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I have been debating this for a while and just can't justify spending that much money on it. If it were half the price yes but for $140 no way. Add to that the cost of a good stone and you are close to $200. I have always just cooked my pizza right on the grate but am going to pick up a stone...

I'll second what Dean said. I really like Famous Daves Rib Rub. Use it on butts and ribs.

just discovered there is a store really close to where I work at. I am a spice/rub/seasoning junkie and was wondering what some of your favorites were from there. Mainly for steaks, pork and chicken.

I have gotten the same response about the best smoked salmon ever before also. I think the thing that makes it so good vs. store bought is it's freshness. You just can't get that with some vacuumed sealed stuff from the store. Every year during the salmon run I smoke close to 20 pounds of it.

Jeff, Ribs look great. I am going to try my first attempt with BB's on the kettle this week. How many coals did you start (minion method?) and what were your vent settings? I've done many ribs on my ECB but want to give it a shot on the kettle.

I used to work in a Tapas restaurant in Chicago and loved octopus. Yours looks fantastic.

Look into the Weber Gourmet system. Very thick SS grates with a section in the middle for a cast iron insert. I love cooking with cast iron inside but don't really want to deal with the maintenance of the cast iron grill grates. With the 12" cast iron insert it is easy to bring inside, clean...

That looks fantastic.

Every year during the salmon run I smoke up close to 20lbs of salmon. Never affected any other foods that I have smoked.

R_Sanchez. That's exactly what I did with the fire bowl. I also got a vent off a beat up Weber Kettle and fashioned it to the top lid of the ECB using a step bit to make the vent holes. Honestly it works fine I am just a gadget junkie. I have a Weber Kettle already and maybe I will just save...

Got a question for you guys. I am really starting to crave some pulled pork but since I am in MI figure another month or so till the temps warm up. Currently I have a ECB (el cheapo Brinkman) that was been modified to work better. I would love a WSM but it is not in the budget right now. Would...

Leave the lid off for 5 minutes or so with the bottom vent open. That should get the coals hotter with more oxygen hitting them. If you want a really hot grill try using lump and see how that works.

The quality of lump can vary greatly depending on the manufacturer. I use Royal Oak (Walmart and Menards) or Full Circle. They have the most consistent size. Lump does take a little practice but I could never imagine going back to using briquettes.

I use the side burner on my gasser to light the chimney. It's the only use that grill gets anymore.

So I have been grilling pizzas for awhile now and always just banked the coals to one side and tossed the dough on, flip, add toppings and cook the rest of the way. I want to pick up a pizza stone and am torn between the Big Green Egg and the Red Sky Grilling stone. Any recommendations? The BGE...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Patrick (Hammy): Hi Joe, Me and a buddy tried 'em for the first time a couple weeks ago, we just did 'em on the grates; put the crusts on, flipped...

Got three racks of baby backs on the smoker and I am currently canning about a gallon of BBQ sauce.

Founders is good but I prefer Bells stuff. It's nice being able to support a local brewery. I actually just polished off a mini keg of Oberon. The Two Hearted Ale is fantastic also. I have tried to convert my brother in law over to a charcoal griller but he does not have the patience. Says the...

I always have a good supply of Miller High Life in the garage fridge. I know it's cheap but I like the taste. My favorite seasonal beer during the summer is Bells Oberon. I have to be careful those just go down too easy.