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John, It has truly been my pleasure. I would have to agree with Randy. It is next to near impossible to get chicken skin crisp without grilling it at temperatures 325-350 degrees. You can still impart flavor into the bird just cannot go low and slow if you want crispy skin. Have a great...

David, You have a perfect assortment which would leave anyone jealous, well maybe not me :)!! Kk

Chris, Wouldn't say nothing, cause lunch was 10 hours from when the brisket was done but yes "nothing"!! It's not the newbies, things happen, weather, fuel and food its a crap shoot. kk

Danny Thanks for sharing Kk

Don, Great questions. Yes, I have used many non traditional accessories inside my grills and smokers. The thing I love is experimenting with new "toys' and perfecting ways in which we can use these on our grills. One thing you need to know is that unless it is a Weber accessory you will not...

Chris, Now this is a question we can have some fun with! My last incident and what happened? Well let's see, I was doing a 16 pound packer cut brisket. I figured it would take about 14-16 hours so I started with it around 4-5:00 pm. I had my 22.5 bullet set up and my IGrill running...

Joe, This question is way to hard to answer. The Weber Q line is awesome especially this weekend when I am going to be tailgating at the 500! The newly redesigned Spirit series is #1 in consumer reports and packs a huge punch. The Genesis started it all off in 1985 and has been #1 in consumer...

Rog I told you that you wouldn't be disappointed! Glad you like it and keep up all the great work!! Kk

Brian, It has truly been my honor to be here on this site. I feel like I have "made it" being here on the bullet (Thanks Chris) and look forward to being back. Let's all spend a moment this weekend, reflecting and honoring our military and all the of many sacrifices they give for our freedom...

R Cain, Yes I have done a packer or point brisket on e OTG. I would use the snake method which will do two things. One, allow for the space to fit that big boy and burn slow to keep the temps exactly where you want them. Check out my video on brisket on kevin's backyard which gives great tips...

Chris, Thanks for the post! Kk

Thanks Curt, I grill on another level and hope you do too!!

David, I am a have used a couple of temperatures gauges. I have a thermapen and use periodically an IGrill. Now I have used many different brands and these two seem to give me the best results. When I am doing steaks I actually use the firmness test with my index finger. I try not to use a...

The issue here is you just need the bottom of the chimney lit. I am not using the old charcoal as a heat source. When the chimney is ready to be poured those old used coals would have died out. I am using them to help get the chimney started and going (almost like kindling wood). Kk

Carl, I agree with some of the concerns you have with the door of the 22.5 inch Smokey. I wish I could agree with Mike, I am sure there is some validity behind what he is saying. That being said I am not an engineer or draftsman so I cannot confirm or deny what he has written. I will check on...

Alan, Not sure if I follow this question. I am sure there are things I do that could be tips and "secrets" and probably don't know it. Can you be a little more specific? Kk

Alan, I appreciate all the feedback and will pass that info on to the appropriate people here at Weber. Thanks for sharing some time with me and agree with some of your comments above. Kk

Brian, Widmer is one of my favorite beers to have when I am in Oregon. I love there wheat beer, perfect for the summer. Thank you for the kind words regarding the blog. I think it is always good practice to review the basics, practice up on your techniques and become more well versed in the...

Don, Looks like we share the same thought process here. Although we have rules, we love to break them!! Kk

Curt, Not a problem at all! This is a very good question. PECI grates have a much different cooking experience then stainless steel. One is not better than the other per say, what it all boils down to personal preference. PECI grates hold and retain heat very well, sear very well and are...