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As JimK suggested, prop the access door upside down. I frequently use my weber chimney starter to support it from underneath. This will let it get a lot more air. Just be careful to monitor it, because once it gets going, it can hit 400 degrees if your not careful. If it really seems like it's...

Thanks. I'll be thrilled if this comes out well, as the grill is small enough to easily stick in the car when we go on vacation. The temp fell a little too low, so I added more hot coals. In order to avoid this happening again, I put some water in the foil pan, and then opened up all the vents...

Just got a new portable grill, the Cuisinart Gratelifter CCG-100. I like it because it has levers on the side that automatically lift up the food so you can move the coals around underneath. I also like the lid thermometer, and the ash catcher below. I decided to try smoking a brisket in it to...

Hi all, I'm starting to plan for bbq season (ie: the part of the year normal people will grill with me), and I'm getting worried. We do lots of family outings to parks and beaches, and I need a way to cook up lots of food on the go. We'll typically be a party of about 12, so I would be looking...

I'm having several families come to a park Memorial Day for a bbq. I have been there before and there's no place to dump the coals, so I was wondering if anyone had advice on how to put them out/cool the grill quickly. The last time we went, I tried closing all the vents, and while that worked...

Hmmm, I have heard people say to wait until the end to sauce, but I never got it, because bbq sauce will burn in 5 seconds on a HOT grill. But thinking about it, maybe if I turned down the heat and let it finish on indirect, I would have better luck. Or maybe if I only sauce the top of the food...

I'm a fan of long handled triangle brushes.

I have used a weed burner a couple of times, but it's really too loud (and not very safe). I'm looking for a torch that's powerful enough to speed things up, but that wont scare the neighbors.

When you grill chicken, are you looking for black marks, or dark brown marks? If they are black, does that mean you burnt it? I ask because I can't seem to cook high heat without my sauce or rub turning black. I was wondering though if maybe that's fine. I see "expert" grillers (read...

In the end, we moved to only one pan, and put a drip tray under the chicken so nothing would flare up. We took the spare pan, turned it upside down and used it as a base, so the table underneath wouldn't burn. Between the two pans we put several really long sheets of foil, then, once...

At a friend's, and we want to smoke some chicken, but no WSM (or any grill for that matter) is in sight. So we're gonna try this. I'm gonna line the perimeter with coals/wood and put the chicken in the middle, then fold over all the pieces of foil. We're gonna start in 2 hours. Anybody have any...

I always temp on the grate, but maybe I shouldn't. Dunno, good question.

Be careful with the new splashproof thermapens, not to get them to close to the coals. The casings are only rated up to 122 degrees, and if they get too hot, they will start to crack. This happened to me, and thermoworks replaced it, but they told me to be careful about the heat.

Are you talking the thickest part of the chicken as in breast? thigh? Or the thickest part of whatever pieces you're cooking? Red meat? Red at the bone? around the joint? The thickest part is whatever I'm cooking, but almost always the joint between the leg and the thigh (I don't poke my...

@K Kruger, I temp in the thickest part of the chicken. I typically insert the needle gently, and push down until I get the lowest reading possible (ie: it'll be 200 at the surface, then below that, 175, then below that, 180). @Paul Lai, I didn't know there was such a thing as too much cumin!

Just rewatched the video and used the Edge Pro again. It was actually really simple and worked rather fast.

Start with lots of fully lit coals. It can take a very long time for the a small, not fully lit fire to expand. I have put in 10 "semi-ashed" coals, and had to wait almost 4 hours before the temp got up to 325 where I wanted it. Now I start with like 20 fully lit coals. Lump is a whole...

BBQ season is well underway for most everyone here. Are you doing anything different this year? Any specific special plans? Personally, I have started using the 22" alot, in order to have enough space for multiple heat zones on the same grill. I have discovered how nice it is to be able to keep...

I have the Apex Edge Pro. I haven't needed to use it in a while, but I don't recall it being super-intuitive. It did get the job done however. I may try it again soon, as it's been a while. On that topic though, the ceramic steel that comes with it is wonderful. I sharpened my Global G-2 once...

This simple recipe makes killer latkes. Everyone I served them to said they were the best they ever had. 3 lb potatoes 1 huge onion 6 eggs 1/3 c oil 2/3 tsp salt 1/3 tsp black pepper Food process the potatoes and onions to a tiny dice. You want it a step above minced. Definitely NOT pureed...