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I have a slide-aside and I really like it. I don't know what a tuck-away is.

I planted some cilantro but could not use it all . Now it's all flowered. Are the flowers edible or should I cut them off? Also how about the seeds?

After I asked the question I ended up using just the zest of the lime with the other ingredients and used the lime juice during the last hour of marinating. The chicken came out fantastic. Thank for the replies anyway.

Now I want to try BBQ hippo

Mark, here's a couple of photos of the supports. You can get the stock at any hardware store or Home Depot or Lowes.

Is it alright to use lime juice in a marinade? Will it "cook" the chicken if I marinade it for a long time (5 or 6 hours)?

Thanks for the ideas guys. I'll make up a batch of something and let you know how it came out.

Those combinations sound good. I really like the ginger and I have a jar of pickled jalapenos that I can use. I didn't think about a sauce or glaze but now that you mention it maybe I'll go that route.

I have a bag of dried mango I bought at Trader Joes last year. Could I add water to reconstitute it and make a marinade for chicken? Would the flavor work with chicken? What other flavors should I put in it? Any ideas would be welcome. I also have some cilantro and some left over limes. Any...

Sorry to get back to you so late Kevin. I was thinking about a glaze but a rub and a sauce would also be great. I know, I'm selfish, I want everything. If you have time to make some things up I would love to try them.

High heat works great. I just put 15-20 lit coals on a full ring, put the meat on, close the vents about half and walk away. I never wait for it to come up to temperature. Whatever temperature the WSM runs at is fine. It's usally around 300 degrees lid plus or minus twenty degrees.

You know, that's interesting Jon. I use a saucer and get stable cooks but I never thought of just using the pan. I wonder if using a saucer uses more charcoal because it has to heat up the saucer. If I'm not mistaken isn't the minion method suppose to make the cooker run stable? Maybe we don't...

Would anyone have a recipe using Irish Whiskey with ribs maybe as a glaze or marinade?

Hey Steve, how long did it take to cook those 7 pounder foiled?

Yey Mark, that's way too much money. You can find boxes for for $20. I also don't like having to use all three burners.

Thanks Phil

OK, this is going to sound really stupid so let me have it if you want. I am the worst hamburger cooker this side of the Atlantic. For the July Forth party I am cooking hamburgers and hot dogs. Should I preheat the grill to a high temperature like you guys stated to sear the burgers then cook...

Thanks guys. As I said I have used the rotisserie and the food comes out great. I leave the middle burner off and maintain the temperature using the front and back burners. Because there is little room for a drip pan under the rotisserie I take the middle flavorizer bars out and put 1/8" by 2"...

When you cook indirect do you put the food in the front or back of the grill. Does it make a difference. I have only used my Genesis for rotisserie so far but I want to start doing more indirect cooking.

I agree. Way too much salt in the rub. To me there is so much I am hesitant to try the other flavors.