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Here's another trick. Start the chimney and let the colas get hot. Set a small cooking grate directly on the chimney and sear the stakes, the dump the colas and finish the cook.

The biggest drawback to a Weber Kettle is the distance from the coals to the cooking grate. The second problem is the inability to adjust that distance Hopefully your using a chimney to start the coals? Pour the hot coals into the middle and leave them mounded up, then sear away. After they're...

So when you said "How'd I do', you really hadn't gone to see it yet?

Kind of cool in a campy way. This booklet is how I learned to soak corn in sugar water before grilling when I was but a wee lad in my 20's, and the grill was new. You do the math!

DAAAANNNG! You're old like me! Welcome!

Not much of a gamble. He could probably triple that in parts.

Thanks for the info. It's gone now anyway.

Cool. What's 'Cado'?

Chimney with paper.

Nice! I'm amazed at what you can pick these up for.

BTW, good idear on the chick cubes!

When I saw Beanie and Seamus my head said Beanie and Cecil. Other old people will get it...

Based on what I've seen they're likely the same size, but at least he's close enough to go measure.

The Amazing Ribs article pretty much sums it up. I put a bunch of ice cubes on a shallow sheet, like a sheet cake pan or cookie sheet. Smoke for a couple of hours, which turns it to water. Pour into ice cube trays an re-freeze. You need to start with ice, not water. Use sparingly. One cube...

I saw that!

BTW, it's not mine and I have no affiliation, just though a collector may be interested.

Am I to believe that NO ONE here smokes ice? Or maybe you don't like Bourbon?

Here ya go Jay, call him and ask how his frame is. http://toledo.craigslist.org/hsh/5147454955.html

http://tvwbb.com/showthread.php?21202-Wobbly-legs&highlight=broomstick

Last time I smoked butt was 20lbs and I got up at 3:00 am in order to have it ready for around 2:00 or so. I made it by 'or so'.