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Hey i forgot to mention dont clip your probe to your grate, instead use a wooden skewer in the meat or through a potatoe. Clipping to the metal grate conducts heat so the temp will be skewed

it will be fine, put the top vent open, and use the damper on the iq to #3 if its stays hot on ya back the iq off 1 more

I use blue bag primarily because it easier to get here, anyway the only way to add is to either re- light or add lit coals. Its handy to have a tin trash can or a kettle handy, dump it out add unlit then dump your lit on top. Whether it kingsford or anything else for that matter i find you...

I need one thats all i know...

id take a shoulder over ham anyday, i only do a ham once in a blue moon and its more for other people, ham and scalloped potatoes

kinda sad how many canadians eat at mcdonnalds :wsm:

Is it a fire ban for cookers too? Where i live the fire law is different for cookers. I also dont ever cook in my oven it stores my pans.

Oh ya, made the bacon its the 7 day bacon of the gods, two different brines used

Oh ya im from portage la prairie , Canada!

All i had time for was to smoke a big fatty. Italian sausage ,havartie cheese, parmasan cheese peppers and red onion

why not just fill the water pan with ice, and use 1 coal on top of whatever wood you want?

really? are they as good as un-thawd ones?

my 18.5 didn't peel but seemed to rust immediately, weber wasn't at all interested, they sent me a new top rack because they forgot to weld some of the bars down. i doubt that these grates are American made. i have some of my old grannys cookware thats stainless and at least 30 years old with no...

press the bacon out so it is thinner

something you cant be afraid to do is close the top vent, when i started it seemed that was the wrong thing to do from everything i read, never once have i tasted anything bad just dont close it all the way. if it runs away on you close it to about half.

i have a 22 wsm and a 18, i start both with about half or a little more a full chimney does seem like alot. i have the iq on both pits too

The other scare away is it seems the majority of pellet grills avail here in Canada are china grills, louisianna grills are made in the us, which is why I think I'm kind of leaning towards the tailgater, got a decent price and I can see if I'm going to like it, the traeger Texas he's going to...

the ease of start up, but starting my other grills isnt killing me either, i do already have a ique controller that works well. less smoke is what scares me away maybe, dont want it to taste like i cooked on propane. maybe a better controller would be a better choice something that logs?

right now i have a performer, 22.5 kettle,smokey joe, 22.5 wsm, 18.5 wsm, 18.5 kettle. really been looking at pellet grills? Louisiana grills has a tailgater model thats on sale here, the traeger dealer will give me a great deal on a texas elite model, almost wondering if im being suckered by...

low and slow on a pan, best bacon ever!