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I agree with what Tony said. You don't necessarily have to light additional coals for compensate for the wind. All you really need to do is shield the WSM from the wind. I also have a garage and if I believe wind is gonna be a problem, I'll just put it in there... just enough inside the door to...

Shawn, Here are my "rules of thumb" and maybe they'll help. UNLIT CHARCOAL For ribs, I fill the charcoal ring to at least half full. For butts and briskies, fill the ring up with as much as you can put in there. LIT CHARCOAL If it is mild, warm, or hot day I'll light 20-25 briqs. If it is...

I'm like Paul...I use my leftovers strictly for grilling. My Kettle sits outside where it gets rained on all the time and the humidity here in Huntsville is (I'm sure) just as bad in Atlanta and the coals work just fine. I, personally, do not believe I would use any leftover Kingsford when 'Qing.

I have both the "Smoke & Spice" and Paul Kirk's BBQ Sauces. Two others that I would recommend are Weber's Big Book of Grilling and Steve Raichlin's How to Grill. Admittedly, these are grilling books but there is also some BBQ recipes in there as well.

Well, it's finally here. The first big grilling/Q'ing weekend of the year. The weekend that officially starts the 'grilling season' (although all of us here know better). Soooo, what's cooking for this weekend? For me it starts with about 8lbs of large to jumbo shrimp...boiled, grilled, &...

I have read on this site of people injecting butts with Italian Dressing. You inject until the butt just can't hold anymore. From what I remember, it makes for a very juicy butt but I can't remember what it does to the flavor. A friend also gave me a fried turkey marinade that he injects...

Larry, I did 4 8-lb butts once and had a heck of a time with temperature control. They all came out great but it was a battle. Check this out: Minion Method Question But, I've learned a whole bunch since then and here's my what I recommend: Six picnics at 8lbs apiece all at once is...

Hi Willie and welcome to the forum!! To answer your questions based on my experience, 1) I don't believe there is any noticeable difference in the two methods you describe. I've done BRITU alot and I've never followed the recipe in terms of temperature and have been very pleased with the...

I place my grates and water pan in my wheel barrow and fill it with water until every thing is covered and let it soak until I get around to cleaning them off with a brush. The next time I cook, I wash them with soap & water before putting the meat on. --------------------------- Mark WAR EAGLE!!

The last few overnighters (including one this past weekend) I've done have been in the garage with the door closed. I open a window to let some fresh air in. I do this because of the cold or threat of rain (which was the case last Sat. night). My garage is actually a two-car garage with...

For something different than all the red sauces in the world, I love Big Bob Gibson's Backyard Mustard Sauce. I cook with it and use it on my sammiches. It is excellent on pulled pork. ----------------------- Mark WAR EAGLE!!

My #1 method is the side burner on the gasser. 5 minutes and the coals are well lit. #2 is newspaper and I done it in every variation mentioned except this one...add a tablespoon or two of cooking oil to each sheet of newspaper. It will make the fire last a little longer. --------------------...

I've read all the stuff on the Naked Whiz. I can get "Chef Wagon" brand lump at Wal-Mart (not Cowboy's like I orginally thought) and it gets a pretty good review from "The Whiz" but I'd like some more opinions. Anyone ever use "Chef Wagon" lump before? What others do you recommend...

Has anyone ever done Beer-Can Chicken at high temperature (325)? What were the results (Taste, Skin, Tenderness, ect) ----------------------- Mark WAR EAGLE!!

Wade, I have not been but here is what I know: 1) Cost is probably around $300 2) From what I've read, it's worth it. Paul Kirk has a great reputation. ----------------------- Mark WAR EAGLE!!

Well, I have to be honest...I did find some lump(I think it was Cowboy) at Wal-Mart a while back but I been leary in trying it. If memory serves, a couple of folks on here gave it mixed reviews. I have considered putting the WSM charcoal ring in the bottom of the kettle and then the kettle's...

I have a 22" kettle and have had pretty good success in searing ribeyes but I believe I can do better. I use Kingsford (no one sells good lump (or any lump for that matter ) stacked on one side. My method is as follow: cook for 1 minute, turn 90 degrees, cook for another minute, flip to...

Put me down for some baby backs this weekend. I think some BRITU, Corky's Dry, and Big Bob Gibsons. -------------------------- Mark WAR EAGLE!!

Mine are Smoke & Spice, Paul Kirk's Championship Sauces, and the Weber Big Book of Grilling (which I really like). Bob...If memory serves the temp & time in Smoke & Spice is too low and too short. Still a good book though. -------------------- Mark WAR EAGLE!!

Spyro, That thought never occurred to me. I don't remember reading anywhere that the 3-2-1 was for spares and if I did, it went over my head (and I'm 6'3" )but, now that I think about it, I believe that Stogie does his ribs 3-2-1 and he cooks B-backs exclusively. Hey Stogie...chime in...