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I season all my cast iron on the grill. It doesn't smoke up the kitchen and I have the unfounded, superstitious belief that the wood smoke from the grill helps the seasoning process. After all, the original users of cast iron seasoned over a wood fire, so why shouldn't I? Bill

Jon, I've been dying to try them, but I live too far away. Let me know how you like them. Bill

How about a link? Bill

When that happens I boil water in the pan. It has the same effect as deglazing a pan to make gravy. Usually, the stuck-on bits release right away. Then I dump the water, dry the pan, and add a thin coat of oil. Bill

I'm in the group that just wipes it down with a paper towel after I've cooked in it. Seems to work pretty well for me. Bill

Theoretically, pavers could explode. Best to find fire bricks. Bill

Almost all the cooking I do on my Weber kettles is indirect. So when you figure that I'm only using two-thirds of the cooking area, it's tough to cook for more than four people on the 22" grill. But that's what a second Weber kettle is for... and a third... and a fourth... But I like my 26"...

I saw this recipe here years ago and have made it many times. It's really good. But more important, it's a great combination of simple and impressive. Bill

They would probably cover it if it cracked from the heat, but not if it was dropped. However, it's worth a try, I guess. Bill

If you have room in your garage, take the Egg, store it, and wait for fortune to put a lid in your path. Bill

You're such a cynic. Bill

I can't believe how clean it all looks. Here in the San Fernando Valley, everything winds up covered with dirt in very short order. Bill

Is the distance from coal grate to cooking grate two inches more, or is the bowl simply two inches deeper? Bill

I found this video on Youtube showing this product in use.

I cook these all the time at 325 and I pull the roast to rest when it hits between 115 and 120. I've been very happy doing it that way and I think it turns out well. Bill

I usually do my rib roasts on a Weber Kettle with Kingsford and a couple of wood chunks. I think the key to doing it on the WSM would be cooking at roasting temps, not barbecuing temps. Cook it at 325* for 12 minutes per pound and it won't get too smokey. And you'll get a nice crust to boot...

If you're cooking it right before work, you can wrap it in foil and then put it in a cooler that is filled with towels and then pull it right before you serve it. It should last four or five hours that way. Bill

Well, to be fair, Clint, my wife does have a box for some stuff on the bottom shelf. Bill

Here's my Cook Book shelf. Bill

You can't brine the frozen ones because they have stuffing between the layers of meat. If you're making a fresh one, you can brine the individual birds before you combine them. Bill