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Nate, thanks +1000 for posting. That's the best result I've seen out of a KP. Amazing leoparding on the bottom and char on the bones. My envy is such that I had to register over there to inquire further. It looks from the video that maybe he has fire board on top as was suggested earlier in this...

I've thought about casting a short dome out of vermiculite + portland cement to replace the Weber lid when doing pizza. As I've never done anything like that and just had a baby two weeks ago, my tinkering time in the garage has been limited. In a perfect world I think I would cast a vermiculite...

I've tried Amazon and elsewhere and have come to the sad conclusion that the Red Sky pizza stone is no longer available. Too bad, as it would be absolutely perfect.

I think it will work fine. I've got a buddy in town who is a steel fabricator who is looking for a solution for me. Maybe get a steel plate plasma cut to fit the grill. My thinking has sort of changed on this. At first I thought I needed something really heavy on top to build thermal mass...

My quest for a nearly perfect wood-fired pizza continues. Much progress was made with the wife this month in my crusade to install a full Neapolitan brick oven in the backyard. She agreed that we Need it, but only if I agreed to put it off a year for budget considerations. Marriage is the art of...

Great sale on KBB at the Lowes in Cheyenne, WY this week... Not sure if it is a national or regional promotion. 2 x 20lbs bags on sale for just $12.99. Great deal and worth a look in your area.

It's a bitter irony that I live in a state with well more than a million head of cattle but very, very few quality butcher counters. In fact, beef prices have become so inflated that cattle rustling has become one of the focuses of law enforcement out here. Last year the average sentence for...

I respectfully respect your success. It occurs to me that maybe it isn't generally impossible to smoke a flat and have it turn out tender, juicy and flavorful but rather just impossible for me at my current level of experience, talent and patience. I've turned out flats that were ok and that I...

I live in a town without any kind of quality butcher or meat market, so when it comes to brisket or large primal cuts we are sort of out of luck. Because of that I've been experimenting with ways to produce a good brisket using only the brisket flats that are often marketed as "whole" briskets...

Awesome sauce recipe! 1554 is one of my favorite beers. Will be trying that out this weekend.

Thanks everyone for the tips. Made me rethink my Sunday strategy. Appreciate it. Will run a little hotter and wrap sooner and see if I can't cheat my way into some decent brisket.

Sometimes it gets very frustrating living in a town without a local butcher. We basically get whatever boxed meat the grocery stores decide to put out. I am experiencing a violent craving for brisket on Father's Day but all that is available around here right now are 3-4 lb flats. (Thanks for...

Thanks Jim! It was one of your older posts that got me going in the right direction. Until I read some posts on this forum I burned more pizza than I care to admit to. The wife had even laid down an edict for no more grilled pizza. Those were dark times around our house.

Raising the stone is key, otherwise you burn the bottom of the crust but the top of the pie stays raw. I just use a couple cheap red bricks. I know there is a small chance they could fracture from the heat but I've never had it happen and they only cost a nickel apiece. I build as big a fire as...

I've always thought that crispy skin and beer can chicken cancel each other out. There's a lot of moisture in the WSM anyway, plus you add a half can of beer and you really get a humid environment. Great for chicken flesh, not so great for crispy skin. The crispiest skin I get from roasting or...

Had a great cook on Saturday. Made beer can chicken, scalloped potatoes au gratin and some beans all on the WSM. Started with the chicken, rubbed with salt, pepper, roasted cumin, roasted garlic, onion powder and a little chipotle. WSM was set up to run high-heat with the Minion method. Wood...

Great looking cook, Luke. That's a gorgeous piece of poultry. Love the hot and fast method for chicken on the WSM. Tough to beat it.

Pork bellies and plenty of them. Still haven't found anything more enjoyable to make (and eat!) than home cured bacon.

Absolutely. Wife and son went to see Big Boy pull into town. Going to smoke a chicken tomorrow. Will fill water bowl with snow. If nothing else it will save a trip up the deck stairs.

...by living in a place that looks like this on May 12th. Every year. What life choices led me to this sorrowful place? Good news is it's supposed to be 77 degrees by the weekend. Have a pork loin I'm looking forward to smoking.