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Thanks for providing these files Mark. A brief look tells me that this definitely has promise for my project. Thanks again.

SCORE! I have a redhead with all of the exact same hardware.........wheels, ash catcher, handle, and the "Patent Pending" top damper. Definitely a keeper there.

Josh, get you a short piece (6 to 8 inches) of solid 14 gauge copper wire, and wrap it tightly around the brass fitting where the groove that the clip used to fit, leaving 2 long tag ends. Just use you hand, and twist the tag ends together a twist or two, and that wire will hold your burner...

It looks like "Lid On" is the winner by a huge margin. What made me ask is the fact that some of the best steaks and burgers that I have ever eaten, were cooked over an open pit. The biggest difference that I have noticed, is that a burger or steak cooked with the lid on always seems to have...

Worked just fine for me. Have 6 waiting to be picked up.........total cost, $0.38 per pound.

Hey Mildo, after looking at the pictures of your grill, I would like to know if you could come over and clean my grill grate up to look that good? And those burgers and taters really have me Jonesin'.............Great cook.

That's some mighty good lookin' sticks on that chickie..........:cool:

Which way do you prefer, and why? I always have done mine with the lid on to prevent flare-ups, but I use GrillGrates, so that really wouldn't be a problem.

Will run this up the flagpole and see who salutes. Thanks for sharing.

I'm definitely going to give this one a try. Thanks for posting it.

Unless you get an unusually large hunk that has extra thick bark, it makes little to no difference. Same holds true for most all smoking wood. The bark is where the "bitter" comes from. Most packaged and sold brands are suitable as purchased. Where you have to be careful, is when collecting...

With everything considered, it is really hard to justify the extra expense for the moderate gains of not using Kingsford Blue. JMO.

Could be a myriad of things.......moist environment, injection, basting........and yes, the fat content of the meat as well. I have had the best results with turkey breasts by wrapping them up in cheese cloth for the first 2 hours and basting them regularly. I also brine them. Basting does...

One thing is for sure, you cannot go wrong with any of them. KB seems to be the most prevalent, and is easy to use for most any style cook. When you use it frequently you get a feel for how much to use, and how much ash to expect. I always mix new KB with leftovers from the WSM or after a...

Peter, the cooler will continue to work just fine as long as you keep the meat wrapped tight, and the temps up. You can always add some heat to the cooler as time passes. If your oven is free, just transfer the wrapped brisket to the oven and set the temp at the lowest possible (175 or less)...

I use no sauce when cooking, and I have used the Texas Mop Sauce, Sweet Baby Ray's Brown Sugar, and several home brewed concoctions for a dipping sauce. Like many others have indicated, any sauce will tend to attract smoke particles and can easily lead to a bitter taste. I try to smoke for...

I am a "trim" guy. Don't leave much of a fat cap, the butt has plenty of fat on the inside. I do inject, so keeping it moist is NEVER a problem.

If you can manage, try adding some cool water to the water pan. I have ran into that very same problem several times. I was using just a foiled water pan with a clay saucer inside. What I have done to solve the problem is to set a 3 inch deep cake pan on the lower grate above the foiled water...

This is our version of the famous Carolina Gold BBQ sauce used by Maurice Bessinger in his restaurants. I cannot promise you that this is his exact recipe, but it tastes like it to most who have tried it. It is a family recipe handed down from a member who was born and raised in Columbia, and...

I am sharing what I call my secret weapon for making the best BBQ pork that I have ever tasted. Be it ribs, butts, or even just a loin, this stuff works like magic. After many, many, years of smoking and experimentation, my wife and I have decided that this rub is by far our favorite for Butts...