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I've never used a gasser other than at other people's/family's homes, I wouldn't be caught with one in my yard. I use mostly all hardwood lump, but unfortunately it's getting hard to get easily as BBQ Galore closed down in Campbell, so I need to drive up to Palo Alto, or use Cowboy/similar. In a...

Yeah, I hear you guys on the gas lighter, and I was thinking the same as I does look convenient. The Gourmet BBQ Systems (GBS) looks like it will allow some great stuff that I was missing in the past...having a cast iron skillet to slip in the grill would allow breakfast to be cooked, typically...

Looking for some advice. My problem is my Kettle...I bought it a year or two after me and my wife got married, gonna be 32 years this month. It's an original 22.5" Kettle, old style ash tray with the funky spring clips, I see they still sell that model...I've gone through 4 grills, 3 charcoal...

BTW, speaking of high heat brisket, I see that Bryan S hasn't been hanging around in the past couple years...Bryan is the king of high heat brisket! ;)

I have had them come out like that when I didn't cook them long enough. I don't do high heat briskets though, and have never cooked burnt ends at high heat. I separate the flat/point when the flat reaches 165, and foil and cook the flat until 190~. The burnt ends take a couple hours longer to...

Until you actually learn how to use your WSM, reserve your thoughts on what you do and don't like. The WSM will change your view on things. While I do use pecan with beef, and occasionally with chicken I don't like too much wood/smoke flavor these days and have been cutting down on what I use...

Just an old Stoker, it could probably use an update. I used that Windows software, is it StokerLog ??? But I detest using Windows so haven't used that program in quite some time...the one thing it did kinda handle was opening the lid, the version I had didn't do it well, but it tried at...

Haven't been around here posting in a while, but rest assured I'm still using my WSM and other Weber kettles and such... I've often wondered why we don't see more low and slow short ribs, and that if they were cooked similar to brisket the collagen should break down at 190 degrees...I did try...

Haven't been around here posting in a while, but rest assured I'm still using my WSM and other Weber kettles and such... I've often wondered why we don't see more low and slow short ribs, and that if they were cooked similar to brisket the collagen should break down at 190 degrees...I did try...

I normally use hardwood lump, but for some reason I decided to use briquettes for our annual Sho-Gatsu day party as I was cooking 18 lbs. of yaki-tori and 10 lbs. of flap steak. I only used a single kettle. I saw the competition briquettes at the local market, so decided to try it...was...

Wow, that looks good. I'd double up on the bacon! lol (I'm serious;-)

One thing I notice is that the fan seems to always be running with StokerLog. I gave my only Windows laptop to my son to take off to college, he wanted it for gaming. StokerLog was about the only thing I used it for, but it would have the fan going all the time. I'm smoking some ribs without it...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Irish: Alan, I'd love to try out the miso...post a recipe when you are happy with it. As for BRITU, years ago I had cut back on my salt intake (not...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat Smith: Yep! You can fix that! The wing nut that holds the ash sweeper handle in is undoubtedly rusted and will break off if you try to force it...

Yes, that's the piece I need, the ash sweeper. One of the wings started to bend loose as it got weak from the heat. For $10, I'll fix it, most certainly. That 22 1/2" kettle might be going to the grave with me...:-)

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Irish: I'm with Alan....toss it...way to salty for my tastes. </div></BLOCKQUOTE> Don, Nobody in my family likes it... I've been working on...

Vince, Is there a retrofit to get a new one-touch and fit it into the kettle? That seemed to be some type of gromet or rivet. I have bought a lot of parts for it, an ash tray, and the one I just found doesn't have the ash tray either. It is in pretty good shape, although was sitting out for...

Since they don't use it, take the water pan and use it in your WSM, they work better than the WSM pan...*lol*

I have never cooked one in the WSM, but have cooked at least a dozen in the kettle. I have done both ways, but prefer stuffing with it, so I will usually stuff it. My wife likes a little sausage and just a tad of apples when it's smoked in the kettle. Very light on the apples though.

Brandon, Wow, moving up to the egg...good on 'ya! I haven't posted much in a while myself, but keep on the 'que as always...I think I'll be cooking on the 'que til the day I die... My wife loves the flap steak at Costco, they were selling it for $4.99/lb, but raised it recently to $5.69. My...