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Take a look at what Thermoworks has to offer.

If you got the bucks, there is always the BBQ Guru Rib Ring /w pan. Chris reviewed it in this thread about a year ago. Rib Ring Review

We moved 37 years ago from Indiana to Alaska. I ain't moved a foot since then.

Not a fan of the arena type cooking contests. Even BBQ Pitmasters was more appealing to me when they were just another contestant at the big events. But I guess the stars weren't winning enough. Pass

A total electric Genesis with side burner. Plug it in and watch your electric meter spin like a top. ;-)

Take a look over at the Thermoworks products. 15% off site wide. I use a "Smoke" unit myself and the new :Signals" with "Billows" looks interesting. https://tvwbb.com/showthread.php?78427-ThermoWorks-Sitewide-15-off-including-Billows

I brine pork and poultry anywhere from 2 to 24 hours. My opinion is that a short brine is kind of a waste. There may be other data that may support or refute that theory. Duration is a function of guesswork, intuition, size and amount of meat, and strength of the brine. (Don't want it too...

i cover mine here in the "banana belt" of Alaska. Moisture build up from either rain or snow is a pain when you're on ground level like me. I prefer the short covers as well for air circulation but you got to watch the wind don't snatch it away. I've had the long cover on the gasser freeze to...

I currently foil the top only, subject to revision.

I picked up some Royal Oak and Embers when they were on sale earlier this year. Both are Royal Oak Enterprises products. The shape is virtually identical. I found both products perform the same. Easy light and quick to burn with a bit more ash than KBB or Weber. i have used them in the kettle...

You might try corralling them with an aluminum foil snake for a test. If you like the results make one out of sheetmetal.

Call it what you want, just don't call me late for dinner. ;)

I've been known to grab green red alder twigs and throw them on the coals for salmon and poultry. But they have to be green, the dry ones burst into flame.

An accurate probe thermometer, a good supply of charcoal, some smoke wood, and patience. Patience is the hardest one for me. There is a wealth of info here and at a couple of other sites that shall remain nameless.

I guess you could say it all started long, long ago when I was a little non-shaver in the Boy Scouts.

Pick up a new bag from a different lot and do a spot comparison (visual and cook) and go from there.

After two sets of original lightweight porcelain grates in my Genesis Silver B, I went stainless and never looked back.

I'm partial to Alaska Sausage Reindeer Dogs myself.

i use it with lump charcoal to keep the fines from falling thru. I did use baling wire to secure the charcoal ring to the grate to keep it from moving.

My tastes lean toward brown sugar. In fact, dark brown sugar. Use what you like.