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Very nice Jeff! This may sound like a stupid question, will you ever cook on it?

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

I reuse. I take out the old and put it in a bucket. I usually light up a half a chimney of new K . Put some a half a chimney of old K in the cooker. Once the New K is up to temperature I dump it over the old used K.

I usually rub 24 hours the night before it goes on. If can go 48 hours, just don't use a lot of salt.

They are helpful. I like being able to hook up my Auber and let it run all day without having to worry about anything. I put a butt on once at 6am, I went to the beach and it ran for 14 hours, I got home and the butt was ready. If my cooks are 6 hours or less, I don't use it, if they are...

Nice lookin brisket!

Yes, you can. You have enough room. It all depends on how your going to cook the everything. If you do low and slow for the butts you will be looking at 15 hours or so if you do a high heat you can get them done in 9 hours, this depends on the weight. Your better off having the butts come...

Lew, congrats on the overnight cook! What happened with the Auber?

You should wrap at 160-170. I would also recommend doing a high heat cook(between 325 and 350), it saves you time. Some say you sacrifice the bark by doing high heat, I did not experience that. I tried my first high heat a couple of weeks ago and it came out really good. I did a 10# full...

If doing low and slow(for me 275 for ribs and chicken, 250 for brisket and butts) I pre-heat, I throw the meat on when I am 15 minutes within my target. I have done high heat butts and brisket, when doing high heat I assemble the WSM and throw the meat on cold. I want to make sure I get a good...

I just picked up a Q300 of CL. I tried to fold the tables into the grill surface but it did not work and the metal rod popped out. I figured out that the 300 does not fold in. I began to fold it down and it works fine. Maybe the plastic is over stretched and does not ahv ethe same hold.

I just finished rehabbing an older Q320 or a current Q300. I think that the you just need to let it dry out. I took mine apart and cleaned everything but was real careful not get water in anything. When I first picked mine up it would not light, I thought it was the hose, regulator or...

Kevin, thank you for the response and the tips. Do you recommend a finishing sauce? I whipped up a new simple sauce for the brisket. The link to the recipe is here. If you could look at it and critique I would appreciate it. I know this not the forum for this type of request but I have not...

I'd have to check but I believe its the one the left. I know when I first stared to use it I had them plugges in backwards. I will get back with you.

I did a hh brisky this weekend, the area near the flat was a little dry but not tough. As I made my way to the middle and point it became a lot juicier and tender. The point was delicous. I foiled at 170, my temps were in the 335 to 350 range. It was a full packer at 10.5 lbs. I usually do...

I made a new sauce yesterday for a HH brisket. I tried to get away from my thick sweet, tangy and mildly hot sauce that I typically use on my ribs and butts. This is what I did: 1/2 stick of butter unsalted 1 can(8 oz) tomato sauce 1/2 cup of apple cider vinegar 4 tbsp mango jam 2 tbsp honey...

AJ try the mm method where you spread the coals over the top of the unlit. A full lit chimney is a lot of lit charcoal, you will have a hard time controlling temperatures. Try a half chimney of lit next time. As for the readiness of the charcoal in the chimney I typically wait until the top...

Nice looking grill. Its a smaller genesis with the east west burner design. Aside from the burner design the biggest difference is 100 sq inches of cooking space.

The internet will be your best resource. First thing I did when learning to q was I went to the libary and checked out all of the bbq books I could and read them. I noted the recipes that I liked. Whenever I need to refernce them I just look them up on line.

I do mine at 275. You need to tell us how they turned out?