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BBQ preferences vary greatly across the various regions of country. How do you compensate for this in the BBQ restaurant business in particular with your signature items?

Hey Gary - thanks for all sharing all the mods and lessons learned you have accumulated on the 26.75 kettle. I don't have one (yet) but you sure are talking me into it. Would it be possible for you to take a picture of how you position the 22 inch cooking grate using the fire bricks. I am...

I recently did a deep cleaning of a WSM using cheap Dollar Store brand oven cleaner. Sprayed it and then left it sit in the sun in a contractor bag. Don't skip the bag or it will just re-dry. Don't ask how I know that. Used a cheap soft scrub sponge with the garden hose. It worked great. The...

I am surprised that no one has answered this yet. I don't have either one, but I have cooked on Craycorts before and am very familiar with the new Weber Gourmet grate. I do have a CI grate made by Charbroil that I use on my Performer as well as a grilling grate made by Lodge that I have also...

I will try this for sure. Thanks.

You didn't say what meat you are making. For example, chicken and pork loins are pretty easy to over smoke. If you don't like what you are getting, cutting back the amount of smoke wood would be my first move but type of wood is also important as Mark Q mentioned as well as how dry the wood is...

Looks great. I will definitely give this a try. Have used a lot of balsamic reductions but have never tried applying it before grilling. Interested to see how it will taste.

I had to take my wife to the airport to catch a flight so I was not able to start my WSM until after 3:0O PM. I knew I would be short on time so I did some baby backs. Ran KBB and cherry in it today. Put the ribs on at 225 and started the timer when it reached 250. Made first vent adjustment...

Good deal. Can't wait to fire my WSM up in a couple of hours. Happy Smoke Day.

Have never encountered that one. I have gone through a number of probes and they always gave me the HHH sign. My guess is that your unit itself has gone south and that error code is indicating a problem in the software. I am sure you probably have already done this but if it were me, I would...

Taking wife to airport tomorrow morning so much of my day is shot. Due to limited time it looks like baby backs are on the menu. I guess I will just have to eat the whole rack myself. Hope everyone has a good one.

Thank you Kevin. It has really been great. Anytime you would like to trade jobs let me know. I'd even be willing to let you keep your 57 grills. Thanks again and thanks also to Chris for setting this up. Happy Smoke Day Eve, Don Fry

A lot of us use what I guess you would call non-traditional things together with our Weber kettles such as fire bricks and cast iron cookware. I never recall you ever mentioning use of those type items in your blog but I may have missed it. Do you have any particular opinions on any of those...

My Summit is the primary grill I use for pizza making at our house not so much because of the high heat as much as the increased amount of consistency and control that it offers over charcoal. I have tried the high heat, but it really gave me problems with burning the crusts. The best solution...

Interesting. Not quite the answer I was expecting. I also prefer charcoal for things that take time with the exception of baking bread. pizza and some other items that I have done on my gas grill where exact temperature is needed. I personally like to do all things that have a lot of grease...

Kevin, I know that a lot of us here on this site cook with both charcoal and gas, but my guess is that there are probably more fans of charcoal who hang out here. Are there any particular items that you personally prefer to cook mainly on gas? Why?

Kevin, there has been some previous discussion also on whether to control the temp on a kettle using the top or the bottom vents or both. Most of us use the bottom vents on the WSM and leave the top one 100% open, but I noticed that Jamie Purviance for example says in the Charcoal Grilling...

In theory, I can see where it would work a lot like a Pit Barrel Cooker with the fat dripping onto the coals. But that is theory. I think you need some sort of defuser to break up the direct heat.

Looks great. Did you use just straight water and depend on the chicken to provide the flavoring for the vegetables?

Nothing special about the beans. They are just some locally grown black eye peas taken from our freezer that are cooked in chicken broth. The other veggies were just some cut up leftovers that I had grilled earlier in the week and mixed in with the peas. We absolutely love all the various...