Search results

Me too. Too much sugar in it and not enough salt.

Chris in LA is right on. Stubbs original sauce is on the tart vinegar side and a delicious alternative to the sweet red sticky stuff like SBR and most others.

I use my Baby Q much more than my other grills. I mostly just cook for the two of us and my Q100 is usually large enough and quite capable for most of my outdoor cooking. It's been my main Que for over 6 years now. Tonite I babycued a deep dish pizza in a 10" cast iron skillet.

Here's another alternative idea. http://www.amazon.com/dp/B00063RXLU/?tag=TVWB-20

My BBQ/ Brew cave is on my patio. It's covered and lighted so I can que and brew in any weather and after dark.

GRill diameter is 19.25

I have looked at the Chargriller kamado closely at Lowes. The removeable ash pan clamps on snugly (doesn't slide) and appears to seal very well. It has a good quality cast iron grate with a removeable center.

There is a $1 per pound difference between trimmed and untrimmed around here.

I think these fancy colored kettles would be a big hit in America too, http://www.bbqworld.co.uk/bbqw...ber-charcoal-bbq.asp

I use these. I break them in half so it's about 13 cents per start. http://www.amazon.com/Fire-101...id=1327299153&sr=8-1

When will they give us the handle heat shields like the euro Webers?

Try using half as much charcoal and cook more slowly. That should cure your flame up problem and you'll save on charcoal too.