Search results

What Hank said. The burner lights the chimney a LOT faster than newspaper and there's no paper flecks left over. You don't have to use the chimney, but if you have one, a good chimney + the gas assist = hot coals in record time. You can also buy a connector to hook up an LP tank instead of...

Nice job man. Don't worry about the no-cheese eater. There's lots of no cheese options. Some of my favorites (if I may...): -Pizza marinara (sauce, slices garlic, oregano) -rosemary and bacon -olive oil, sea salt, black pepper -transparent slices of potato, rosemary, and salt -prosciutto and...

I love KB. When I came back to charcoal grilling from gas (and electric smoking...bluck!), I bought into charcoal snobbery and only used lump in my grill. This accomplished two things: I grilled more often and I BURNED through bags of fuel. I did everything with lump, and don't have anything...

Disregard my original post! Today I found a nice fillet of salmon. I wanted it for lunch. 30 briqs and 20 minutes later, and I'm eating grilled salmon and panzanella made with grilled bread. Lunch for one, 2 handfuls of charcoal, no waiting. Love the SJS! Stan

Dom, I used MAYBE a half bag of Stubbs last week on beef ribs, corn on the cob, and some baked apples. I had unburnt coal left in the ring after about 6 hours, and that was on a 22.5 WSM with a clay saucer and no water. I've done a 16ish hour cook with a whole bag of Stubbs, and still had...

So I bought a Smokey Joe Silver on CL. Brand new, good price. I picked up some bungee cords to tie it off and have cooked in it twice. I don't need it. I have enough outdoor cooking equipment. But I can't turn down a good deal! Anyway, apart from taking it on the road, what does one do...

I like it, and it's usually my go-to lump since it's readily available. IMHO, it doesn't spark as much as Cowboy. I've still found pieces of rock and kiln in it though :/

Kevin, I'm going to have to disagree about tradizionale. If it's labeled aceto balsamico tradizionale, it's the real deal that takes 10-25 years to make. That's a protected name under EU and Italian law. It's like you can buy prosciutto from Costco, but you can't buy Prosciutto di Parma...

Robert, You're totally right. It's the size, the amount of air holes, and the steel cone inside that make the difference. It's so fast it surprises me.

It IS fun. I'd say it's actually better than a Weber grill, but you've got to have some serious dedication (and a very patient wife!) to go WFO.

I would second that! I've been using a cheap generic chimney for years. Last week I saw a Weber chimney on sale, so I picked it up. I liked that it was so large and that it had an insulated handle. HOLY. CRAP. This thing lights charcoal and partially burned charcoal at least twice as...

I really dig unfiltered apple cider. It's usually cloudy, slightly thick, and delicious.

Yes. DON'T COOK WITH IT! Really nice, aged Balsamic (especially vinegars labeled aceto balsamico tradizionale) are too complex to cook with. Think of it as a fine sauce to add to, literally, anything. Here's some ideas: -a drizzle over a perfectly grilled steak or chop adds acidity that...

The 22.5 inch kettle is going to be your most versatile charcoal Weber. The 26.75 is, supposedly, fantastic, but there are less accessories and less toys (if you're in to that kind of thing). Ditto the Ranch. On a 22.5 kettle you can grill, roast, smoke, bake, just about anything. It's not...

I don't have a tool hanger on my Performer, but after grilling or smoking in it, I close the vents and ALWAYS have coals to reuse. You're leaking air somewhere. It'll get better the more you cook, but I'd take the tool holder off once and see what happens. Stan

I got rid of a cheap gasser for my Performer. I have never considered getting another gas grill after the switch. It's a Performer or a WSM for me (or a crazy hot wood fired oven, but that's a different beast). It takes me less than 20 minutes to go from a covered grill to a 550 degree...

Glenny, Around here the lump folks are almost dogmatic...not that there's anything wrong with lump. But, you can totally get to 550 with Kinsford, and I do it all the time with less than a full chimney. Here's what you do: 1. Half to full chimney (I usually go 3/4) over your burner for...

Now I don't know that I'd call them "sub-par." It's the most popular charcoal in the world, and too much OUTSTANDING barbecue has been created with KBB for it to be completely sub-par. As to "natural," I'm simply saying that briquettes are entirely unnatural. They're made of wood char, but...

Josh, I'm not knocking it, per se. I'm just saying that in my cooker (on my patio in a warm Florida night) there's not as much of a difference in performance as there is a difference in cost. I will say that the 20 lbs of KBB I used were just dumped in and not meticulously packed. I'm...

Hey everybody, I got a couple of bags of Stubbs at the Lowes sale and tried one out last night. I did an 11 lb packer brisket with a coffee rub, a cured oak split, and clay saucer in my 22.5 WSM. This was my second overnight in the 22.5; I did my first one with around 20 lbs of KBB. To give...