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Jim, your supply of Kingsford is running low. Good thing the Memorial Day sale is just around the corner! (Last year I bought about 70 twin packs!)

Regarding your need to clean it up, Simple Green makes a BBQ grill cleaner that has worked very well for me and I've also had success using Greased Lightening. The Simple Green is biodegradable but the Greased Lightening is not so you need to rinse everything you might use it on thoroughly...

Between all the comps and test cooks we've done, we've gone through three of those bottom chimney grates in 5 years. That's a lot of chimney starting!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gerd Hilkemeyer: First question... Second question... </div></BLOCKQUOTE> You forgot the third question: "What does the interior of the center...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Boehm: I was wondering though, if you hold it for a long time (almost 5 hours, still hot when pulled) wont it continue to cook, perhaps to...

As long as the condition is good, buy it. Read and heed the advice given by Dave and G$. They are both dead on.

Lew, I'm not a Smoke EZ owner/user but I think I can help with some general answers. Regardless of whether you are using a WSM or one of the Kettle mod kits like the Cajun Bandit or Smoke EZ, you are going to get an updraft of heat around the edge of the cooker. There isn't any way around it...

Sure you can do this, David! Cook the meat open until it reaches an internal temperature of about 165°F and then wrap it. Lay out a double layer of foil and then fold the two sheets together by crimping them from the bottom in about 3/4" folds. I do this about 4-5 times. Then fold open the...

Justin, in addition to a few of the other questions asked here, I would like to add this one: "What is the position of your lid damper?" If you are running it in anything but the wide open position, you could be choking the cooker down and not allowing it to properly draw air in through the...

Nice work! G-Money, are you really an engineer or do you just not have enough to do on a beautiful Arizona Friday?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gerd Hilkemeyer: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

If I'm reading the first two posts correctly, Alan has a larger fan on an 18 and James has a smaller fan on a 22. You guys need to swap fans! As a long time Stoker user, I have learned that you really only need a 5 cfm fan on an 18 but the 22 works much better with a 10 cfm fan. Alan, one...

If all you want to do is to cook some traditional barbeque in a traditional manner, a WSM is the easiest cooker you can use. The learning curve is very short and you'll get excellent results right away. If, on the other hand, what you are really wanting to do is begin catering, that's a whole...

Taylor, take a look at the page linked below. It will give you some great ideas on how you can increase the cooking capacity of your WSM. I've used a number of these methods and they have yielded excellent results. Also, trimming your spares down to a St. Louis cut will give you more room...

Thanks for the kind words, Brian, and thank you for coming to the class. We sure had a great time teaching and I have to admit that teaching a full competition class is much more exhausting than cooking a full competition! But that fatigue fell away very quickly when we learned that one of the...

You can easily add capacity to your WSMs by using the technique shown in the photo linked below: http://www.virtualweberbullet....s/johnson_grate2.jpg The if you use wing nuts instead of regular nuts it is very easy to adjust on the fly.

The Costco Business Center in Phoenix carries packers but the standard Costco locations here only carry flats. Sounds like this is commonplace in that chain.

You'll enjoy that knife, James. It is very useful for slicing cooked meats like Ribs and Brisket.

Brent was the best! My life wouldn't be what it is today had I not experienced the honor of his friendship.

I would like to offer a suggestion to regarding what kind of knife to use. I recommend using a granton edge slicer as opposed to a serrated knife. The granton edge slicer (I use a 12" Forschner) will give you a very clean cut and won't leave any slice marks or patterns on the cut sides of...