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I have the 2 burner Spirit, and like Chris said, every time I cook it's a bit different. I use my Spirit a lot for baking, and found the most important thing is to preheat the grill. Once it's at temp I add whatever I'm cooking and adjust. Once the food starts coming up in temp you will have...

For boneless I've found the best way to cook them is to do a mustard then rub coating. Then I'll throw them indirect on the Performer at 350 for about an three beers or 45 minutes. Then I'll sauce them hard, let them bubble, then sauce them again. For Bone in I like to slow the process down...

Most of the time I use a mix of Apple and Pecan. Most of the time I use just a little for a light smoke, but every once in a while I'll add some Mesquite to kick up the smoke a notch or two.

Whenever I'm cooking I have a dry towel over my shoulder for grabbing handles or whatever, but I got in that habit when I worked at the restaurant and just never stopped.

I've fallen in love with Country Style ribs. I can get them for a much better price. Around here ribs are astronomically priced.

Nice. I've been eyeballing those sweet peppers for a while. I think I'm going to give it a try.

And this is why I joined this forum. Great info!!

Pictures!!!

I'm glad it's not just me. My mom would put salt on her salads. That one always cracked me up.

KenB's post about his pastrami being to peppery got my wife and I talking about the overuse of both salt and pepper. I've been cutting back on my use of salt the past year or so, almost to the point of not using it at all. Sure I'll salt my burgers or steaks just as they hit the grill, but...

I'm planning on making pizza this Friday, so I'll give that idea a try.

OK, that is flat out the best looking lasagna I've seen in my fifty one years. Way to make me hungry.

I guess this answered my question from your other post. LOL

Welcome to the forum. I was wondering if grilling and smoking is done differently in the higher altitudes than down here.

Nice looking $50.00 Performer!! I'm going to straight up swipe the two fire brick divider idea. I use the baskets all the time, but was looking for a better way of heat control with the Cast Iron cooking I've been doing.

So I'm thinking that'd get you to about the end of July right. :D

You can have my barbecue tongs when you pry them from my cold dead hands.

Take a mason jar and 2 flat lids and 1 ring. Drill a bunch of holes in one of the lids for sprinkling the rub, then you can put the other ring on to keep everything dry. Works great.

Thanks for the kind words everyone. The seconds were just as good as the firsts.

I've been wanting to bake a pie for a long time, so when Pi day came up I had to give it a try. A while ago I watched BBQ Pit Boys bake a chocolate cherry pie that sounded good enough for me to try it out. I went to Big Bird's to get what I needed for my pie, and next thing you know I had a...