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Welcome to the group Matt.

Welcome to the group Steve

Welcome to the group. You'll love cooking with charcoal.

Welcome to the group. You'll love charcoal cooking, you made the right decision.

Welcome to the group Jimmy. Let me know when your having Bruce over for a bbq.

Welcome to the group Denny.

Welcome Brian. Smoking on your kettle is easy peasy.

I like Peace, Love and BBQ by Mike Mills. More for the stories but there' some good recipes in there to.

Welcome to the group Frank. Try one hunk of Apple with the chicken, it doesn't take much smoke to overpower chicken. So you inviting Bruce over anytime soon for bbq?

That's practically shorts weather.

It's how indoor cooks get their ribs tender. It's actually not that different than foiling ribs with liquid and putting them on the bbq for an hour or two if you think about it. Ok you foilers can all yell at me now.

Water in the pan won't add moisture to the meat. It's primary function is to work as a heat sink to help you keep lower more stable temperatures.

Welcome to the group John. Keep it simple and don't overthink things and you should do alright.

There is no right or wrong way of doing bbq as long as you like the results.

Welcome to the group J. Shouldn't have a problem cooking with the doors open. I couldn't get packer brisket or whole pork shoulders until I went to a meat processor that had an on site store. If a butcher doesn't have it they should be able to order it for you.

Welcome to the group Dale.

Best steak I ever had was from a grass fed cow. Mind you it was about 10 weeks after the thing had chased me through the field and made me dive over a fence. Who's laughing now you stupid cow. Revenge is sweet.

Are you talking about the membrane? I do ribs all the time with the membrane and don't really notice any difference. I remove it with my teeth when eating them.

Last week I smoked on my kettle at -28c. I think the coldest I've ever done was -38c. I have the cooker right outside my back patio doors.

You can't go by temperatures to tell if your bbq is done. When cooking at higher temps the fat/connective tissue still needs time to break down to make your meat moist so you will probably find the meat isn't done till it reaches a higher temp than normal, especially if foiling. About the only...