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I've never owned a gas grill, but I'm seriously considering buying one of the new Weber Genesis grills. I'd love to have some feedback on few of the features before I buy. I think that I would prefer stainless steel grates and flavorizer bars, so it looks like I would need to look at the...

I used to put the chicken on soon after adding the coals. This always worked just fine for me. Lately I have preferred chicken with less smokey taste so I will either 1)let the smoke wood catch for a little while before adding the poultry, or 2) adding the smokewood to the top of the chimney...

You will do great - especially if you follow the instructions found here. Adjust your bottom vents - keep your top vent 100% open. Water pan with no water and aluminum foil sounds good. I like to keep an air gap between the aluminum foil and the bottom of the pan so that drippings are less...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell: Those must've been some THICK spares to need over six hours at 280! </div></BLOCKQUOTE> I thought about that as I wrote - I need to check...

I think that Noe is right about being careful of the vents. I just spray out the bowl with a hose when it gets nasty. The only time that I even do that is when I forget to cover the WSM up before a rainstrom and the bottom fills with water. Same with the middle section - whatever doesn't...

That is phenomenal if you still had that much charcoal left. Kingsford?

I'm also a fan of the Sam Adams Oktoberfest. Are the Hormel ribs natural or enhanced? I haven't ever bought them.

On Halloween weekend I cooked spares (trimmed to St. Louis style)at around an average of 280 degrees for around 6.5 hours. They were perfect - tender and juicy. I didn't foil. I'd guess that you might get awat with such a short cook time for babybacks, but not spares.

Just a note: I believe that the Lodge enameled cast iron pieces are made in China. They have two lines of enameled pots - the most affordable line is definitely made in China. That said, I have a red enameled Lodge Dutch Oven that we really like and we use all the time. I bought at the Lodge...

For pulled beef, what are people doing? Temperature, approx. time for cook, foil at some point in the cook, etc.? I have a chuck in the freezer, but I haven't done pulled beef in years. Seems like I cooked it like a low-heat brisket last time and foiled it at some point, but I just don't...

My experience with the Brinkman cam in the late 90's, but I still have nightmares. When used in the out-of-the-box configuration, temperature is very low due to lack of air flow through the coals. There are some modifications that can be done to make these things function - do a search and...

I once got a styrofoam container of to-go pulled pork that had a short curly hair stuck to the side. I didn't go back there for years. An armpit hair would look similar and be equally unapetizing. Insist that he wear a t-shirt under the tanktop.

Dave - my last overnight was on over memorial Day weekend and I remember it being plenty muggy here in the Chattanooga area. I used the newest Kingsford "Starts even faster" charcoal (regular blue and white bag). Seems like I put the butts on around 10:30 PM. I checked the temp at midnight...

Please tell us that there was more than just two people to eat all of that?!? I know that the world complains about America's portion size - apparently Canada puts us to shame. Nice.

Just went to Home Depot and I'm getting close to determining how many bags you can easily put in a Prius. So far I have 10 bags and there is still room...

Hickory is fine and it is what I grew up associating with smoked meats. I just over-hickoried at some point. My go-to wood is apple, but I cut a BUNCH of it a couple of years ago from an orchard (yes, I had permission). If I didn't have so much apple then I would use a lot more oak and pecan...

That sounds good. Do they have the Chuck Rolls in the case or do you have to ask for them special? I haven't seen them at our Sams's Club. I strayed away from hickory for the last couple of years, but it sounds good to me for this application.

I've had the chicken with white sauce at Bib Bob Gibson's in Decatur, AL and I thought that it was an interesting alternative. I wouldn't say that it was my favorite, though. Did you use a home-made sauce or a commercial sauce?

I've been brining all of my pork chops in a salt/brown sugar (and other ingredients that I don't remember right off hand) brine. The recipe that I use is from Cook's Illustrated Grilling cookbook - very juicy and good. You could brine the chops in a simple brine, rinse, and then apply the...

The concept is well documented here for brisket. Makes sense to me.