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I have had no problems with many cooks using a Pizza stone on the cooking grate. When I tried it directly on the flavorizer bars I cracked it

Just a history FYI the 2008 New Product PDF was created 11/29/2007. In time for the December 1st ship date.

The last two places a chicken gets to temp is the leg to thigh joint and the wing to body joint. Doing a "Tony Saprano" on the leg helps IME.

Sure I'll see what I can add to the Pizza section. In front of our Duvall restaurant

BGE Cons heavy, expensive, limited capacity BGE Pro Ignores the weather (WSM needs a jacket), does not use a lot of fuel, cooks all temps perfectly (way hotter than any Weber product). Does a PERFECT wood fired pizza. For smoking it's a tie in my book between the BGE and WSM or Ranch Weber...

One weber chimney of Kingsford on each side (so 2 total) wide open keeps my Ranch at 325f for well over 2 hours. HTH, Konrad

Just heard back from my source. The September show sheet that retailers get show the NEW 26" One Touch Black, & NEW 22.5" Smokey Mountain Cooker with the earliest ship by date of 12/1/08.

Just heard back from my source. The September show sheet that retailers get show the NEW 26" One Touch Black, & NEW 22.5" Smokey Mountain Cooker with the earliest ship by date of 12/1/08. EDIT Sorry I should have asked MSRP. I'll fix that ASAP.

Chris, Have you seen how hot the new 22" runs wide open with Kingsford? Not doing anything special like using mesquite or propping the door open. Thanks, Konrad

In addition to the BBQ institute, I teach classes at a big Weber dealer in eastern WA. I put my order in. When I get it will depend on when Weber ships.

See what happens when I don't check in for a few weeks I had one of my students ask about the new WSM this last Saturday. First I'd heard of it. I'll be putting in my order for both new WSMs and a 26" kettle tomorrow. As always Chris is doing a great job. THANKS Chris!

I've owned almost every kind of smoker made and cooked over 100,000 pounds of meat on them. If I won the lottery and money was no object the two cookers on my back deck would be a Ranch Kettle and a Large BGE.

Pig jowls (cheeks)are the best part of the pig, steer and most fish. My method for whole hog is chest cavity pointing up, crack the top(inside) of the spine with a clever and hammer to flatten it out. Inject (simple as unfiltered apple juice and kosher salt works). Peel the membrane. Mop the...

What Brandon A said may be the only non enhanced meat they sell. Although I like the Tyson enhanced chicken. Sam's club is normally cheaper and the butts and ribs are not enhanced. I've had bad (tough) steaks from Sam's. The BBQ cuts are fine and I've bought up to $8,500 worth at a time from...

First my definition of good BBQ. Moist, Tender and Good Flavor before sauce is added. I'm with Dale buy a Thermapen. Then learn safe-temps. When cooking vertically (WSM) the higher safe temps go on the bottom and the lower safe temps go on top. For examples you want pork loin (safe at 145f)...

Congrats and Happy Birthday. I remember mine well as does my daughter. She found a 165 pound dead pig in a sleeping bag with ice in her bath tub

For competition it's 100% spares. At the restaurant it's 100% spares 11 months a year. One month a year we do a ribfest. For cooking school I do both and most (90%+)students prefer spares after eating the back ribs first. For me BB are like Filet Mignon lacking in flavor whiles spares are like...

I sorry just sitting here smiling. One of our biggest cooking class customer bases is wives buying classes for husbands. They want to eat BBQ that is not over smoked and over spiced. Our solution at the restaurant is to serve everything dry rubbed. Then folks can eat it plain or add sauce...

Tones Chipotle Southwest is a Sam's club exclusive. It's always a crowd pleaser of loin and tenderloin. The bad guys in Pork are dead at 137F and the health department is happy at 145f. I don't go over 145f unless I screw up. Tender loins are great, but then I like almost anything we don't...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Furdyn: Paul K, or anyone If I might ask about pork chops, you say 1 in or thicker. Are they bone in, or bone less, at what temp, and for how long...