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Beautiful! I love Lodge Cast Iron Pans.

Darren you will ultimately get many people telling you how to cook BBQ. Some will say do it Low and Slow while others swear by the Hot and Fast method. If you are a "results" guy and all that is important to you is getting it done so you can eat then try the hot and fast method-But if you are...

I picked up an almost identical one at Sams Club last weekend. Cooked it Reverse Sear. Came out great!

Great for making Sliders.

I also have been using a Watts Premier RO system for a good 10 years now. Mine is 5 stage and I am very happy with it. Replace the filters every 6 months to a year, depending on usage (just my wife and me) and the RO membrane every 3 years. Price is not bad in my opinion and the water is fantastic.

So many of them are long gone. It sure would be nice to hear from them again.

I remember you Keri. I think you were one of the first to reply to one of my rookie questions back in 2007. You, Bryan S, Kevin Kruger and even Jim Minion offered me excellent advice. How have you been?

Like Bob mine usually take around 1 hour give or take at a dome temp of around 400. Cooking two birds should not take any longer then cooking one.

Lid on when the steaks are slow cooking but lid off to sear.

Wow that looks fantastic Nate!

Hey Jeff, I salt the steaks for upwards to an hour before the cook and let sit on a plate on the kitchen counter to de-chill and allow the salt to work into the meat a bit. Always tastes good and not too salty. I then blot dry to remove the moisture brought to the surface of the meat from the...

Not only will the 15 minute rest "Not Harm" the results but when it comes to doing the Reverse Sear method it is the preferred way to go. Resting the steak while bringing the temp up to sear range means that after the sear you do not have to rest the streak again and can dig right into a warm...

George I doubt I would have considered just storing the dish inside the grill either. Sometimes the simplest solutions escape us.

As Bob said. To reach really high temps you will need all vents wide open and in my experience at least 2-3 layers of charcoal. A single layer wont do it in my opinion.

Coming to the party a little late but I really like my Slow n Sear. It is very well made and sold as can be. I must confess I have not used it for slow cooking but that's not why I purchased it. I have used it a couple of times now for reverse searing steaks and it works like a charm. I add...

I often use the reverse sear method. Cook the steaks indirect using a low heat-pull to rest when internal reaches 100 degrees. While resting add additional charcoal and place a cast iron pan over the fire. When it gets good and hot add streak to pan and turn every minute or so till desired...

I often pour boiling hot water in my Coleman cooler to make cooler corn and it has not damaged the cooler yet.

Not just have you added years to your life but you have added "Good" years to your life. I know first hand how significant weight loss will improve almost every aspect of your life. All little things that health people take for granted that heavy people struggle with. I remember how happy I was...

Right On Kemper! You have made a significant change for the better in your life.

Scratch that remark about not knowing who the second plate if for. I figured it out. Duh. Rich is a lucky man.