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I couldn't resist. Love my Tel-Tru Russ

Wow. Can't imagine why someone would trash a perfectly good grill. She looks like she's got LOT's of good cooks left in her. For the gunk inside, I've found that ZEP Heavy Duty Oven/Grill cleaner works pretty good. Available at Lowe's or HD. May have to go over it a couple of times but it won't...

Visible white smoke is NOT a good sign. That means either water or dirty (cold) fire. John's right, you could be using too little smoke wood chunks. For even a short cook, I'll use a minimum of three fist sized chunks. If it's going to be a butt or brisket then it's 4 or 5. Also, what kind of...

Part of my job is to perform thermal analysis on new or re-designed systems for aircraft. We bought a few of these handheld FLIR cameras so we can 'quick-look' an assembly. If we find anything not normal then we bring in the big IR camera and really go in and take a look. Can't take that one...

Ok, so I promised to do this a LOOOONNNNG time ago and completely forgot about it. I actually wanted to do the WSM but rain forced me to do the OTG instead. I'll try it again maybe this weekend to get the WSM during a cook. Did a cook on the 18.5 OTG indirect grilling a steak. As you will see...

That's the beauty of indirect grilling. One side is very hot (more than enough to do the prawns and scallops) and the other side is cooler for the chicken. Case in point: This is my 18.5 OTG set up for indirect grilling (infrared). You can see the distinct difference is sides. I wouldn't get...

Are you removing the water bowl altogether? It's important to have it there even if you don't put anything in it. It deflects the direct heat. Without it, you're actually just grilling the meat. Russ

Good choice for a first cook. One chimney will more than do the cook. For the veggies, put them on the colder side of the indirect setup and don't forget to turn them a couple of times to cook evenly. Sweetcorn is an excellent choice and grills nicely. Just be sure to watch for excessive...

Hmm.. Now you got me wondering. Would everything I listed fit into a chimney? That may have to be a Saturday project this weekend. I sometimes use the fork more to help get a marinade further into the meat. I don't use it so much as to be considered a tenderizer. I've never had drying issues...

Now this is a good question. Assuming charcoal is separate • Two pair of tongs. One for raw, one for cooked unless a quick wash in the middle is feasible • Roll of wide aluminum foil • Wire brush to clean off the grate (although a ball of wadded up foil will work in a pinch) • Basting brush •...

I got a free bag of it once at a competition. Tried it and honestly wasn't real impressed. Naked Whiz rates it as 'Above Average', I tend to think that's generous Russ

My rules of thumb goes like this: If it's in the original cryovac and the vacuum is intact, freeze as-is and it will last for months. If the cryovac was/is broken then unpack and re-vac it in the Food-Saver, freeze and good for months. Freezing meat 'in the open' is a big no-no. Zip-Lock is the...

Here's my take on the venerable ABTs. Really the only thing that needs to be actually cooked is the bacon. So I go hot and fast with ABTs. By the time the bacon is cooked to a reasonable level, the jalapeno is tender, and the filling is warmed. So if the ABTs are the only thing you're putting...

Troy beat me to it. RO at Wally World is usually seasonal. In our area they quit re-stocking it around November-ish and won't get more until around March. Gotta make room for the Xmas junk I guess. I usually will get 15-20 bags around October. Even had the forklift guy put about a half pallet...

I don't have a problem throwing a fresh piece of smokewood on the fire and getting temporary white smoke until it turns back to thin blue. Think about stick burners, they do it all the time. Although I do prefer to pre-heat the smoke wood if I can. My issue is with (what I call) artificial...

I've not noticed any dropoff. In fact, because the brisket and butts are sitting in their own juices (partially), I believe they are actually soaking up more liquid after the cook as they rest down. It does make it very nice to not have to wake up in the wee hours to a potential bad surprise. I...

SBR Honey Chipotle with some extra stuff added is my standard. For a Saturday afternoon cook I'll sometimes go to Pat's Ho'Made. Although I just made a connection for the original Fat Boy's Restaraunt sauce (A local place that has been out of business for a while). Russ

For several comps I would put the big meats into the cooker at about 3:00 on Friday. That way it finished up around midnight. Then into the pre-heated Cambro (still foiled and internal temp probes still in place). About an hour before turn-in times all of the meat was still at around 143-145...

Apple wood is a pretty lite flavored smoke and is forgiving. You can add more wood to get a smokier flavor but you might want to just add one more the next time you cook and see where you like it. Then if it's still not enough, add another the next time. Smoke is a seasoning just like salt or...

I start with real butter. Russ