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Hey M Borner, I had this exact same problem for YEARS, and it was driving me nuts! The problem finally went away at some point a few years ago when I switched grills from my Webers (gas and charcoal kettle) to http://www.amazon.com/exec/obidos/ASIN/B003I4EJUC/tvwb-20. I know these are primarily...

I get my best results when cooking next to a blazing Indirect fire. If the fire is hot enough, I don't even need to sear at the end. This is also my favorite way to cook burgers and hot dogs. My setup is very similar to GGross.

I'm interested in some of the new high-tech grill starters: AirLighter: http://www.amazon.com/exec/obidos/ASIN/B00JVWNNWA/tvwb-20 LooftLighter: http://www.amazon.com/exec/obidos/ASIN/B000WYY65Y/tvwb-20 FIAIR: http://www.amazon.com/exec/obidos/ASIN/B00LHC1FB8/tvwb-20 Does anyone have...

I'm always trying out new spice rubs, and I usually try them out on a batch of chicken wings. How do you guys like to test your new rubs?

I have seen numerous recipes that call for just a little bit of dried mustard. I have gone through several jars of McCormick Ground Mustard (pretty expensive at about $4/oz) and my feeling is that it adds only the most subtle flavor, especially in small amounts. I was hoping to get more opinions...

Wow that looks really cool. I'll be in NY anyway for a wedding that night, so I will definitely stop by. Next year, maybe I'll even compete. Thanks, Pinny

Hi Kevin, Thanks for doing my this q&a. My weber Q 300 grates are in terrible shape and I plan to buy new ones. Do you have any good tips for maintaining the new ones so they won't rust quickly? Thanks, Pinny

Hi guys, Do any of you have thoughts on a buffalo wings flavored dry rub? I'm thinking you probably need to buy powdered vinegar and powdered butter. Also, cayenne is pretty intense, so I'm thinking you would need a way to tone it down. Has anyone ever given this any thought? Thanks! Pinny

use a full chimney

I aim for 2-3 times per day.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Regina S (Michigan): Hi Pinny, here is my setup.It may sound like overkill, but this is what I do.I place 4 cubes on the bottom of the chimney...

Alot of times, it's really last minute. Like a friend will tell me at 5:45 that he can come by, but he has to leave at 6:45, so every minute counts. It seems every other time I grill, I'm down to the wire time wise. Maybe a torch is the way to go. Used a weed burner once, but it was really...

Does anyone have any tricks to greatly speed up a chimney starter? Typically I'll just use a single starter cube under the chimney, and it'll be ready to go in around 20-25 minutes. Would using more starter cubes make it light faster? Has anyone tested 1 cube vs 2 vs 3 vs maybe 5? What about...

Brad, what's that a picture of?

The trick to getting your temps to lock in, is too only make minor adjustments, and to wait 15 minutes afterwards before deciding whether to make another. Otherwise you wind up overcompensating. Good luck with the pastrami! Yum, I've never made one before but I really should try it. Be sure to...

I picked up some beef shoulders the other day, and didn't really know what to do with them, so I played around, and now I definitely know how NOT to cook them (sear, then smoke until 160 - they came out like shoe leather). They are about 2.5" thick. Should I cut them in half, and grill them...

And done! Came out pretty awesome. I highly recommend this grill, if your looking for a new portable one.

Temp is 160, smells amazing. Gonna baste, foil, and stick in the oven. Needs to finish soon - supper is in three hours and lots of guests are coming.

Bristol is gorgeous and Colt State Park in June is amazing. The cold weather during the winter stinks, but the long spring up here is great.

Dean, brisket shouldn't be tough if you let it cook low and slow long enough. Depending on the particular piece of meat, that could mean over 10 hours. I once had a small 4 lb flat that took 9 hours before it was done. It took forever, but when it was finally finished, it could only be described...