Recent content by Dan Moore

Two weeks curing in the fridge and 4+ hours in the WSM, the bacon is ready.

I bought one shortly after purchasing my OTG in 2006. I went to the hardware store and got a can of polyurethane and put multiple coats on it. Never really liked the setup, so I just used the board as a serving plate. I like the newer, plastic ones much better as you can remove them easily...

Jose, I have had a set of Craycorts for my SJS for a couple of years. You can't beat them for searing, heat distribution and heat retention. I really like them and never fire up the grill without them.

Welcome to the group, fellow Mainer!:o Dan

That rack, from Steven Raichlen, was my first rib rack. It works okay but it is an absolute nightmare to clean. I bought the new Weber model and it is a vast improvement. Dan

Brian, I cover my WSM with a trash bag and then place the Weber cover over it. If the Weber cover leaks, the trash bag keeps water out of the smoker.

Wow...you must have been verrrry good this year! Congratulations and good luck with your new toys.

Like others, I really like the extra thickness of the grate. Now if Weber would make one in stainless.....

Greg, I have a pair of these atop one of my bookcases. You wouldn't believe how many offers to buy them I have received. I keep an eye on them when company comes calling.

Actually, you can use soap on cast iron IF you have properly seasoned it beforehand and you don't scrub it with a metal pad. I used to believe that you couldn't use soap until I read that Kevin Kruger gave it an OK.

I unfortunately, am one of those obsessive compulsive types who likes the grill pristine. I spray with oven cleaner and soak the Craycort grates in Dawn. Can't help myself; I like a really clean grill.

George, I love reading your posts. You regularly have good advice and ideas!

Andrew, I'm in the same situation as you and I have never regretted purchasing an 18.5" WSM. I have made many pounds of bacon, slab and Buckboard, and I use a Foodsaver to keep a steady supply for the cold months. I also invested in a chest freezer which I keep amply stocked. As others have...

Matt, I injected chicken breasts with a lemon marinade and let them marinate in the fridge for a few hours only to have them turn to mush inside. With citrus or vinegar based marinades, you can grill them immediately after injecting. I also use a teriyaki based marinade and refrigerate for an...

Personally, I like Fire Wires. They are flexible so you can lay them anywhere on the grill. Additionally, you can load them up and then submerge them into a container of marinade. They are cheap too!