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Since I posted this I saw on their web site that they had a Richmond VA phone number. I called and sure enough the lady said they handled bulk orders for the East coast. I asked her to email me a quote for a ten case (17lb/case) shipment. I have not seen that email yet, nor has she called me...

I live in the Tidewater area of Virginia. I am interested in trying the Kamada extruded cocunut charcoal. I need to find a nearby distributer or failing that local interest in splitting the costs of a pallet (about 13 cases) shipped from the left coast. Does anyone have any info on Kamado...

J Lund, When I bought my WSM this past summer from Amazon, it arrived with a dented charcoal bowl. When I called Weber direct they ALREADY had my name in the data base before I even thought about regitering my WSM. I'm sure that's because I ordered through Amazon but that tells me the Weber...

This will be my Christmas Feast this year. I'll let you all know how it works out.

I have the Maverick. It works great when I have the instructions handy to figure it out every time I change the temp settings. Don't lose the instructions, especially if you're like me and suffer from a bad and terminal case of CRS.

Jim, how do you measure the internal temps of a fairly thin fillet like salmon? A couple minutes off and it's overdone, a few minutes under and it's raw? Do you use a probe?

I cooked it last night on my kettle grill because I just wasn't too sure how to do in on the WSM. But that recipie with sliced onions and brown sugar sounds great for next time around. My wife loves salmon so I will have many more opprtunities to excel. Thanks!

I made the mistake once of washing a probe in the dishwasher. Absolutely ruined it. It gave a wildly different reading every 2 minutes. After I read the directions it stated clearly not to do that. Now after using a probe I gently clean the probe with a sponge and rinse it off prior to...

Nice looking piece of meat with the rub on. Looking forward to hearing how it turns out.

Yesterday I picked up a fresh piece of Coho Salmon (not farm raised). Weighs about two pounds. Any ideas on how to smoke this without drying it out too much?