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Pretty much what Richard said. Lodge is the only real option in current production (there have been problems with the Chinese-made ones containing hazardous materials). It's cheap so I'd get a few pieces and see what you like. I use the 10" skillet a TON indoors. Good size for a lot of...

I've put in a couple of orders and no problems.

I wouldn't want to hold it for that long. Something like pulled pork where it's basically sterile after a long cook, OK, but a turkey? No. Unattended... I had a door flop open once during a high heat cook, temps shot up to 500ish. If I was really close I might risk it but understand if...

Prime tri tips are really good. Moist, juicy, and it's not like they have THAT much fat, it's still a pretty lean cut, so no danger of overdoing it. My Costco has them sometimes and I always pick up a couple.

Definitely pop in even if you don't have any immediate need. It's good to know what your options are for later, and the business ones seem to be fairly consistent in what a particular location carries.

You might get some extra surface darkening but nothing bad should happen.

I leave both open all the way until I hit target temp, then I basically see what % of the time the fan is running. If it's cranking along I leave it alone. If it's basically not running or just barely ticking along I close a vent so it's running less on its own and more with the controller...

The 120 definitely is plenty big enough for the two of us. If I'm cooking anything big I'm probably going to be using charcoal anyway, but you can cook quite a few burgers or chicken pieces on a 120, no problem.

The business centers have been around for a long time but there aren't nearly as many as regular Costcos. They have something like 50% overlap - they have some things the regular ones don't, and don't have some things the regular ones do. To find one hit the Costco website, look for a button...

Sounds like a plan to me. I'll just say that lamb is traditionally eaten more on the rare side, so I'd shoot for a lower temp than with beef. Overcooked lamb can be pretty nasty.

It's a popular rub. It's named that because he originally intended to market it as a chicken rub but it turns out it's really good on pork. Google Plowboys Yardbird and you'll find it.

With my DigiQ controller and my 22" I have to open at least one and ideally two vents in addition to the 10cfm fan to hit 350 in a reasonable amount of time. Once it's at temp I leave one open all the way and then the control unit just adds to that. It's pretty straightforward (well, except...

Everybody should definitely pop into the Costco Business Center and at least check out the meat. They don't have the individual cut steaks but all kinds of great stuff in the cryopacks. The Hayward one has had choice brisket packers for maybe 10% more than the select packers every time I've...

I just do Yardbird, apple wood, no sauce. Everybody seems to really like it, and I haven't found anything I like better.

Good to know. One of the places I get it is actually an Ace Hardware that keeps it in stock but there are probably closer Ace Hardwares. But I also just discovered a BBQ supply place that carries it - it's about the same drive in another direction, so there's no time savings there, but they...

Cool. No problems with temperature control?

There's no way that's true. 6 pounds less of charcoal every time? Again, I've done 17 hour cooks on the 22" (and it was still going strong). That means if you're making ribs you're using 1/4 of the total capacity. You don't have to fill it up, it's just nice to have a big ring down there...

Wicked Good is wonderful and I drive about a half hour each way to get it. Royal Oak is fine, I have no objections to it, except it's not very dense and you might find that your cook times before having to add more charcoal are much lower than if you use something with a little more heft like...

Good luck!

Interesting. Mine's not wired but there's never any reason it should be off the grate in the first place. After a cook I seal everything up, so it's still where it was. Before a cook I stir what's there to knock out any ash, lift the grate and the ring and whatever charcoal is left as one...