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I have the chefs choice and have Henckel knives. I'm not sure if the angle is correct (never knew that it mattered) but they are sharp and I use the finishing grind every time I use the knives. I am very satisfied.

From what I've read on this and other boards, the types of meats must vary from store to store. At "my" Costco in Delaware, all the butts are boneless (which is a deal breaker for me) and I have yet to see a brisket on display. They seem to have good whole ribs and baby backs though. They...

I just have a foiled water pan and get 350 without much trouble, just need all the bottom vents open to start and light 40+ briquettes of charcoal.

Ralph, why do you like the platinum so much? I'm looking around and want so real opinions on each. Right now I'm leaning to buying a performer and a 26er. Thanks, Tom

I find that almost 2 hours at 250 seems to be good. A lot of people don't like the peppers crunchy and I when I wrap them, it usually is like a double wrap of bacon so it takes longer to crisp. Don't forget about Moinks! The prep on those is 1/5th of ABTs. Tom

Not to sound like a smarty pants, but why is everyone opening the door all the time? Besides to check on the charcoal situation after the cook, I have no use for it. What it is really there for? Tom

Cool, thanks!

There a lot of info on the site besides the wealth of info on the bulletin board. http://virtualweberbullet.com/fireup1.html

You mentioned Egg Lid Keeper, what is that exactly? (If you don't mind elaborating) Thanks, Tom

My thinking is that the probe should be measuring air temp. If you clip the probe to the grate and the clip is metal and the probe is metal, you might be getting a false reading of grate temp rather than air temp at the grate. I'm not sure if it matters since the probe is metal anyway but I do...

I've run the 22 with the guru about ten times now but I am by no means an expert. I have run both Kingfords regular and Stubbs Briquets and had similar results with the Guru DigiQ DX. I use a double foiled water pan and have since day 2. For a long cook, I load it full from the whole bag and...

I smoked up 4 slabs of ribs yesterday and all the trimmings as well and although things went fairly well, I wanted to see if anyone had some suggestions. #1) If you foil ribs (family likes them falling off the bone) can you use a rib rack? When I was putting the ribs back on to firm up the...

Nice smoke Lew!

I pulled mine at 192 and put in a double wrap of foil in a cooler and let rest 3 hours. I also injected and rub according to the Chris Lilly recipe. Best of all, I used Kevin Kruger's finishing sauce and that really put it over the top in flavor and moisture!

I'm mistaken, the lower cooking grate sits on the bracket right above the water bowl, not on the bolts. (I've been eyeing that smokey joe smoker post too long I think). Sorry, Tom

Great find Marc! I'm not sure from the pic but it looks your lower grate is sitting on the water bowl. I think it should be sitting on the bolts right above there. You can download a manual here if you are interested... http://help.weber.com/manuals.aspx#Charcoal Tom

I am just beginning myself so take my advice with a grain of salt but I think you burnt up your charcoal and smoke wood before you ever got started. You may want to try the minion method to start your coals for a few times and see how that goes. Also, and I know this sounds crazy but trying...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan Elkins: with just 30-40 briquettes, how long will that keep your WSM at 275? seems like it wouldn't be very long.... </div></BLOCKQUOTE> The...

I have spent a few cooking days figuring out my digiq dx with the 10 cfm fan. The best advice I can give is make a note of how much charcoal you put in the chimney. That has made a huge difference in my temps. If I want a 350 degree cook, I used about 3/4 of a chimney to light it up. If I...

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