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If you like the Chile Colorado at La Imperial, you gotta try it at Mexico Lindo in Pleasanton. It's awesome. Brandon, I'm with Paul on this; do a brisket and use the point for your Chili -- you'll never use ground meat again.

Hey Brad, The Go Anywhere isn't one of Weber's better products. Do a search of these boards and you'll find it gets mixed reviews, at best. Don't be fooled by the increase in square inches of cooking surface. There's a huge waste of space at the corners of the G-A where cooking is impossible...

Beef just isn't the same without a touch of mesquite, but I dunno about using it with chicken. Mesquite doesn't get much praise around here, but for some, there's no substitute. I recommend you try some -- go lightly at first -- and decide for yourself.

Once a year (usually around now) I spray everything down with an oven cleaner for cold ovens, let it sit for awhile, scrub off the spots I think are the worst, and then blast it real good with the garden hose. This usually removes most of the thickest gunk, but always seems to leave just enough...

Did anyone notice the "Minion Method" reference on their "How to Use" page? Click here to see what I mean. Jim Minion's gone global!

"Which one is more forgiving on the wsm?" The ribs, definitely. But like Mike said, you gotta try a brisket sooner or later.

Damn! Looks like Rock stole my tab idea. I knew I shoulda' patented it! They're easy enough to make. The problem with resting the lid on top is that if it's ever bumped or misaligned it will fall off very hard, unlike a kettle where if the lid is askew it just sits there crooked and doesn't...

We're partial to a lingering soak in Chaka's, followed by a nice sear and an indirect finish. Plain ol' salt and fresh cracked black pepper never dissapoints, but Chris' suggested Susie Q is about as traditional as it gets for true Santa Maria style tri-tip.

The lower grate of the WSM is the exact same as the charcoal grate from the 22" kettle. The WSM version is nickel plated, the kettle version is not.

Two forks; no burnt fingers, and a nice shred. Plus, it's easy to pick out the weird veins, unrendered fat and connective tissue too. What I really have a hard time with is *not* eating a belly full before I'm done!

I'll second the meatloaf suggestion. Make up a big ol' fat one or two medium sized ones placed side-by-side on the top grate. On the lower grate I like to place a pan to collect drippings for a smokey gravy. A nice thick slice served up next to gravy smothered mashed 'taters, and a veggie side...

I smoke 'em whole, then chill in the freezer for about an hour. The semi-frozen log can be easily sliced into 1/4" rounds. I vac-seal a half dozen rounds per pack for later use. They brown nicely in a fry pan, but my favorite use is with this great invention.

To me, beef just isn't the same without a touch of mesquite. The trick is to know how much is enough. Try one small chunk - you can always use more the next time. Pair a little mesquite with some hickory, and you'll be in fine shape.

I've been using seam sealer for years, and my WSM stays dry while totally exposed to the elements. I've read accounts of trash bags, wheeled carts, and all kind of contraptions used to keep 'em dry, but none are as cheap or easy as seam sealer. Use it with confidence.

You don't HAVE to do a 20 lb piece of meat to enjoy the Chuck Roll experience. Just ask your butcher to cut you a Chuck Eye Roast to your specs. I usually go about 6-8 lbs, depending on my situation. They do, however, take forever to cook. Figure about 2.5 hrs/lb (@ 250?), and that's if you...

Technically speaking, wouldn't every start Jim does be a "Minion Method" start?

Ok, so a digital camera EATS batteries. I gotta get me one of those rechargeable set-ups -- but I digress. Here's a pic of the WSM and the Mini side-by-side (sort of). The pic makes the Mini look bigger than it really is, due to the perspective. You'll also notice the paint looks decidedly...

The body was a freebie scrap from a local HVAC/sheet metal contractor. I picked up the aluminum stock and expanded metal from Alco Iron & Metal for their minimum charge ($16). A couple of friends have built their own, and paid $22 for the body section. I already had the stainless waterpan...

Ashcroft, through the dome. Bought a probe for the meat at Costco. K.I.S.S.