Recent content by Lee James

I make a rub that I like for pork. I haven't tried it on anything else though.

Very nice!!

Looking very good.

I have a 120 that I like very much because of its portability. It's great for simple things like hot dogs and sausages and stuff where the flavorings come from seasonings and such. The grill isn't going to impart a lot of flavor on its own. I have a locking bed cover on my truck, and I like...

Those look great, and some sizzle can be a good thing.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Correll: You psyched me out with your "Pork Steak" header dude, that ain't no St Lou style PS, but I can dig it Bro! Boss lookin' meal man, and the...

Never see the RO green bag. How is it different from the red bagged stuff?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by elmo: Sorry guys, i forgot to mention one important thing that i actually cant cook any pig meat during this bbq for religious reason. Is there...

I take the grate from my Weber Q100 and lay it across the grate of my 22" OTG, and it does a good job, but I would love to have one of those grates from in the link.

What about double smoked hams... They are already "cooked". You are just heating them up with smoke.

That isn't a One Touch based on the vents.

Me thinks that probably was the result of handling of the product and not the product itself. I have been using WG some and haven't run into such problems with it. I did buy some lump charcoal from a grocery store that I am convinced was used in a rousing game of kickball. It was so busted up...

Ate there twice in one day. Loved the ribs. Pulled pork wasn't my favorite.

I have a small metal trash can with sand in it. I pour some of the sand into the lid of the can, dump in the coals, and then dump the sand from the lid back in and seal the can. This puts the coals out very quickly, and the sand keeps the can from getting hot.

I use the firebricks in my 22" OTG and in my 18" SJs. I like them much better than the charcoal baskets. I've got a BGE but pretty much only use it for my longer low and slow cooks. Most stuff I just do indirectly on the Webers.