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I haven't used wood chips in my gasser (just got it last week, and have WSM and kettle already) but the dude on License to Grill does all the time. I see him make two pouches as Bryan says. He puts half soaked and half dry in each one, and replaces it about an hour in, or when maybe you stop...

Just bad luck. It happens. Once you get a good lid, it'll be good for a looooong time. Good luck!

Grab the stainless, then find a cast iron grate that'll fit, and just plop it on Maybe one half of the genesis/spirit one?

I'm jealous! I tried to score a suckling for july 4th, but they wanted 10/lb for a small one. the bigger ones were 20-30lbs, $5.99/lb, but no guarantee if it'll be 20 or 30. Didn't grab it because I didn't think a 30lb fit on a ez-que 8" basket EP-320. I totally wish you could take some...

Weber sells stainless steel replacement grates, so possibly he bought them from the site. I just might, so I don't have to worry about rust anymore. http://store.weber.com/items/?pid=1117

The Smokenator looks really cool. If you don't want to fork out the fifty bucks, check out the fire brick threads. I'm trying it out (even though I have a WSM already) myself this weekend.

Oh well just ordered it from Ace. Be here Friday. With gas and time, the ten bucks I would have saved would vanish. Plus I'm lazy after I'm done, I'm sure my bricks would not be in good condition after a while, I'll have some replacements!

Yeah I was going to grab one too, until I read about the fire bricks. Only problem is, fire bricks are like $20 at Ace's, even though it's for six, why would I need that many? Need to find a local masonry place I guess? But then gas would probably run me that much anyways! Might as well get...

Yes let us know for sure! If not, I'll hunker down and get one from Wolfe's site, but I'd like to figure out a backdoor method!

How can you tell the diff? Gotta look at the model?

I have yet to find beef ribs where the meat wasn't totally cut out. Sucks.

Mom and pops are from vietnam, and have stomachs of steel. My sister and her husband are both doctors, and even they believe you can be too clean. Makes for weak children they think. My niece was playing with my keys in her mouth and I tried to snatch it (because I think it's dirty) and my...

my cooking grates are always rusty, i'm very lazy after I cook. Some oil, high heat, some brushing and off I roll ... Is rust even toxic? I don't know, but if it didn't come off with the furious brushing why would it come off on the food???

Anybody have any updates on some Macguyver moves with regular probes on a rotiss? Just spent $200 on the E-Z Que, and $25 on a polder (if I knew about the ET-75 I would have bought that instead). Was thinking, couldn't we somehow rig it on the EZ Que since it doesn't need balancing, and have...

My mom, who spent her first 20 years in Vietnam, has the worst food handling practices of anyone I know. I'm talking defrosting food on the counter overnight and into the day. Yeah I know, crazy. Anyway, she does not believe in waste, and contrary to my constant reminders, believes anything...

Delicious looking! I am of the medium rare variety myself. I like a red center but warm, not cold. My dad will take a piece of beef out of the fridge, slice it up dip it into a vietnamese fish sauce and eat it. True story.

yeah well my cooking and prep work won't ever approach your level obviously, but I just like nice toys - That's why I have 3 grills as well sometimes the process is more fun than the results for me, of course the guests just want to eat, not how I had to fight the temps but won. Re: globals...

Actually the recs came from knifeforums and dave martel, a japanese knife sharpener. just mentions the metal is better and much easier to sharpen. The shuns come stock with a 16 degree angle but can be brought up higher. The beauty of learning to sharpen free hand (which I am) is being able...

Congrats! This forum taught me everything I know about bbq'ing. So much so I cringe sometimes at shows on TV (some know exactly what they're doing, some ... we'll leave it at that!). next up, some baby backs or spares! Go for it, it's a real crowd pleaser

Does the steel of the Henckels take an edge that acute of 15/18? I'd figure the steel would be too soft and it wouldn't hold the edge long enough. Kevin is spot on with the Shun recommendation. It uses a japanese steel, VG10, which is quite hard, so it can take a pretty acute angle. But it...