a second chimney starter and only fill each one half-way. It works for me.

A massive cherry bark oak tree went down across the street in a storm a few days ago. I have taken a ton of the wood and cut it into discs approximately four to five inches thick. My intent is to use an axe to split the discs into fist sized pieces as the cooking need arises. My issue is...