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For what it's worth, my wife bought me one of these for when we cook for lots of folks. (holidays and such) It works very well, no complaints. it's a bergHOFF brand. Here's a link http://cutlerycuts.com/cooktops.htm

I stay away from Cowboy, BGE brand is ok but as stated here before VERY expensive. I like royal oak a lot, and have had good luck with GFS as well (Gordon Food Service) Rarely use Kingsford or any other briquettes anymore. Just remember if using on a WSM that with lump, you need to take a...

To all the folks still concerned about the water pan, give in to the dark side and try a ceramic saucer in it. Foil the pan, foil the saucer, NO CLEANUP and it works great!

I use a MAPP torch, works great, and every time! And, unlike propane, you can hold it upside down and still get flame

Have not gotten to Smoque yet. I agree with some of the others here though. I rarely go out for que anymore because it's usually disappointing. Can do better and cheaper at home!

Tom, FAB is a product name. As far as I know, the only place to get it is theingredientstore.com I bought some in early spring, but have never used it. We chose to inject using more natural ingredients and for now I think we'll continue to keep it that way

IMHO, although I prefer lump, I don't think any good briquette seriously hurts the flavor of your meat. I think the whole "wait till it's ashed over" thing came from when most people lit their grills with a ton of lighter fluid. I have had no issues with using Minion method with either...

We use heavy duty heat resistant rubber gloves for things like pulling meat from cooker, handling when hot, etc. For hotter jobs, I use Orca silicone mitts, good to 500 F

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I'm thinking of adding some crawfish to the festivities. does anyone know of a good place to order...Louisiana?? Thanks! </div></BLOCKQUOTE>...

foiled, then wrapped in a towell (or crumpled newspaper) in a cooler for up to 5 or 6 hours will still be very hot when removed. We use the heavy foam coolers like Omaha Steaks ship product in. Just be careful not to let it get much below 150 or you fall into a danger zone. Oven foiled...

Rick, Folks that gave us the recipe are from Elgin. Wayne, we serve cold Sean, warm on ice cream sounds good too!

Try this... https://www.lacajachina.com/Articles.asp?ID=168 or this https://www.lacajachina.com/Articles.asp?ID=155

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Pearson: I would, and it is my go to book, reccomend "Peace Love and Barbecue" by Mike Mills. I have Smoke and Spice, but I prefer Peace, and it is...

Very cool Rick!!

Sure, no problem. I have seen some of these on BGE's, but not any Weber units yet. I king of like Weber's newer composite handles. We still have a few with the older wooden ones, but they tend to dry out and fall apart after a while.

Check these guys out. http://www.lawnrangerbbq.com/products.htm not original equipment, but very nice!

I would agree with Jerry. We've used the pots for a while now and if I shut all bottom vents down when the top grate hits about 200 or so, we can maintain about 240-250 all night. Only exception is chicken, I cook that with just a foiled water pan, no liquid, no clay saucer

I picked up one of these about a year ago. http://www.buysonicblade.com/?TrackId=2400373&Custom=&Source= Actually 2, it's a buy one get one free thing. Holds a pretty good charge AND it cordless! 100 bucks is a little steep, but for two knives, two batteries, two chargers, plus all the...

Thanks Mike, Same wood then as far as you know? I just don't want to accidentally buy a bag of mesquite lump. I know some folks like it, but I'm not one of them.

Posted this on another board as well, but just looking for info. I bought the last 4 bags of Royal Oak lump that my local Menards store had, but I noticed they had a stack of something in a green bag called Royal Oak Steakhouse lump. Anybody tried this that can tell me what if any difference...