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Do you have an opinion on the kettle style grill versus the wagon style, rectangular grill. For instances, raising and lowering the charcoal grate, cast iron cooking grate, capacity etc. Thanks, Paul

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rita Y: Has anyone had a problem with the new, thinner Thermapen tip? Will it bend easily? </div></BLOCKQUOTE> I've got 2 and haven't had a problem...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jamie Purviance: After I graduated from the CIA, ... </div></BLOCKQUOTE> Jamie WOW! that got my attention for a second ... then, of course, I...

I've read excerpts from your book and many comments about the book. Now, I'm going to pay you the greatest compliment ... BUY THE BOOK. I really do like the idea of a book devoted to cooking over charcoal. This technique has a devoted following, but resources are limited. Thanks, Paul

Yeah but when the brand says "Weber" ... now, that's different. I'm still anxiously awaiting the boxer shorts with the Weber logo . Paul

Your time estimate is probably pretty close, but the true test of doneness of a brisket is by touch and feel. When you can insert a temp probe and it goes in easily and/or a meat fork turns with a little but not too much resistance, you're there. It will be less convenient to do those things...

Don't worry about the questions ... most everything has come up here before. 3.5 lbs is pretty small and smaller flats are a challenge to keep from drying out. I still think they're worth it. I would foil at 165 and add a little moisture, like beef broth. Then take to 190 and leave in the...

WSM temp test. Paul

I think you did wait too long to foil it, and maybe more important, you took it to too high internal temp. Probably around 190 is better to preserve moisture. Flats, however, can be tricky, but they're what's most often available around my area. Paul

Joe Isn't that the rotis burner ? I think the thread is referring to the new Charbroil which has all IR burners (?) or maybe other grills that have a special IR burner for searing. Paul </div></BLOCKQUOTE>

We eat a lot of mullte up here in the Fla panhandle and think we have some of the best around. When absolutely fresh, I think they're terrific. I understand in other areas that's not the case. I have smoked some years and years ago, but not on a WSM and probably not with a great deal of...

My use is similiar to yours. Probably every 3 to 4 weeks I remove my flavorizer bars and scrape and brush them. I don't see any reason to replace them until they get a significant amount of rust to the point they're very thin or starting to rust through. SS bars will get several more years...

Here's another link to the weed burner that also provides some interesting info and "other" uses. Paul

Well I guess I wasn't home when they called to interview me for that article . Seriously that is the way I've cook chicken, most often, on the WSM for more than 10 years. Its just our usual low/slow 250 lid temp method. I do butterflied halves and marinade them overnight, usually in WB...

I take quite a number of deer each year, thankfully not with an Explorer . Sounds like a good recipe. I marinate mine in Moore's at least overnight and then grill to med rare, maybe 135. Usually use Montreal steak seasoning. I have slice the backstrap thin, hammered till quite thin and then...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ryan Gardner: How do you prevent ashes from flying up when you knock the coals around after 10 hours? </div></BLOCKQUOTE> Do it very carefully ! Just...

The volume of water in the waterpan is, of course, your heat sink, and the more water, the bigger the sink and the more heat "it" will take up. You can use the Brinkman pan, but just use a lesser amount of water. Paul

measuring temps in the WSM.. Paul

chuck roast Paul

This is where I got the info on the TEC patent. From reading some info from another site they reference what you're referring to in so far as combustion and say "TEC's patent pending" burner system. I imagine they've developed another system for the infrared burner. It does sound...