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I use RO lump in my WSM's. I use TJ's (Rancher) briquettes in my OT's. Trader Joe's won't have any briquettes for a couple more weeks. Bought a bag of RO briquettes last week and will need to get another bag soon. Heard someone say "Sam's Choice" WalMart house brand yesterday. This is what...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">quote: Originally posted by Ken McCrary: I too am one that almost never foils ribs. In fact I have gotten to where I put them on the smoker and just leave them alone for 5...

I'm not a fryer - don't like the mess and the clean up. I grill my wings - start indirect and finish direct to crisp up. Usually add some chips or small chunks for a little smoke. Did 5 1/2 dozen pieces for Super Bowl. Fired up both my OT's and did half with some hickory and half with some...

8 lb. ! Whatever the cut, that's one big London Broil! Always thought Montana to be "Big Sky" country ... Now we know that it's "Big Broil" country!

Grilled six. I ate two for dinner ... wife ate one ... stepdaughter and grandson shared one. Wife don't like them leftover so there were two for me. Back in the early '80's, wife thank goodness was out of town, buddy brought a 20 lb. case over to my house. Me, him, and another guy grilled...

City prices - $33.75 for a full rack - they had better be darn good! Out here in the 'burbs there are places where you can get 2 racks for that price. Haven't been out to eat 'cue at any of my suburban favorite barbecue places for a couple of months but I think full rack STL cut were $22.95 and...

Just thought you all might want to know the leftover pork steak grilled Wednesday night and am eating cold right now for my lunch sure tastes good!

I got a jar of Sonoma Farm Sweet & Hot Garlic Cloves with Jalapenos a few years ago in a Christmas gift basket. When the jar starts to get empty I add several cloves of fresh garlic, a sliced jalapeno, a little simple syrup, and a little vinegar. I mince or chop or add a whole clove or two when...

Sounds like a plan! Cook the brisket fat side up though. Whole brisket on a 18 1/2" really depends on the size - most will fit but larger packers you might have to "bend" a little. Lot's of good advice in these forums that will answer your questions. One of my favorites to do over is ham over...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">BOTH! I use apple all the time. Cherry is great too! Butt i've also used both in the same cook, it's a terrific blend. Try it! </div></BLOCKQUOTE> I like them both in combo...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">BOTH! I use apple all the time. Cherry is great too! Butt i've also used both in the same cook, it's a terrific blend. Try it! </div></BLOCKQUOTE> I like to combine them...

I agree with all of the above. Capacity is the convenience for me and I have to much capacity for my actual needs but I love my Weber's. If I'm doing enough to justify firing up one of the WSM's then I do. If I'm just doing a small cook then I go with one of the One Touch's.

Peter - My original side baskets are probably 10 years old and other than being a little fire scarred they're as good as new. In fact I can't tell them apart from the side baskets that I got last summer with my 26 3/4" OTG. I use them frequently and think they're great!

I've got a Smokenator that I used twice and guess from what I'm seeing here is improvement on the Smokenator design. I have not read all 5 pages of this topic. I started to teach myself better fire management technique starting with basic indirect with both charcoal side baskets full and...

An original twist on Surf & Turf!

Last summer since I've done one. I don't separate until after I pull it. I do not foil. Cube the point for burnt ends at that time. Planning to reheat, I'd pull it at 175 or so and bring to temp when you reheat. I'd also not slice it until it is reheated. I only slice the flat to what we're...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">You dont remove the membrane? </div></BLOCKQUOTE> Wenatchee - Sound like you nailed them! Daniel - Know a lot do but I don't remove the membrane either. I like the texture.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Posted February 02, 2012 09:23 AM Hide Post I like Rancher sold at Trader Joes under their label when available which is usually between Memorial Day and end of August up...

I've actually heard of all 3 of these methods. 2 we've just learned how to make and I would guess you can find specifics on how to make the other on the internet.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The FDA/USDA dumbs down answers for 'consumers'. They also tend to sweep everything - in this case 'perishable foods' - into one category. Not so fast. Uncooked roasts that...