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At the beginning of the thread, there is a discussion about using Sweet Baby Ray's BBQ sauce.

I've grilled on a deck for years without a problem. It goes without saying that the most important step is watching the grill and the fire and having a operational fire extinguisher nearby just in case. The grill pad works great, but then again, I've never found a live coal fallen from the...

Oh man am I envious. Ravenswood is one of my favorite vinters. Post a photo if you can please.

Bryan and Brian - thank you for you responses. Bryan - the wood handles are as you described, but I didn't see a place for a thermometer in the handle. There is a thermometer in the lid but I think that was a user mod. I'll have to look more closely, but its probably not a Mastertouch...

Just picked up a Red 22 1/2" kettle (E.O. = 1995) and a black Mastertouch (?) (P = 1993; two wood handles on the base plus four-hole air vents). $35 for both, which for Alaska is a pretty good deal. Just not the population as in the lower 48. The Red kettle base has a couple dings that I need...

Brian - couple questions; I just bought a red 1995 Weber kettle and the bottom has a few dings that need to get repainted, and possibly pounded out. Also bought a black 1993 model - same deal - $35, and I'm thinking of converting it to a mega WSM. 1. Has the Dupli-Color Engine Enamel held up...

Bottom is cooler, plus you have less access. You factor this in, in a variety of ways. For example, if you smoke pork butts and brisket. Most place the butts over the brisket. One, the fat drip onto the brisket can't hurt. Two, the brisket will likely take longer to cook. If you haven't...

giants win....but better yet, PACKERS LOSE !!!! Never worried about increasing the temp at the end. Depending on the cook, sometimes they are close to done. Mkae the call at the turn whether you think the ribs need more heat. Sometimes I've just needed to get open the vents because my...

My cooking skill level and knowledge is pretty basic. I find a lot of the Cooks Illustrated materials very informative and helpful to understand what happens when cooking and why. Very similar to what you may or may not learn from watching Good Eats. My sense of a reference book is much more...

Eric A, Glad I didn't steer you wrong. Was worried a little when I first started reading. There's pros and cons of both, but with a good quality lump like RO you know what your cooking over, wood, just plain old wood, nothing else in the mix. Plus the flavor from lump is second to none, IMO Try...

Vikes game wasn't on TV here, not that it mattered anyway, although I would have liked to see if T-Jack was going to wet himself again like in the 'skins game. Read about the 4th qtr comeback and fumble. T-Jack is sort of like the Vikings - they sometimes play so well it really gives you...

"Listening" to Bryan S. and his ardent preference for lump, I bought some RO lump and was pleased with its performance. I had tried Cowboy, didn't like it. Considering how lump is made, can't imagine what would make the difference but the Cowboy stuff took longer reach cooking coals and sent...

I did four butts over a full brisket without a problem. Butts all placed on edge, leaning into each other and tied to ensure they didn't fall over. I did put a small foil pan in the inside gap between the four butts (you see it in the pics). That was a mistake I corrected during the smoke...

Looks great. But here's hoping Dallas doesn't fold and gives your team a game today - since my team couldn't take care of business.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I cannot locate the 14" clay saucer. </div></BLOCKQUOTE> I couldn't either but did find, buy and use a 12" clay pot saucher. Works great. Don't imagine there is much...

I've tried the 12" clay pot base. Works like a charm. With double-wrapped foil, very easy clean up. Once piece and smooth, easy to handle and no sharp edges to poke holes in foil. Cheap and reusable. I would recommend this method. No water or sand to spill.

Motivated by Rich Langer and his success at this conversion as well as the parts list that he posted [<span class="ev_code_BLUE">I've searched and searched and can't find those posts</span>], I took advantage of the Weber free shipping, ordered the parts and converted by OTS to a one-touch...

I need to check with Weber on returning the SS rod grates. I had been thinking, however, I could also use them until my Genesis 1 goes kaput and then keep for my next new and improved Weber gasser (likely a Summit). But then I may want the PCI grates - what dilemnas in life. I'm not so sure...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: I too use the Weber cubes. I only use one cube per chimney (unless I'm really in a hurry) and it works like a charm. I picked-up several boxes...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by James Stewart: I've been using these lately: http://www.diamondbrands.com/pages/fire_starters/9.php Just one lasts a long time, more economical than the...