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I always spread the left over charcoal over the unlit on my next smoke. Never noticed a difference.

May I suggest drizzling it over apple pie ala mode. Extremely good.

Steven Raichlen does a good job of describing this in the BBQ Bible book. Hold your hand three inches over the grill grate and count "one Mississippi, two Mississippi..." until the heat forces you to pull your hand away. 1 second = very hot 2-3 seconds = hot 4-5 seconds = med hot 6-7...

Only use temps as a guide, Spencer. Meat is done when a temp probe or toothpick will slide through with little resistance. For brisket, that usually doesn't happen until the temp is around 190. If you pulled it at 170, it wasn't anywhere near done.

I made a batch of pulled pork and Keri's hog apple baked beans for a family gathering last weekend. My sis in law was in awe and asked me how I got to be so good at making Q. My response was, "well, I read the recipe and followed the instructions". It certainly isn't rocket science but it...

I usually start with 10-15 lit coals in warmer weather or when I'm looking for about 225-250 degrees. Use about 25-30 when it's below freezing or when cooking HH.

Need to bust this myth. Meat does not absorb smoke. Smoke particles cling to the outside of the meat. In any event, yeah, you probably used too much wood.

Glad I didn't judge the ribs based on the first visit. Today's ribs were much better. Very juicy. Everything else was just as good as the first trip. Highly recommended.

This place was featured on Diners, Drive In's, and Dives a while ago. I tried it yesterday for the first time and here's my report. Brisket: Probably my favorite. Nice smoke flavor and very moist. Grade: A. Pulled Pork: Also very good. Less smoke flavor than I like but very juicy and...

If I remember right, thickness is more important than weight. If it's generally even in thickness like the bigger briskets you've cooked, I'd treat it the same. Thinner probably requires less time.

If you're not putting meat on the bottom rack you should remove it. Otherwise, the meat from the top rack will drip on it. No sense doing more cleaning than you have to.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Most of us know that the Weber therm provided and stuck in the lid is not accurate </div></BLOCKQUOTE> Um, no we don't. Unless the therm is defective, it's reading the...

Anyone care to share their recipe for homemade mozzarella? Thanks.

Ribs reheat really well so you may want to consider cooking them ahead of time and reheating for service. Do a search on reheating ribs and I'm sure you'll fine ample info should you choose that route.

I just tried this exact recipe this weekend and I'm very pleased with the results. The marinade smelled great and the plum sauce is really nice. My mother in law is a big bbq'd rib and cilantro fan so I'll certainly make this again. One question for you, Jeff. As I always do, I cooked my...

I tried the grilled Romaine for the first time tonight and really liked it. I drizzled it with EVOO, salt, and pepper and grilled for about 3-4 minutes. Very tasty.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">You can get it in Clear Lake (are you in Minn?) from McDonald's. </div></BLOCKQUOTE> Kevin, the extent of your travel never ceases to amaze me. I live about 20 minutes...

This weekend, I'm making Chinese style ribs and porkchops on the WSM (from the recipe posted by Jeff Beisinger). I'm looking for a good lo mein noodle recipe to serve as a side. Any suggestions?

I use the Webber egg configuration for direct grilling. Works great except I have to stoop down to check the meat.

Did you check the brisket for tender? I don't think you cooked it long enough. Internal temperature doesn't matter. The brisket is done when when a probe goes through the meat with little resistance. That can happen at a variety of internal temperatures.