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That video is cool, Charlie. Have to try that this season.

The very best corn I have ever had was cooked over an open bed of coals. My wife's uncle was the grilled corn king. He taught me his method, which is to do absolutely nothing to the corn --- don't strip, don't husk, don't trim...resist all temptations. Just soak them in ice water for an hour or...

I didn't catch the "used" part the first time around. Sorry.

Check out the Q3200. Compact design, rave reviews from most every owner, and Weber quality and backing. Lots of threads here and good info on Weber's site and on YouTube.

I dunno...but I just bought some bourbon barrel wood that I am going to give a go within the next couple weeks.

On first glance it appeared to me that you are over-thinking this. On the other hand, I get it. My personal approach would be to ignore the warning against placing the thermometer over the fire. If you build a full box fire, the thermometer is going to be over it someplace, isn't it? If they're...

For food handling, these look interesting... http://www.amazon.com/exec/obidos/ASIN/B00T4019K2/tvwb-20

I have used silicone mitts, but not silicone gloves. They're okay, but for me, handling grills, pizza stones and pans there's nothing like a good pair of long shanked fire handler gloves. I have a pair that is so stiff from close encounters with hot greasy items that they have lost what little...

I'm not sure I agree with LMichaels about the time to get a pan hot. I have not used the Q in question, but I can tell you a 3200 will get screaming hot (over 600) in 6 or 7 minutes. I agree with Tommy that the desire to use a skillet is based on crusting up the entire surface instead of just...

I see I'm too late with the answer, but it is, "Yes...yes it will."

That's some funny stuff right there.

I put them on with the ribs. Depending on our lunch plans, these either become cook's treats or if we have an el lardo lunch, they go in the beans. I season exactly the same as the ribs, so I get an early indicator of how well I got the seasoning done and how the smoke took.

First rule of grilling is to forget the clock. Cook until the food is done, not until an amount of time has elapsed. In my opinion, this is more true for chicken than anything else. A good number of us here use an instant read thermometer called a Thermapen. If by "pre-soaked" charcoal you...

Unless you're a complete tea-totaller, it is hard to spend any time in North-Central Kentucky without getting caught up in Bourbon-mania. I have always had a fondness for bourbon and bourbon-flavored stuff, so I couldn't wait to get there on a recent business trip. My wife and a friend ran...

Make sure that the screens on the hoses going to the burners are clean. Your symptoms remind me of a grill I had one time where spiders nested in the air inlets.

I haven't bought from Costco, but I assume they are untrimmed. You should investigate trimming the ribs...there are a couple of good YouTube videos and tutorials. There are bits and pieces of meat attached to the slab that are best cut off, and the membrane attached to the bone is best pulled...

I think the two piece grills in the smaller models came in when the model numbers added the last zero (1200 and 2200).

In terms of value, just compare that bag of bay leaves you're ordering to the price of a jar at the supermarket that has 8 or 10 leaves in it. I know, I know...I'm preaching to the choir.

Their Medium Hot Chili Powder is the best I've ever used. Don't know how much indoor cooking you do, but their cinnamon is cheaper by far than supermarket and 10 times better. The same can be said for almost all your pantry basic spices.

I use lump pretty much exclusively, and Jerry is right. You need to sort of "pack" your fire box so that you have some air passages, but not many and not large. There's very little difference in American hardwood lump. It is almost all kilned in Southwest Missouri or Northwest Arkansas. I am a...