Recent content by StanHenson

I converted to lump charcoal 2 months ago, and I've been shocked at what a difference KBB really makes. Granted, I'm slow cooking in a ceramic now instead of a WSM, but I can literally taste less of a "charcoal" taste on my food now that it's been cooked with lump instead of KBB. I love KBB...

I sold my char-broil and went back to the standard chrome-plated grates. If I had it to do again, I'd have bought the stainless in the first place. The char-broil is great, but it's not for people who like to mess with the coals mid-cook. You've got to lift off the entire center ring to get...

I think there's a whole generation of us who think of our dads when we smell Kingsford Blue lit with lighter fluid. I do every time. S.

Russell, to my eyes, that IS the insert. The grate is a 22.5 inch CI ring with an 18 in inch insert that goes inside it. It looks like they may have stopped selling the 22.5 ring. SH

I've got that Charbroil grate, and I like it. It cooks great, but it's hard to take in and out of the grill while hot. The Craycort would be a much better option for removing individual sections. But as you probably know, they don't work extremely well with Performers and chimneys. If I...

I've personally never had any problems with the bungee cord solution on my SJS. As long as you get it cinched down pretty tight, it's not going anywhere. Plus, you get the bottom vent, which means there's much more heat if it's needed. Stan

The carbon steel pans really do make a difference. They don't hold on to heat like cast iron, so you can toast the bottom without worrying about scorching it. If you really like paella, I'd suggest picking up a carbon steel paella pan. They're pretty darn cheap and very versatile. They make...

Both, AND pellets from time to time. It depends on what I'm cooking, what I'm cooking on, and how much time I have.

Hey guys, I searched for answers to this problem and could never find follow-ups, so I'm going to give one. I wanted to make bacon. I ordered fresh side pork from my local Publix. The darn stuff came cryo packed from Smithfield, SLICED. Who in the heck slices fresh side? Well, I didn't...

I like briquettes. Those summer Home Depot sales are just impossible to beat. Stan

Nice looking rice everybody! I make paella all the time on my Performer in the summer. A couple of things I'd suggest: 1. Get a real paella pan. They're dirt cheap, and they really take the rice to a new level. The edges get crispy while the inside stays moist but separate. I use mine for...

I THINK it's got more to do with briquettes openly burning instead of ashing/smoldering. I believe the smell/taste is related to the byproducts of high temp burning vs. an ash-covered briq. Of course, I'm probably totally wrong. I light my WSM Minion and choke the vents before adding any...

I smoke on the cooler side, then either jack up the heat or put it in a hotter cooking device. No cure.

I can do at least 12 hours on a full ring in my 22. I did a butt the other day with about 10lbs and didn't burn all the coals. I don't use a water pan; I have a big clay saucer from the garden center. Wind also doesn't effect my temps because I'm cooking on a covered patio. It still sounds...

Enough. It holds enough.