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Something else to try is using PBW-professional brewers wash. Pretty much cleans anything by soaking. You can find it at many homebrew stores or online homebrew sites like Northern Brewer or More Beer. I use it in my brewing but also cleaning grates and stainless cookware.

Steve P said it well. Number of people plays a big part. We had 3 people in the home, the 22.5 OTG worked most of the time, have a 18.5 Silver for the overflow at times. Now with 4 in the home, I'm using both most of the time. I do tend to cook whole meals though, not just meat, so how and...

I've been using this recipe with chicken and turkey and everyone raves about it. A while back I started to do less marinade time (2-3 hours), the basting on the grill but then dipped it in a white sauce (think Big Bob Gibson's) and had even more raves. The last two large cooks (80-100 people...

I'm with ChrisPM, what ever homebrew I have on tap is what I'm drinking. Just tapped out a belgian saison/farmhouse ale, which was my last keg. Will be brewing next weekend though, doing a pale ale, another saison and some type of weisse (not sure what I'm going for yet on that one).

My 17y/o son has been making sodas at home for a few years now. We use my kegging system, he does have his own lines and tap head and uses several different lines for different sodas as some soda flavors will taint the lines. It's very easy to do with a kegging system and no alcohol.

Just another perspective. I just did 50 lbs (post-smoke) of pulled pork this week for a fundraiser, done this before. Cooked in two batched over 1.5 days. Pulled each batch and placed in freezer ziplocs (not regular ziplocks) at 3lbs per bag. Flattened as much as possible then sent to my...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lonnie Mac: I froze a LOT of great beer... </div></BLOCKQUOTE> Ice beer?

Great info Kevin. I'll have to give this a try very soon, both whole packer and point only. I've thought about cutting the point off and grinding it in the past, though burnt ends have always won out.

I do similar but use aluminum foil on a table outside instead. May have to find some old towels instead. Good idea. I use most of what already has been mention but one thing I use every time and all the time are disposable non-powder gloves. Great for handling uncooked meat and packing fuel...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: For me, brisket. I like that fat-to-lean ratio and the flavor. </div></BLOCKQUOTE> Kevin, do you trim the fat and if so, about how much?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by ron "Rondo" hanson: Lotza good tips already Here's a RETRO-THOUGHT... try using water in the pan especially for overnite cooks. This little WSM...

We've done the same thing for years in Boy Scouts with cast iron dutch ovens. Tortillas are a campers best friend. Love the looks of those Larry. Trying the eggplant stuff next weekend.

Like with any system, bbq or brewing or whatever, you have to learn your equipment. In my 22 I use about 1/2" sand in the bottom and foil the top. Never had had problems holding any temps 220-350. I think what your fuel is and how you start it has the most influence on your temps, plus...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Timothy Hoffman: Good job, and thanks for reminding me. The wife has been asking for my asian grilled meatloaf. (If anyone wants that recipe I will...

Love doing meatloaf on WSM or OTG, will make severl mini-loafs for leftovers to take to work. I use pecan and apple myself.

Food looks great! Love the little R2D2/chimney holder hidden behind the WSM, moved up from the same myself.

I have those and I think they are, at least similar, to what in the pic. Picked up a similar looking one on clearance at a kitchen store a while back. Like them, plenty wide w/o being to wide and will also stack chicken 1/4's on them.

A couple of thoughts: 1) Yes, when you have the bottom vents all closed and the temp is still high, closing the top is about the only way to bring the temps down. That being said ... 2) Use less hot briqs to begin with, 12-15. It will help with the temp spike. That being said ... 3) Actually...

I'm so trying this, though will go total veggie. I have a sauce I think will go with this well

Food: Spares, chicken, shrimp, and whatever beef item is on sale next week. Music: Pandora radio, so what ever comes up. Booze: Homemade red wine, homemade hard cider (hopefully) and Evan Williams. Beer: Homebrewed Belgium Farmhouse ale (6.9% ABV), should be finished carbing in the fermenter...