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I use an LED head lamp, works fine for bbqing plus I use it for other things.

I tried this on some 3/4" 1 lb rib-eyes this weekend. Salted with Kosher, wrapped in plastic and sat on the counter for one hour. Rinsed, added fresh ground pepper and a little gran. garlic and onion powder. Due to taking with the neighbor they were cooked to medium instead of medium rare...

Just my experience. When I buy lump I buy several bags at once. I will actually go through and sort into three different "sizes" and have tubs for each size. The largest size I use for the base of my WSM and work my way up, filling in the gaps with the "smallest" sizes. The "medium" sizes I...

While I've done a couple of changes in the recipe, I make these about every three weeks and no one complains, they just keep eating them. Use them as a side dish, for chili dogs and frito pie and even entered them as a second chili (with plenty of extra pulled pork and bacon) in a local contest...

Funny, I've not had an issue with sticking vents until the 22.5 WSM. Vinegar worked for me also.

Done much of the above but also have used leftovers with eggs and such for breakfast casseroles and breakfast burritos.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rob_Fox: This is my third post on here tonight, kind of bored. Anyways I was wondering where you bought a fireproof mat from John. I've been using my...

Noise and light will keep bears at bay. It also depends on other food sources, if rain was plentiful and natural food sources are plentiful, they will not bother "man" food. Used to work at a boy scout camp in Colorado that would have issues with bears during dry years, so have a little...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Petrone: Correct me if I am wrong...but this technique is not likely to render as much fat as a traditional cook? I can see it working for a chili...

Also saw it last night but really don't get it. Why not just cut it half or smaller pieces instead of butterflying. You get the faster cooking, more bark but also even cooking. I would think that with butterflying the "flaps" would cook faster than "base" where the flaps connect, hence uneven...

I agree with Bryan. Grilling is high temp and quick, bbq is low and slow and smoking is using wood to use smoke as a flavoring/preservative regardless of the temperature. At least in my book.

I always serve a vinegar slaw on my PP at events (and use Texas toast for bread). If they don't want the slaw, they can take take it off if they like and rarely do. As far as catering, I do some low number catering (50 bodies or less) and it's just friends and referrals. I do get excellent...

Sorry, this cracked me up, one of the best first thread post I've read!

I don't agree with the ".. after one hour ... no wood ..." remark. On the other hand I've read in several places that meat won't "take in" smoke flavoring after the meat has reached 160F. I tend to throw enough wood (I think) for a full smoke and probably won't change my ways but was just...

I do know that on campouts in Boy Scouts you can find hot coals 24+ hours buried in fires, enough heat to start a new fire, so I'm pretty sure it could in a WSM since they are not airtight.

I use PBW (Professional Brewers Wash) for all my brewing and grill cleaning. Cleans the organics off and doesn't affect the metals. You can find it at local brew shops or online store such as More Beer or Northern Brewer.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jefferey: Anybody hear of Premium charcoal made by Frontier? It's on sale at Ace for 6.49 / 18# bag. </div></BLOCKQUOTE> I work at ACE but havn't tried...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Whiting: It may not be a law but unfortunantly it may be a rule of the apartment complex. You may need to check with the management. Bummer if...

Just right now (while reading this thread) on Guys Big Bite chili episode Guy basically gives the same cooking advice. So Kevin just gave Guy some cred.

I did a 5lb one Saturday using a coffee/chocolate rub (I think I found the recipe here) but w/o using the salt in the recipe. It turned out great.