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Interesting, at HD, the Match Lite is more. 71 cents per pound versus 50 cents per pound for the regular Kingsford. I don’t see how that load of charcoal is worth 75 cents per pound (asking price) anyway you cut it.

Did you notice the Royal Oak Minit Lite? I didn’t even know they made such a thing.

Of those choices, I would smoke it. I cook it for about 2 hours per pound. I start off with it just on the grate and then foil it about half way through. But for me, this is a cut of meat the I like to cook in my large Dutch oven that I bought especially for pot roast.

Yeah, too much Match Light and mesquite. I’d pass on that collection.

I would use the water pan (with water) just because it will keep the temps more under control. Under pressure cooks are no time to try new things. There’s enough stress without trying to get temps under control when you’re not too familiar with the cooker. Try cooking without water when you...

Yes. Slows has the triple threat. I wouldn’t classify it as the best bbq, but it is legit bbq and it is good. https://slowsbarbq.com/menus/2017_GR_JAN_MENU.pdf

Well if things change, let me know. I drove to Detroit every day for about 20 years. I can meet you at Slows and have lunch if things work out. Either way, good luck.

Do you live near the border? I live near Detroit. When the travel restrictions are lifted, you could ship it here and I could meet you near the bridge.

If you shut the top and bottom vents and your temps didn’t come down, you have a significant air leak. Probably your door needs some attention. If you shut down all vents, does your fire eventually go out? Said another way, do you ever have unburnt charcoal left? That’s a pretty good test to...

I always oil my grates and usually oil the food. I have SS grates. I heat up my gasser to burn off anything left over from last cook. I then brush/scrape the grates to clean them off. Last is a wipe with a paper towel with oil on it. May be totally off track, but I view that oil burning on...

I feel the pain, but what are you going to do (eat)? If you think those prices are bad, I just took DW out for our anniversary and spent way too much on two prime rib dinners. Then add a nice gratuity and bam, anything coming off of a WSM looks down right cheap. We don’t eat enough that it...

Yeah, I soak my grates. I only have a 14 so it’s pretty easy. When I had an 18, those grates fit flat in my utility sink. If I had a 22, I’d get a pan like the ones shown. Then use a scotch brite sponge and they clean up real nice after a few hours soak.

I don’t really regret it, but I paid too much for my 1880. I had an 18” model at the time and I just couldn’t resist how cute the 1880 would look next to its big brother. But hey, it’s a classic, right? It will be worth something no matter what, right? Nope - shortly after acquiring the...

Bought some and used them to cook a pork loin (small piece already marinated). It worked good for that. I was hoping it would let some of the liquid through. I can imagine that with a burger, which is what I wanted it for, there would be too much grease. I guess it could be scraped off the...

Wondering if anyone has ever use the copper grilling mats and what you though about them. We had a little cook out after our golf league and the guy cooking used one. Looked like a pretty good utensil for a quick cook - burgers and dogs. Also, if you looked into them, is there one that is...

Unfortunately, it’s probably more than a buck a pound. I don’t know of any place that exchanges that fills the tank to its max. Usually it’s something like 15 pounds. From the Blue Rhino web site: How much propane does Blue Rhino put in its tanks? Inflationary pressures, including the...

I think this is very important. To me, tri-tip is a cut that should be sliced thin and, of course, against the grain. It’s not really a bbq meat where you low and slow cook it until it is very tender. My father in law (rip) used to make this jalapeño mustard. That was my go to sauce for...

Thanks for the links to Chris' video review. Good to know I'm on the same page as Chris with this new Thermapen.

Where? I looked before I posted but could not find anything.

Wondering what you all think of the new Thermapen One. While the technology to read in one second is impressive, I don’t think I’m impressed with it enough to upgrade my MK4. In fact, if I was in the market (I’m not), I think I’d get the MK4 on sale while they close that out. I think it’s a...