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Tony, This is an interesting question. I love using both. I have my staples, Kingsford Blue, Wiked Good and Royal Oak. When smoking I use hardwood briquettes for consistency. When grilling I use lump because it burns much hotter. Now I do mix and match from time to time but this is what I try...

Bobby, Thanks for having me!! Yes, you can use wood chunks as a fuel inside your charcoal grill. I have done this with steaks, burgers, chops and chicken. I like mesquite for beef, cherry or apple with pork and hickory with chicken. Those are my preferences but I have also used combinations...

Larry, Thanks for having me and the questions. Let's see, have I seen the modification section of the forum absolutely. I read the forum every morning, it's my morning newspaper. I find the temperature control units very interesting, the fantastic carts people have made very exciting and the...

Chris, Wow, what a question! What is the strangest ingredient I have ever used in grilling, I would have to say either ice cream or beef tongue. I wish I had more than one jacket and if it was not my favorite article of clothing I would talk a trade!! Thanks Kk

Pinny, Believe me when I say it is my pleasure!! My best recommendations are one, trying grilling fatty hamburgers or sausage periodically to help keep the grate well seasoned. Two, if you are burning off the grate after each grilling session please stop doing that. The best time to clean the...

Hello Brian Thanks for having me!! It's a Friday night and the brisket, chuck and bacon burgers are on my Weber 26.75 inch grill. My adult beverage of choice, well that's a hard one. In the summer I love New Glarus (Spotted Cow), Laganita's IPA, which I have on draft currently, Goose Island...

Neil, It is my pleasure and keep the questions coming. Ribeye's have quickly launched themselves to the top of my steak list. Just absolutely love the spinalis meat. I like using salt, pepper, garlic on my steaks. I do not like to use to many seasonings because this type of steak is loaded...

Timothy, Thanks for having me and thanks for the questions!! The most unusual item I have ever grilled is probably a 35 inch pizza on the ranch kettle. Although pizza is not unusual doing one on the ranch kettle is!! The most interesting thing I have ever smoked is a porky belly. I then...

Paul, When I am going to cook for my friends or myself my preference is a "point" brisket if we are talking smoked foods, bacon encrusted filets if we are talking grilled food and a combination of brisket, chuck and bacon if we are talking burgers. My spices usually consist of salt, pepper...

Dwain, I appreciate your kind words. I have noticed many of the Weber enthusiasts here have modified a Smokey Joe to look very similar to the 1880. As Weber's go-to-guy for grilling techniques, products and questions I would say at this time we carry the 18.5 inch smoker and the 22.5 inch...

Jim, It is truly my pleasure and it does not get much better than this. I love this site and it is part of my morning ritual to spend time viewing posts throughout the forum. 1. 1) Do you have a favourite meal you like to grill for friends/family... a signature dish, if you will? Oh yes...

MAttP it is my pleasure. This will be the highlights of my BBQ month and thanks for having me!!! What a loaded question. First from an educator stand point I like using Kingsford Blue. This is a great fuel for beginners and intermediate smokers and grillers because the heat source is...

And what a GLORIOUS backyard it is!!!! Wow, this is a very interesting question. Although, I love cherry, apple, mesquite, and hickory if I had to limit myself to one type it would be kiawe wood (cousin of mesquite). I had my first experience with it in Maui and fell in love. You are...

Chris, This is an interesting question Chris. It is hard to say what questions I get asked most because usually one question will then turn into 5-10 more. They usually start with a specific model or what is my favorite charcoal grill. From there we spend time talking about techniques and...