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Perhaps because we all grill year-round down here, but I never see these great sales on charcoal at HD, Lowes, Sam's, Wal-Mart or any where else! Believe me, I look! Glad you guys are getting some deals! TonyD, only 5 bags? I probably would have been trying to figure out where to put the whole...

Great looking pizza! A question if I might - what were your time/temps and did you use a stone? Would you characterize your crust as thin? Medium? Thick? Pizza is my wife's favorite food and I am struggling to perfect cooking it on my Kamado Joe. I see that folks like to cook theirs at 500+...

Try mixing the mustard, the Worcestershire and some of your rub and then spread the mixture over your meat, then add some more rub on top! Works great! Pat

Peter - there used to be a guy on this four named Larry Wolfe who posted some fantastic pics of his London Broil cooks. Looked delish. He used his Performer and, if I recall correctly, cooked the meat indirect to about 110 then finished direct over the coals. If you will search the grilling...

My Dad turned me on to that years ago. I thought he was crazy until I tried it. We got pecan hulls left over from where we had our pecans shelled. Works as well as pecan wood and it's more easily and readily renewable! Our trees produce good crops about every other year and our friend in LA...

I wonder if that direction might have been more important for the three-wheeler rather than grills with the one-touch system? Pat

Brant - if your target temp is 195 - and that's a good one, I suggest letting them attain and hold that temperature (the internal temps will continue to go up, of course, but you don't have to worry too much about maintaining smoker temp) for about 30 minutes or so before you pull and rest them...

Huff - 50 - 60 briquettes is an awful lot for the Minion Method - I generally use 15 - 20, then leave the vents open until the smoker gets within 25 degrees or so of my target temperature - usually takes about 20 - 30 minutes, and then I cut down the vents. If I'm aiming for 250, I don't stoke...

Hi Gary - I'm a newbie at ATC, having just got a Guru Nano for Christmas and using overnight for my second cook with the Nano. I'm more accustomed to checking the temps on my WSM or Kamado Joe during the night whenever answering my 50 year old-man "nature calls." It was about 25 degrees here...

Re-fire that muther and cook on! It's happened to me before and last night, even with Wicked Lump and the Guru Nano, it was hard to keep the Kamado Joe at target with air temps in that same range. Pat

Mac - I'll dust it off and make some pics and post them. I don't recall what Chris charged me for the legs, but when you see them, you may be inspired to see if you can find some flat aluminum stock and fashion them yourself. Stay tuned! Pat

I open the bottom vents all the way and use the top vent to control the heat. Before anybody lambasts me - it works for me. And this is grillin' not smoking. I do like the sharpie marking the charcoal holder ring, though. Pat

Allen - I bought a set of Cajun Bandit legs from the folks at C&C and put them on an old 22" that I had. It's now a really Jumbo Joe. The legs are similar to the legs on the Smokey Joe Platinum but they use the leg sockets on the bottom of the one touch charcoal bowl and bolt into the side of...

That is a nice score. I have the Q220. Suggestions for a first cook? My Q220 loves pork chops - fantastic grill marks and always turn out moist and juicy. It also loves Burgers and sausage. Heck, there isn't much that can be cooked on a grill that it doesn't like to cook! Now get busy! Pat

Cool - very cool. Can you link to some "before" pictures when you get a chance. The end product is fantastic, simply gorgeous. Pat

Terry, I'll take two if there are any left. What are the payment and shipping arrangements. You can email me at smitty881 (at) bellsouth.net. Thank you, Pat

Hmmmmmmm, what about one 18" WSM for the biggest meat - say brisket - and three SJ conversions: one each for ribs, chicken thighs and butts???? Just a curious thought - it would be one of the most affordable set ups at the comp! Although thighs could easily be done on the kettle. Pat

I like Finney's suggestion - Finney - I'm sure this is an oft asked question, but brisket over butt or butt over brisket? I'm guessing butt over brisket? Pat

Joel - you had better freeze that loin and send it to me! I'll make sure its OK and let you know! I would probably cut it into thick steaks rather than roast it whole - unless you've got a crowd coming. I've done similar loins on my Kettle rotisserie with good results. Season with salt and a...

Matt - I always load the smoker full with coal. I mean I freaking fill up the charcoal ring, then put my lit on top of the unlit, evenly spread. I do that even if all I am doing is cooking some chicken. I'll use the coals that don't burn and the last thing I want to do is to run out of coals...