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Shaun, very tasty looking. I will be trying that. Is the skin any good when they are indirect? Or do you not eat the skin?

Got a few real cheap at the Mega Mart. I'm thinking of spatchcock with pan sear or direct grill. Any easy ideas?

I cube chuck, sear in cast iron (without over cooking) then put in slow cooker. But I'm not a weiner!

Very similar to original and second post, I like to grill carefully to mark them, then put in beer jacuzzi w/onions for at least an hour, then grill carefully at end without bursting. mmmmmmmm!

Thanks for the info guys. The meat pulled pretty good. I'll just let'r cook all the way to 195* next time. http://picasaweb.google.com/lh...0o7g?feat=directlink

Started 2 boneless butts last night around 9PM. Bullet stayed steady at 225* entire cook. Around noon, butts hit 180*, but were only at 185* by 3. I just pulled them because I'm worried about the shear amount of time thev've been cooking. I double checked the accuracy of my thermo and it was...

r benash: Looks awesome! Love the look (vain, I know) of the CI grates!

G, That is a shiny grate and a tidy workstation!

Spectacular, Hayden!

Made these tonight. Absolutely spectacular sauce. The sauce itself is quite spicy (my wife didnt think she'd like it), but its tamer on the wings. I really enjoy the crispiness of fried wings though, so I'm gonna try this with them next time.

Good advise, Tony. This is the only way I learn - the hard way. The temps are actually pretty slow coming down. The door off got the pile of lump blazing in there. Could be almost an hour over 300*...

I was doing 2 butts today, and a few hrs into the cook, the WSM door fell off while I was in the house and the temps went up to 400* for about 20 min. I hope they still turn out ok...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chuck R: I found a 19” clay saucer at the local nursery that fits the water pan tabs perfectly. </div></BLOCKQUOTE> Awesome! Thanks!

I use a clay pot base in my 18", but am wondering what the options are for the 22".

How'd you make the rice and beans?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott Barentsen: I own a Hasty Bake Legacy and though it was expensive, I love it, love it, love it. It's by far the best grill I've ever used (and...

Is this a good one? http://www.amazon.com/Forschner-Victorinox-12-Inch-Gran...d=1233979563&sr=8-10

I love my Performer, but sometimes could use more capacity. Besides buying another, whats your favorite? I was checking out Hasty Bakes, which seem cool, but they are very expensive. I also like Horizon and Klose

I'm sure it will. It doesnt seem to take a great deal of fuel or air to get these small kettles very hot. Which ever way you choose to do it, the main thing is that you have some sort of vent under the coals.

While I agree that what flows out the top must've come in the bottom, I believe that - within reason - more holes are better at the bottom. With less holes the fire has to create a vacuum to draw air in, while more holes means more O2 available to fire without drawing vacuum. After all, how do...