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Kevin, <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Before anyone accuses me of going all brown-rice-and-yogurt-touchy-feely-70s-Zen-hippie... </div></BLOCKQUOTE> Best line I've read in...

Simply dumping the lump into the charcoal ring isn't going to produce the best results either. Taking some time to fit and pack the charcoal ring as tightly as possible with the irregular lump pieces will produce a longer, more stable burn. The best (and longest) lump burns will come from a...

Glenn, Almost 20 years ago, when I was just starting out with my Red Kettle, I bounced around from Kingsford to "what ever's on sale." What I discovered is that while the store brands were cheaper, they consistently produced less heat and burned up quicker. I also experienced an occassional...

The trick with pork chops (or pork loin) is to brine 'em. It really doesn't require anything fancy, there's plenty of recipes here and elsewhere online, but the results are dramatic.

I've used the new Duraflame Real Hardwood Briquettes, and found them to cook virtually identical to Kingsford. The Duraflame Briqs produce far less ash, and the ash produced is much lighter (weight). Flavor wise I could not detect any difference. The only problem is that I can't seem to buy any...

I don't think there's anything else out there that comes close to the high heat capability or fuel efficiency of the BGE other than another ceramic cooker. The downsides that killed the deal for me was the lack of capacity and the lack of practical portability (those things are HEAVY). From...

Thank you, ladies! It is counterintuitive, but I see how it would work. I love a pie piled high with filling, but it's never worked for me. I can't wait to give it a try.

'Tis the season, and Mr Hays' recent apple pie recipe question has raised a question of my own (a kinda' dumb one): I fill the pie to a nice round mound of filling and place the crust on top, cut a few vent holes and proceed with the bake. Once done, the pie looks beautiful, with a gorgeous...

If you haven't tried, I'd definitely suggest a chuck or sirloin tip roast. Another MUST DO is a meatloaf. I posted my favorite recipe here. Of course, your Grandmother's recipe would work just as well. Meatloaf is fast, easy, and delicious. You'll never want to eat one out of the oven again.

This is one I've been using forever. It smokes nice in the WSM over a dry foil-lined waterpan at 350?. Use whatever type of wood you like with 1 (that's ONE) chunk of mesquite. Pair it up with blue cheese mashed potatoes and sauted green beans for an improved American diner classic. Meatloaf...

A good Chuck is well worth the long cook. For those unfamiliar, think beef version of a pork butt. The last one I did was a 6.5 lb Chuck Eye Round my butcher cut for me. After 14 hours I foiled it for about 3 hours, then tightened it up with another hour out of the foil. If I recall, Stogie...

I've found the best way to handle the "too salty" problem is to omit the salt from my rubs. Kevin Kruger pointed me in the right direction by suggesting to salt the meat as you feel appropriate, then apply your rub. Sometimes it's nice to get a little heavy with the rub without worrying that...

You mean like one of these? The Stoker I was at the West Coast BBQ Championship and had an opportunity to see it working. It appeared well crafted and pretty capable, but I'm not sure how far along it is in it's development or how long before it's ready for public consumption. Of course, as...

If it were me, I would seriously consider the level of wine appreciation of your guests. No disrespect intended, but if you're dealing with folks who don't normally drink wine, then I wouldn't waste the time and money chasing labels or worrying about paring a particular wine with the meal. IMO...

Albert- Did this recipe tonight with some changes: Omitted the pineapple juice. Used the juices of one whole lime. Added 1 tsp of lime zest. Added the juices of one whole lemon. Added 1 tsp lemon zest. Added an extra clove of garlic. Doubled the salt. Increased black pepper to 1/2 tsp...

Man, I've got a bunch... none of which I can list here.

I do it all the time. That's one of the main reasons for wiring the basket to the charcoal grate -- grab the ring, shake off the ash, clean out the bottom of the cooker, top up the basket and you're ready to go again. Easy. I use lump for grilling and dump the leftovers into the basket as well...

Lump charcoal is not immune to the "Stinky Startup" problem. I've experienced a foul acrid smell during startup with several different brands. IMO, Royal Oak lump smells just as bad as Kingsford at startup. Mesquite charcoal seems to smell the least offensive, but the popping, sparking, and...

Jim- 105 lbs!? You're not gonna tell us you got a divorce, right? (rimshot) I mean, 105 lbs is a whole person! GOOD JOB. Kev- Your point is well stated. And while I thoroughly understand the effects convected heat may have on a brisket, I think the amount of air flow inside a WSM is so...

I think I gotta go with Kevin K on this one. I don't think a good brisket result is dependent upon the external fat, but rather the internal marbled fat content. As long as the meat is well marbled you could trim away all of the external fat, and if properly cooked, still enjoy a tender, juicy...