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I see so many posts here about cleaning the cooking grates. I don't know what the big deal is. I never do anything to them, and they remain perfectly clean.

I did a similar thing to improvise a smoker from my 22" one touch grill. I was inspired by the idea with the electrical conduit, also from the page that Mr. Lampe suggested. The grate is a Weber 18" grate. After I played with heights and did more research on spacings in a Weber Smokey...

What's not a mortal sin? Using the 3-2-1 method or cooking until falling off the bone?

If that's a new 22", where the heat shield. I think it would be interesting to see pics with and without the heat shield. As for the unevenness of the heat around the cooker, it might have more to do with the wind than anything else. At first, I thought you were questioning the temp of the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">About PP, I think Beef Brisket is better in my case since my president and many of the guests are Jewish so it is a religious issue to have porc on the menu...

If you check the Maverick probe in boiling water, make sure that you don't immerse the probe/cable interface. If you do, dry it out in a 250F oven. If you get water in it, it will read high. Are you using a water pan full of water, or one of the mods without water. Generally, a probe just...

I put the Best Ribs in the Universe rub on a spare rack and put them in the fridge for a couple of hours while we went to meet some friends from out of town for lunch, and the fridge smelled like the rub for next couple of weeks!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I would rather watch Police Women of Memphis than this reality garbage they are passing off as a true Pitmaster's Show. </div></BLOCKQUOTE> Unlike the first season pf BBQ...

I knew there were BBQ competitions, but until the first season of BBQ Pitmasters, I didn't realize how organized they were. I didn't know there were national sanctioning bodies and certified BBQ judges. Even though I've been reading this forum for years, I never ventured into the Competition...

Hmmmm....do you hold to my theory that pepper goes on everything?

What's the lowest temperature anyone has reliably maintained in a Smokey Mountain (WSM) using a automatic temperature controller?

I think the charcoal holder helps control the burn rate by keeping the charcoal stacked several layers deep to reduce airflow, and to ensure that unburned charcoal has enough exposure to the burning so it catches fire. Of course, if you have it piled several layers deep all up the sides of the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Off topic: John H., I posted the links to the picture according to the "Posting Photos" recommendation rather than the actual pictures. Should I post the pictures instead...

Just came from Sam's Club. Brisket packers were $1.83/lb, IIRC. I didn't note what grade they were.

Did you any anytime in the past immerse the cable/probe interface of the ET-73 probes in water or otherwise get them wet, such as when cleaning them? Check out this thread.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I would recommend you visit an ACE Hardware or BBQ store and view the 18.5" and 22.5" side-by-side. The 22.5" is huge ... and equally impressive. </div></BLOCKQUOTE> You've...

And in my wife's defense, when she went to Wal-Mart in the past and bought something marked "spare ribs," she got spare ribs. The whole thing.

They were packaged meat-side-out and it was difficult to tell the bone structure. I would have probed them for the bones, but my wife didn't know any better. She does now. I expected, though, when I bought "spare ribs," that it meant a certain cut, and this wasn't what I expected.

My wife brought home "spare ribs" for me to BBQ last week from Albertson's. Or so the package said. My first reaction was, "Hmmm...that's a pretty narrow package for spares. Perhaps they are St. Louis cut," although there was no mention on the package of them being St. Louis cut. The night...

The couple of times I've grilled on my 22" Weber, I've needed to make half direct heat, another half indirect, and juggle four whole corn on the cob and a couple pieces of meat. When I got it, I wondered if the 22" was too much for just me and my wife (and now my son.) But lately, I've been...