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Didn't see this post before I edited my original response. Most places we go already have a fire pit with a rough grate. The lodge grate would work perfectly over that grate. I'm sure I could figure out some type of spacer if I needed additional height. I'm going to keep looking. One thing...

Love CI as well, I'll have to check that out. At first blush seems like I'll fight the size (too small), but once a fire burns down to coals not that large of a footprint. Easy to do kebabs or a spatchcock chicken on that size grate. What have you used as a stand to hold that grate? Edit...

Do any of you have recommendations for either commercial or homemade grates to use to cook over a campfire? The reason I ask is based on the road trip I took with my family this summer. This summer we took a major trip down from AK through California. One stop was at Jedediah Smith State Park...

Chris's portion of 4-6 oz per sandwich has worked well for me. For ribs I've pre-cut the ribs in 2-rib portions. Easy one-hand size. I've done the cutting before and after the cook. I portioned the racks before the feast because I had didn't have anywhere to cut them at the dining location...

Looks great Jim. I hadn't seen that technique before re: salting potatoes. I'm assuming they were russets? have you cooked other whole potatoes that way - such as new potatoes, etc. I noticed you had the spuds about 3 inches above the main grate - did they cook there the entire time? Did...

That's what fun about this forum and bbq'ing at home. Try different methods and see which fits you best. Some recommend letting the wood burn out completely so it is just a gray coal smoldering along. Long smokes I bury chunks to burn along the way. Ribs I generally have all my coals and...

A Minnesota concept no less! I like the self-deprecating "phlegmburger". Great execution. Have you tried other cheese? I've only done the standard kraft american. This inspires me to branch out. Pepper Jack? Smoked Gouda (does it melt well?)?

I live two blocks from the corner of N Lights and Boniface. My neighbor told me that back in the late 60's when our neighbor was built, you only had to drive another mile or so down toward Muldoon street to go moose hunting. Still lots of moose - pesky tree eaters. No - you need to have the...

I was thinking the same as Bob. That pungent smoke flavor might make a great addition to other foods. I was thinking mac n cheese, chili, finely chopped/ground into deviled eggs, sprinkles on baked potatoes, etc. I'm getting hungry thinking of it.

I got my cook in yesterday before the 10"+ inches of snow we are getting right now. Didn't get the grill covered so I need to dig it out anyway to cover it up. Great looking chicken. I'm adding that to list of how-to's for chx breasts. Thx for the pics. You might need a TVWBB apron to go...

Wolstad, what is the grill grate that you are cooking on? Is that an add-on to a Weber? I've seem them before and would really like to outfit my kettle with the same. The ribs look great, sorry they were not up to par for you.

Ron, a couple different thoughts: First, sorry your first smoke didn't go according to specs. It is so exciting to get the smoker going the first time, but then the worry when the temps aren't producing as expected. Great recovery on your part! On another thread about brisket, I was talking...

Welcome Daniel. I think you will find a lot of great ideas and advice on this site. If time gets short this weekend, try some baby back ribs. 3 - 5 hours and you are done.

Looks like a great meal. Love the silverware caddy. Will be looking that up on Amazon.

Holding right now at 190 - 192 with my Maverick probe. Double-checked with the thermapen and got temps at 188 -190. Technically it is done, but with my mid-cook break, I'm going to hold it longer to ensure its completely broken down. Will be pulling once I see the temps on the Maverick start...

Steve - like Gary S said - cook to the jiggly. Temp and time won't help with deciding if its done. Its when the collagens, etc have melted. I think somewhere around the post you will see a lot of references to the ease of inserting a fork and pulling it out. There is lots of help and ideas...

Yes - Norwegian to the core. On my father's side, I believe the village my grandfather came from was pronounced Orsett. The original spelling might have been a capital O with a slash through it. My grandfather came over when he was 19. My mother's side of the family came over a generation...

Love the cubes. 1 is enough, but 2 if I'm in a hurry. And then my wife bought me a really cool gadget which is even faster: [/url] Looftlighter by alaskahacker, on Flickr[/IMG] This baby will have your coals (briqs or lump) lit in under 2 minutes. [/url] Business End - Red Hot by...

Cool deal. For the amount of briquettes shown, how long would that last with your damper only partially open? For extended cooks 12- 14 hours, do you add more briqs up front or add later?

For the folks who commented on their kids being picky eaters, if you haven't tried it yet, try to include them in making the food. It worked for me to get my boys to eat eggs. They cracked the egg, whisked, dumped in the buttered pan, help me stir the eggs..by the time the eggs were done, they...