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Checked out several LE red while in stores that carried them and there was a bad orange peel finish on all of them. Wonder if the quality of these is better.

Hey, it's open; cook something!

Works great with low & slow. As I posted above, I used to have the plate only over my stock charcoal chamber; now, I have the complete basket. It works great and holds more charcoal, but sits higher. I thought the plate/stock charcoal chamber worked really well and was cheaper. Worth the...

Aghhh! Next thing you know, you'll be cooking with pellets!

Great post, Jason! I did the same thing at Sip and Swine in the Atlanta area. I knew a couple of the teams and wandered back to the competition area. All were friendly and glad to share knowledge, even the people I didn't know. You are right: everyone should do this at least once.

I'm like a trout who has his belly full of mayflys and you had to toss that lure in front of me! Damn you, Chris Allingham!

Won't be made in America.:mad:

I bought one last year (Green Mountain Grills Daniel Boone) and I've cooked alot on it. I thought about selling it a couple of times - I've got a lot of cookers - but it really has its place. I'm cooking some prime ribeyes on it as I type this. Slow smoke them until 120, quick sear on the...

Just got a prime 17lb brisket at Sam's for $3.29/lb. today. I'll be appreciating my membership when I cook it next weekend.

Never had the urge to spin food, and most things I cook come out pretty tasty. Please don't convince me to try it - wife will make my life miserable if I buy more cooking stuff. Btw, I have no experience but I vote indirect because that's how my dad did it 60 years ago.

I had been using the Hunsaker plate over my stock charcoal chamber in my 18.5" WSM and loved it. My bil bought the basket for his modded ECB and it didn't fit, so I swapped him my plate and charcoal chamber for the basket. Haven't used it yet but it sits a lot higher than the charcoal chamber...

That's not bad. Looks like you need to turn up the front burner a hair more than the other two. As for cook time, the "medium" setting on your grill is just a reference point. On my Genesis, medium low is really medium for suggested cook times on food boxes. Maybe medium high on your grill...

I'll be smoking all weekend with my BIL at the lake. Chickens, butts, brisket (only one), who knows what else. Fishing and Q'ing for 4 days (going up after lunch). Not a ham in sight. Add an Easter sunrise service and you can't beat it.

I never reuse briquettes. KBB is so cheap at the sales that it isn't worth it.

Posting hosted images isn't that hard to do, but then clicking on a link to that image isn't very hard either.

Tried to order a replacement for my holey shirt and...They aren't available! Say it ain't so!

Fortunately, was wearing safety glasses.

Cheap motorcycle battery where you fill it yourself. Filler tube got caught inside one of the cells then released. Acted like a slingshot.

It's a great recipe for a base to make your own sauce, but I've never changed it that drastically! I usually tweak the sauce with changes to the rub and start from there. My favorite rub to use is Southern Succor from Smoke & Spice but I'll change depending on what flavor I'm shooting for...

...don't mix. I'll be replacing one of my long sleeve t-shirts along with a practically new pair of jeans.