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I have a pair of Grilla Gloves and frankly they are just too pretty to be grabbing dirty cooking grids with. For that I just use a pair of cheap leather palmed work gloves that cost about 4 bucks at Lowes. By the way at this time of year many stores (especially hardware stores) have their BBQ...

Philip, I don't know much about the electric units, but I've found that charcoal is not that expensive. Usually I can get 2 24lb. bags at costco for $10 and I can get 3 or 4 sessions out of a bag. Good luck with your new smoker and I'm sure before you know it you'll be turning out some of the...

Gary, How did you do the air-flow testing? Looks like maybe the WSM was dropped from a low flying airplane, or maybe a speeding pickup truck. The 2 large air flow diverters on the lid look like they would very difficult to duplicate with any accuracy. Seriously though, I think these...

Jason, You might want to read Chris' article on shipping barbeque. It's in the Lets Cook section. He has alot of good info there. Don

Ok, so sand works as well as water. I'm convinced, but I'm curious, will a pan full of sand and quart or 2 of water work? It seems like you would get the easy clean up plus some added moisture. Any thoughts on this? Don

David, Personally, the few times I have added charcoal I just removed the door and added some using a pair of tongs reserved for that purpose. Usually it's near the end of the cook and I just need a few briquets to maintain the temperature for another hour or so. I just start a few in the...

Theo, One thing to remember is, the water pan in the WSM is also a lid for a Smokey Joe, and they ARE designed for much higher temps than the WSM. By the way, I have yet to burn off any porcelin on my Weber Kettles and the charcoal rests directly on the sides. Don

Matt, All of the lower vents on my WSM are fairly loose and have been that way almost since I bought it. I don't really have any problems controlling the temperature, but because they are loose it makes them a little bit tough to set accurately. I don't know of any way to make them tighter...

Not important, it just allows you to cook more ribs at one time. Don

I use olive oil, but I think that most any cooking oil will do as the temps won't usually get hot enough to cause the oil to burn. That being said, I don't really think oiling the grates is that important when doing ribs, butts or brisket as they have a lot of fat and seem to be self...

I've quit using newspaper all together and now use my turkey cooker burner to start the charcoal. About two or three minutes of that and we are off and running. Just have too be over a non-flammable surface as a few small lit pieces can fall out and cause some trouble. Don

Dave, If you think the water pan is too small, you may be able to use the one from your ECB. Me and many others on this site have changed over to a Brinkman water pan as it holds alot more water and it fits better than the original Weber pan. I have several thermometers and I often use one made...

I do not have any experiance with this model Polder, but I saw one in the store on Sunday. It did indeed have 2 sensors in the probe, one at the tip and the other back about 6" and has simultaneous readouts of both temps. The cost was $50. The only thing I would want to know prior to purchasing...

I just bought a Kitchen Aid stand mixer and in the box was a subscription card for Cook's Illustrated. I've noticed references to this magazine here in the past, is it worth the $20 a year subscription price? If I get it, what kind of articles and recipes can I expect? Thanks in advance. Don

I believe that if you see the ECB and the WSM side by side the reasons are obvious. The WSM is made of much heavier steel with a baked on porcelin finish versus a flimsy painted steel unit for the ECB. I've had my WSM for over a year now and it looks just as good now as when I bought it. If...

I recently was able to acquire a fair quanity of English Walnut wood. I've found with some woods (hickory and mesquite in particular) a little bit goes a long way and to my taste can make the meat bitter tasting if too much is used. I usually use fruit woods or alder and am wondering what kind...

Jim, I can't speak for anyone else, but when I'm doing chicken or ribs I just fill the charcoal ring with lit coals. Chicken usually is done in 2 hours or less and ribs up to about 8 hours. I have never had a problem with running out of heat before the cook is done and I usually put the fire out...

You might try ELCO NW in Redmond. Their number is 425-881-8868. That's where I bought mine last year. Good Luck,Don

Well, I'm not from Ontario, but I went down to my local auto supply store and bought a oil drip pan. (the type you put under your car to keep it from staining your garage floor)It was only about $10 and it's galvanized so it won't rust. Good luck, Don

Jerry, www.Walmart.com has them for about $160 plus shipping. Don