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Buy a cheap coal shovel and bank the charcoal under the opening in the cooking grate. leave the opening open to act as a guide of the area to stay away from. One Weber sized chimney of Kingsford on each side wide open should give you 325f. Fire up the RK once without meat to burn the oil of...

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If you roll them 12 racks fit in an 18".

I've cooked on the 22" many times. I finally bought one last week from Amazon with date code AD. It was the first time I've assembled a 22" and it comes in a monster box.

You'd rather watch a missed episode of Pitmasters on Ninja Video than a live NFL playoff game.

That's a normal price from a wholesale source for American Kobe Brisket.

Unfiltered apple juice/cider the stuff that gets cloudy when you shake the bottle is great for getting moisture back in pulled pork. Sprite works in a pinch if nothing else is available.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by ron "Rondo" hanson: IMHOP Sams choice meats are about as good a deal as you're gonna get.. Brisket cooked right can't be beat :-) By the way..I'm...

I did cook with Guy Fieri before he was famous and I'd do it again. If they invent a time machine I'd love to cook anything with Julia Child.

Sam's Club Angus Beef is around $1.66 for Packer and a bout a buck more for flats. In WA state CAB trademarked beef is only available from Sysco and I don't like them.

Slather with Chipotle Tabasco, Apply Rub, Apply Fresh Ground Black (Tellicherry) Pepper. Smoke using Rosemary springs for wood (stuck through the grate so it's over the flame). The Rosemary burns up quick so I add fresh every 5 minutes. Stop when the internal meat temp is 145f. You could...

We moved 8 miles up the road now it's 1000 W Main, Monroe. Surprising how few volunteers I get to peel ribs

Back in the day there were a ton of foundries turning out quality cast iron, Sears even had their own brand. It was thinner than anything cast today because back then it was cast by hand not machine. Nothing beats scoring a quality classic for a few bucks at a rummage sale. Just be warned it...

DO NOT pour a pile of charcoal in the middle and light it with fluid. I never use fluid. But folks who borrowed my Ranch have bought me two new charcoal grates because they did just that. Low heat = One Weber brand chimney full of Kingsford (love that new competition Kingsford) I just use a...

Just got off the phone with my source. I had them order inventory way back when the word first hit the street. They are a big dealer by regional standards. They have received nothing and the Weber rep is not returning calls or emails. There is obviously a shortage. That could be production...

I took this picture back in 2002 Worked great OTG (Homer Bottom Half), Lazzari Lump, Butts and Rub. No injection done in 4 hours butts were small 5 to 6 pound range.

Nothing to the 22". I've cooked (and won championships) with WSMs since 2002. The only mod I made to the 18" was a bigger water pan. My thermometer was the one God gave me, the palm of my hand. The new thermometer will probably throw me off my game I don't suffer from WSM cleaning OCD...

You can in theory compete with one 18" WSM. Back in the day when I was not working as a pro pitmaster (and posted daily here), my competition setup was three WSMs and a 22" OTG. It's always better to have a few pieces of meat to choose from when making boxes. I think you could replace the 3...

New Article Oct. 3rd 2008 http://www.nytimes.com/2008/10/08/dining/08mini.html White Version http://www.nytimes.com/2008/10/08/dining/081mrex.html Whole Wheat Version http://www.nytimes.com/2008/10/08/dining/082mrex.html?ref=dining Two year's ago the NY Times did an article on Jim Lahey's No...

Yes Lazzari runs from trunks to dust in size but I expect that for the price. I use it and it works just fine. I Prefer Kingsford for WSM and BGE (which I get wholesale) for the BGE.