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My local Home Depot is finally selling Royal Oak and I can also buy Nature's Own hardwood lump from a place nearby. I think that is the last bag of Frontier I buy.

I have found some strange things in lump charcoal over the years, but this one has me perplexed. This collection is from a single bag of Frontier Lump Charcoal purchased from BJ's. This is after burning half of the bag. Does anyone know what these rock-like substances are and how they get into...

Don, I think I tried that recipe a couple of years ago and had trouble with the long cook. I love Alabama chicken and it is always a big hit with the Yankees in New England. I've never been to Bob Gibson's restaurant, but I am very thankful for his white sauce. I typically use the Cook's...

Great idea. It's like a rouladen on the grill. I'm definitely going to try this. Thank you for posting.

Wow-that looks fantastic.

I finally get to have a week of camping. Tradition dictates that I cook Cornell Chicken on the first night. I usually cook it indirectly on my kettle grill at home. When camping I bring a WeberQ, which only has one burner and you can't cook indirectly. Does anyone have any tips on cooking...

Thanks for the tips guys. I've made a new friend with pork steaks. I'm so tired of brining pork loins and always eating lean pork with no flavor. The butt has enough fat to provide flavor and moisture. I dry rubbed 3 steaks with my typical BBQ rub and 2 with just salt, pepper, and garlic. I...

It seems the consensus here is to spend $13 on a good Weber grill brush and I can go on worrying about other things in my life. I'll have to admit the story did give me pause when I first heard it. It's bad enough with my wife thinking I'm trying to kill her with under-cooked hamburger.

I talked my butcher in Rhode Island into cutting me some pork steaks. It wasn't too hard to convince him. I've seen several different techniques, but not much on specifics. Some say direct, others indirect, and Dr. Barbecue says smoke them in his new book. I'm ready for any technique, but what...

It's the same in Massachusetts. The northeast is overpriced.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan Ralph (NJ): My personal preference is not to foil it, for whatever reason... </div></BLOCKQUOTE> Don't fear the foil-it is your friend.

Jim do you have same day shipping? I found a butcher who said he could cut some for me. Now I'm scared to ask about price. Regards, Oak

Laura, I've used my Smokenator for years with good results mainly cooking ribs and smoked salmon. Go easy with closing and opening the vents as is described in the instructions. Your temps will go up and down quickly. Meathead just put some tips regarding the Smokenator on his webpage that you...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Koch: Laura, Some tips for the Smokenator: The water pan is optional. I don't think it adds much, so I stopped using it. If you do use it, you...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Cash: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

Blasphemy is right.

I agree wholeheartedly with the comments by Dave, Don, and Glenn. I rely on Cook's Illustrated and Cook's Country for a lot of recipes and techniques, but they don't use a smoker in their trials. When I compare Cornell chicken recipes between Steven Raichlen and Cook Country, Raichlen wins every...

I've use a grill pad under my grill and smoker on a wooden deck for the past 10 years. Now you guys are making me nervous. However, most of the time I'm smoking with several feet of snow and ice on the deck so I'm guess I'm ok. Although I am rethinking all of this again...

Is anyone else grilling lamb today? I don't see that much on the board. Oak

There's no better way to cook duck.