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Everyone in my family is chipping in on a new grill for my brother's birthday. Can't decide between the One Touch Gold, or Platinum though. Both the performer, and 26.75 are too pricey IMO. I'm leaning toward the Platinum, although if he wants a rotisserie later on I wonder if it would work on...

Ingredients: * 1 boneless pork shoulder roast, about 2 1/2 to 3 pounds(I go for something a little leaner sometimes like loin) * 1 cup chopped onion * 1 bottle (12 ounces) barbecue sauce, your favorite * 3 to 4 tablespoons honey, or to taste * dash hot pepper * sandwich...

Boston Butt, pulled pork style, over lump and kingsford. Mustard and Magic Dust for seasoning. An Onion and hickory chunks for smoke. Hopefully the simpsons will be on

Pat - you say you're going to trim them anyways, my advice is trim them st. Louis style, and worry about cooking the scraps later if there is no room. Freeze them if you have to(the remains after trimming st. Louis style). I recommend cooking at 275 F for 6 hours or so, no water in the pan. Dry...

I've always been happy with mine. I was given a 6 peice set as a wedding present, and I love them. They have a serrated set with their name on them as well, Ever-edge I think they're called. I recommend staying away from anything but a straight edge for most of your cutting. In my opinion...

I use the kettle for high heat situations, and the WSM for moderate to low heat situations. I would bake, and grill on the kettle, and smoke and barbecue on the WSM

I agree with JimK. Whole chicken, and chicken in general in my opinion benefit more from high heat. I feel like done chicken is pull-able chicken. It won't act like a pork butt per say, because of how lean a chicken already is, but it will "pull" as much as chicken will. Cook it at a higher temp...

The WSM may burn a little hotter the first couple of times because of reflective porcelain enamel paint. Just adjust your vents accordingly. I heard him say that too, I have a WSM, always cook according to the conditions, adjust your vents to keep the temp you want. Use it couple times a month...

When you use the cookers not in use as a wind break around the one that is.