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Thanks for all the good advice. I am now the proud owner of a black 22.5" One-Touch Platinum, complete with the rotisserie attachment and a pizza kettle on the way. After a very easy assembly with my 12-year-old daughter, my first cook was simply chicken legs. Delicious and easy. Tonight I'm...

As a follow-up to my previous post regarding people's impressions of various ceramic cookers, I'm pretty set on buying a Weber. I simply can't justify the prices of the other cookers, despite some of the advantages I see. So, now I'm trying to decide what size. I would really like to buy the...

A little over a year ago, my Weber kettle had given up the ghost, and before jumping right back into another Weber I experimented with a cheap Master Forge Dually Charcoal Grill from Lowe's. While there are definitely some things I like about it (huge cooking surface, the ability to raise or...

Ok, here are all the pics from the cook. It was pretty darn good, but maybe a bit over done; pushing medium rather than medium rare. I did the reverse sear, heating the steak to 95 degrees in a 275 oven before taking it to a hot grill for a total of 6 minutes. I think next time I will stop...

I snapped a couple shots of this beauty before salting it. Will add more later once it heads to the grill. 2.5 lbs. of Porterhouse Love: http://gallery.me.com/william....ey&view=mosaic&sel=0

Ok, despite the pleas for ribeyes, I couldn't resist the porterhouse when I got to the store. I ended up with a beautiful 2" thick USDA choice dry-aged porterhouse weighing in at 2.5 lbs, along with some nice mushrooms. I asked the butcher at Byerly's to cut it special for me. Those in MN...

What do you want when you want to splurge on a steak for the grill? I'm not talking mail order prime, but what do you ask your butcher to cut special for you? A bone-in ribeye? A porterhouse? I've got three days on my own and planning on a great steak night to go with a beautifully aged bottle...

Trev: Glad to hear you've already found the guys at kinfeforums. They are a great help. Good luck as you keep searching, and let us know what you end up buying. Bill PS I checked out the paulsfinest site you mentioned. They have some nice things, including knives by Misono, which is what...

Those knives from Lee Valley look nice, and VG-10 steel takes an edge pretty easily, and holds it pretty darn well. However, I caution you that once you dive down the rabbit hole of Japanese knives, it's tough to see your way out. You will find your disdain for the traditional Wusthof and...

As promised, some pics (if I can properly figure out how to attach them). One on the grill part way through cooking, and two final product pics (after we had eaten have, I remembered I better take some pics). It was really tasty. I loved all the different layers of flavor from the meat. All...

Good idea. I just took a few on the grill. Will post those and some final product pics when all done. Bill

At the local Farmer's Market, I came across a source for organic, heritage Berkshire pork. On an impulse, I bought a 4 lbs bone in pork roast. It is currently in brine with salt, sugar, garlic and peppercorns. I was thinking about grilling indirect until 145, then letting it rest a good...

I hear 'ya, Jim. I was really struggling with even thinking about leaving the Weber family . . . and it made me realize, that I'm not going "replace" my Weber . . . I'm simply "supplementing" my Weber Anyway, I decided to bite the bullet and bought a Master Forge grill from Lowe's yesterday...

Heresy, I know, but I'm considering replacing my 22" Weber with something non-Weber. I have always had a kettle of some sort, and currently have both a 22" kettle and an 18" WSM, with a stacker. However, a couple of things have aways bugged me about the Weber that I could resolve with some...

Ok, I figured out the picture thing. So here's the link for pics of all the briskets in coolers pre-cook, all the sauce and rub made for this cook, and then the briskets on the smoker with two on the top grate: http://gallery.me.com/nd89sc88/100005 Bill

10 flats at once would definitely be extreme! But you could certainly do 5 at once and do 2 cooks as planned.... I've heard of people doing briskets in rib racks, but have never done it, so can't provide any input on that method. If you do that, PLEASE take pic's!!! With the number of...

Larry: Thanks for the advice, but lets say I've got all 7 lb flats, I still don't see how I can get 10 flats in even with the stacker. Just thinking about this, I wonder if I could take a couple rib racks and cut out a few of the uprights to try and get three flats on each grate . . . hmmmm...

I'm providing brisket for the ski team summer picnic and swap; it is a potluck with everyone else bringing chips, salads and desserts. We will be serving on buns; and there will also be 6 dozen hot dogs to keep the younger kids happy. I know there is a basic formula out there for this, but...

Thanks, Benny. Good catch. Bill

Thanks, Bryan. I think I'll try this one. I know, however, that Kevin doesn't use salt in his rubs, so when do you salt? Salt first, then paste, then rub? Or paste, first? Bill