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Interesting comments about polished cast iron. A few years ago I was looking for a cast iron skillet larger than the one I inherited from my Mom. I saw new ones, but they were as coarse as a concrete block. Now I know why; no polishing. I punted on a new skillet and ended up buying a nice...

W-i-i-i-i-i-i-l-b-e-r! N-E-I-I-I-I-G-H! IT WASN'T M-E-E-E-E-E-E-E...

170 lbs I used a dolly to get my Genesis to the back yard where I assembled it.

Foil-lined clay saucer over an empty foil-lined bowl here. I started that way 'cause it sounded like the easiest to keep clean. It's worked fine. No temp control problems. So I've kept doing it.

Can you order a replacement bowl for an older 18.5 WSM? I'd be interested in this as well, since I don't use water in the bowl.

I had the same issue with NZ lamb chops that I bought from Sam's. Not only needed a lot of cleanup, but there was a nasty membrane that had to be pulled as well. (Saw a show on Food Network, Mexican Made Easy, where the cook didn't remove this membrane. Yuck!) On the beans, we do something...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">BBQ comp is about pleasing the judges, not making your own favorite Q. Kind of sad, really. </div></BLOCKQUOTE> This really surprised me. I've not been into BBQ comps in...

Awesome! Did you French the ribs or did they come that way? Also, were the green beans oven roasted?

So is "bite through" skin crispy?

I've done indirect over the middle burner (off) or with just the front burner on, and the meat in the back. I think it would be difficult to do something as wide as a turkey.

Think fire triangle: oxygen, fuel, heat (source of ignition). The route to temperature control is airflow. All of the fuel is already in the smoker. It is already lit in there. The only way to throttle the burning process is to limit the amount of oxygen. So you need to figure out where the...

From Char Broil's web site:<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The hot air that is generated escapes out of the top of the cooking chamber before it has a chance to dry out the food...

I bought mine in December via Amazon. No problems.

Well I had to look up mitmita on wikipedia: Based on Chris Baker's tests, I would expect the following after a BBQ the pepper kinda depends... Bird's eye is a hot pepper, so I'd think at least the heat would make it. the cardamon and ginger disappear cumin would be a strong flavor clove a...

All that looks good, but YOU DO HAVE TV, RIGHT? Maelle Ricker scores another gold in Snowboardcross for the Canuckians!

Here's what I use for turkey bone stock . I make stock every Thanksgiving, freeze it and use it the next year for Thanksgiving.

My turkey carcass stock is based on a recipe by Emeril. I adjusted the veggies and set a basis for pot to stock volume. I also sautéed the vegetables. Turkey Bone Stock ---------------------- Recipe By: Emeril Lagasse Yield: 1 3/4 gallons from a 17 lb turkey carcass Ingredients: 1 leftover...

Also, just thought of this... if you are using non-water as your heat sink (sand, saucer...) it is going to take longer to get temps down because your sink has to cool down as well. This may be reason for using water. If you get too hot with water, the sink is still at 212F. If you get...

Opening the lid drops the temps as heat escapes, but it also bathes the coals is fresh air... so it can cause the heat to creep up higher than before once the lid is on. I think you have to adjust the air with the lid closed to get control. Make moves at 10 to 15 minute intervals to allow...

I have a hand me down Wagner from my wife's Mom. Loved it so much that I bought additional Wager CI on eBay. Significant shipping costs, but overall costs were good (as long as you stay away from ones with actual collectible value).