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Wayne, I am trying to decide whether to get my first WSM, lor the PBC. I am very torn. I like that PBC. I still can't understand why, if you hang a rack of ribs, the ones at the bottom (so much closer to the heat) aren't burnt to a crisp by the time the ones at the top are done. I don't get...

Jamie, what's you rgo-to method to grill pizza? I htink I saw your recipe in Way To Grill. Have you tried the Kettle Pizza accessory? I'm having OK luck with that. Good luck with the new book.

When I got into this, I had no gear except a Weber gas grill, and I only had a few hundred to spend. I bought the Weber 26.75 inch kettle. I was assuming that if I wante dto grill and bbq on one piece of equipment, that was the way to go. I do ribs, chicken, pulled pork, have done prime rib...

Thanks for the encouragement. I grew up in New Haven, eating thin, greasy, pizza. To me, if I hold a slice with 2 fingers at the lip of the crust, the slize should sag downward significantly, and preferably, all the grease and cheese should slide off the crust in a fantastic soupy mess that I...

THANKS GUYS! It did cook it lower. I usually use my kettlepizza with lump and oak splits, and cook it at around 650 - 700 degrees. But i forgot to mention (I didn't think it mattered) that I was out of charcoal, so I cooked it in my oven at 500, for a much longer period of time. So the dough...

I have been buying pizza dough from a local pizzeria, and using my Kettlepizza, with good results. For the amount of dough they give me, it usually results in too large a pizza for my stone, so I usually discard about 25% of the dough ball. Yesterday I forgot to do that, so I ended up with a...

That first pie look sbetter than the best I've made. No such thing as too thin crust, too much pepperoni or too much grease, but I am from New Haven, we like it that way.

Most people, myself included, don't put coals under the stone. Since I pre-heat the stone in the oven at 500 for a good while, my stone is cooking the crust to my satisfaction. They say that a wooden peel is best to slide the raw pizza onto the stone. I need to get one, as I have had some...

Above is good advice. I pre-heat the stone in my kitchen oven for at least 20 minutes, while I am lighting the charcoal. I dump 2 chimneys of lit briquettes into a "C" shape, with the opening of the C underneath the opening of the KP insert. After I dump in the briquettes, I put a fair amount...

They make a rotisserie for the 26.75 kettle??? God I hope so.

I like thick steaks, I've been doing a sort of low-temp reverse sear. I put a few lit coals in the kettle, get cooking temp around 130, with some chips or chunks for smoke. Put the thick steaks on the other side, indirect, until internal temp gets to about 100 degrees. When close, I light a...

Jeff, like others have said, I think the problem lies with some functional flaws in the basic KP kit. If you put the stone directly on th ecooking grate, and nothing is above the stone up to the top of the grill, then there is too much space above the pie. In that case, the top and bottom of...

Allen - I don't have a WSM yet, I do have a 26.75 inch kettle, I have done about 7 or 8 butts, good results. A few comments... (1) any estimate of time from someone else, will be a very rough estimate. All cooks are different, depend on a lot of factors (size/weight of butt, average temp...

I have had mine for awhile, getting good results, I think it's fun, my little kids get a kick out o fit, so I'm glad I took the plunge. I get best results when I (1) use some good-sized oak splits on top of blazing coals. Chunks were burning too fast for me to do 3 or 4 pizzas. (2)_pre-heat...

went to a tavern in central CT with a friend of mine thi sweekend, they had an item called "pig wings" that he told me I had to try. Looked like a 3 ounce hunk or rib meat with a thin, clean bone sticking out that made a perfect handle. Appeared that they were smoked and then fried to crisp...

Those are 2 great tips, took me many cooks and research to figure that out. I have the baking steel custom cut for the KP, not cheap but it sure does the job...between that and heating my stone (as you said, for a good 30 minutes in the house oven), my cooking times are down to about 4.5...

Does the use of parchment paper effect the cooking of the crust in any way? I like my crust burnt, crispy, and messy to eat, and I've almost got that dialed in. I am terrified of the dreaded transfer off the peel, however...my whole cook is around 4-5 minutes, wonder what effect of parchment...

True, but a fraction of the cost of a brick, wood-burning oven. That's how I pitched it to the missus.

The rest of us ARE sure it would do better than your oven! Take our word. Take yoru time to get that kettlepizza as hot as you can (I use small oak splits on top of charcoal), pre-heat your stone as well. I like my crust burnt and ash-y, I can get that in just under 5 minutes. Do not leave...

If I could cook like this, this consistently, I'd have had a heart attack before I was 20.