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The only time I'v eever had a problem with RO lump was when I tried to re-use some that had been in the bottom of the WSM for a little while. It seemed to start ok in th echimney, but as soon as I dumped it, it started going out. I can only figure that it had absorbed a lot of moisture. So now I...

Uh, why not just foil the existing pan with nothing in it? Dry? I've never found a need to put anything in the pan. I just foil over the top with wide foil and good to go. If it gets really gnarly looking, then replace it. Maybe I'm missing something Russ

Something you might try. On the bottom where the cleaner 'sweeper' arm comes out, I put hash marks with a permanent marker on the aluminum ring that demark bottom 'vent' fully closed, and 'vent' just barely fully open. That way I can adjust temperature (with at least a reasonable degree of...

Hello Paddy, You are correct, a smaller cut of meat will cook faster than a larger cut. It's a simple matter of mass. Smaller mass = shorter cook time. Should you worry about it? Generally no if we're talking about a piece of meat that is pretty lean to begin with. If we're talking about a...

I judged last weekend at an FBA comp and between turn-ins I went outside to stretch my legs and get some air. I had my judges badge on and a family came up and started asking me questions about what was going on. One of their questions was of course how to become a judge, so I answered and...

I was wondering if those things are available other than the Keurig site. Huge difference in price that's for sure. That is definately far more reasonable. Russ

Old style drip for my one cup in the AM, then it's over to Green Tea. Although that K cup idea looks pretty neat. Expensive though. ~$1.60/cup for those cartridges?? Russ

I tried something like this a long time ago and to be honest, I wasn't a big fan. My theory is that clipping onto a grate will thermally couple the heat level of that grate right into the probe. I prefer to have the probe out in the ambient air inside the cooker. That's what the meat is getting...

Oohh, that's a beautiful plate of food. I have GOT to try that. I've got some green beans that are just now ready to come of the vine. Should go just nicely. Thanks for the inspiration! Russ

Rub's class is extremely good. Since you are in the Tampa Bay area you might also check out Big Papa's cooking school down in Naples. I've taken both and I recommend both. In fact, I was in Dana's (Big Papa) very first class. I consider both good friends and I won't rate one over the other...

I generally will cut the far end corner of the flat down where it's usually too thin anyway before I rub/cook. That way it's already established how the cut should go after cooking and it's a can't miss. I will use a bias cut if I was dumb enough to overcook the brisket. It helps to keep the...

I've found that foil can start to break down when wrapped around BBQ for an extended period. I think it's either vinegar and/or salt that does it. It definately can leave a bitter taste on the product. I strongly recommend using a zip-lock bag for short term storage. It keeps the good stuff in...

Yeah, I guess I was a bit vague there. Sorry about that. Here it is: 1 Tbsp Tender-Quick (per pound of meat) 1 Tbsp Turbo Sugar 1 Tbsp Black Pepper 1 Tbsp Garlic Powder 1 Tbsp Onion Powder 2 tsp Chipotle Here's the subjective part. Two or three 'glugs' of Maple syrup (how's that for exacting...

Well, I took the plunge into the wonderful world of bacon, and it is wonderful. Should have done it a long time ago. I figured I would do a small piece for my first try so I wouldn't ruin a huge piece if it went wrong. I also used a very simple rub that actually worked out very well. So here...

I found mine at a small privately owned/operated grocery store. I'm finding that the smaller places are far more willing to accomodate than the big chain places. He said that he can order them in and have them on hand in a day or two. Russ

I bought mine on sale at Target a couple of years ago and absolutely love it. When doing my research I noticed that the reviews for all the automatic machines were mostly bad, but the reviews for the manual machines were decidedly good. So for the extra ONE motion and lower cost, I went with the...

It kind of depends on the cook I'm doing. If I'm doing a steak & baked potato type deal then I'll do about a half chimney of lump to get the potato going and maybe add a little more unlit about halfway through to bump the energy level up a little before putting the steak on. If it's a chicken...

I see a Weber Performer Platinum in 'soon to be a collector's item' blue. Was kind of waiting a while to let the toys budget recover a little, but I guess it will have to be now. Amazon here I come! (and yes, it will be through this site) Russ

May do just that. My black 22 OTG that I used in Comps is pretty well shot, so if they are going to discontinue th eblue then I'll just get one now. Besides, it'll match my $15 CL refuge blue 18 OTG. Russ

That's exactly what I do in competition. I will purposely overcook them just a hair and then pull them out with about 30-40 minutes until turn-in. I'll uncover them and let them cool a bit before slicing. Once they're sliced I'll put them (in sliced order) onto a jelly roll pan. Then I'll put...