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OK, here are versions 0.1 and 0.2 of the two stone approach. Version 0.1 ======= I was thinking "where can I get a cheap pizza stone" at the same time as I was thinking "I really need to pick up a clay saucer for the WSM" and the two thoughts just kind of stuck together. All the local Home...

Yep, that's the problem. Top vent always needs to be open -- AFAIK most people leave top vent wide open and control draft with the bottom vents, although I know a few people who partially close the top vent to "keep the smoke in". If you have some vents closed, I also find that it helps if you...

You might be surprised (or might have to be surprised, I guess). My sister-in-law always served a great side dish at family gatherings which was one of my favorites... it was years before I figured out that the green things were brussel sprouts (which I also detest). And yes, there was bacon.

Cook a big 'ol greasy pork butt ;)

I have the BGE stone (14", I think). I went with a smaller stone in the hope of getting more airflow and so higher temperatures on the top of the pizza. In the end I see myself ending up with the BGE stone on the main grill and a Red Sky stone supported above it on a couple of firebricks (or...

I've been using the BBQ Pit Boys Jalapeno Beer sauce recipe (with habaneros instead of jalapenos) for a couple of months and been pretty happy with it : http://bbqpitboys.com/recipes/55 No luck so far finding a single "go to" rub yet though. It's possible you need at least two -- one "sweet"...

There have been some awesome posts here in the last few days but this one does it for me. I'm thinking about setting the "plated" pic as the new wallpaper on my computer...

Wow, that sucks. At least it's the kind of thing that doesn't happen very often and will make a great story tomorrow... If you have a stiff bristle brush (I have one I use for cleaning cast iron cookware) maybe give the ash-y end a good scrub ?

I don't know how I managed to miss this until today, but thanks for posting it. Might be the final push I need to pick up a cast iron grate for the Performer, since this gives me an excuse for needing two grates ;) Also plan to see if I can notch out one side of the Kettle Pizza ring (and...

That looks great. You make it look easy. Remember, vodka is a vegetable.

I sometimes toss an old cardboard box over it if I don't feel like risking the cover but still worry about rain. Usually I just wuss out and cook under the carport overhang though, so I don't have to worry about rain unless it's angling in like crazy.

I don't have much usage experience but started looking a bit earlier than you... so here's the "obvious in hindsight" stuff I figured out so far : 1. First impression is that the camp fire version is the only option for cooking on coals and the regular version is the only version for cooking...

Grab a bulk pack of fresh sausages (hot italian etc...) and smoke them for 60-90 minutes. I know people who have bought WSMs and BGEs solely on the basis of trying some smoked sausage... Or try your favorite meatloaf and enter it in the "ground meat throwdown" thread... smoked meatloaf is...

OK, just steaming and slicing the second batch now. Had a moment of panic when I cut off a few slices after smoking but before steaming -- very red colour and funny taste/texture. Realized later that I had never tasted at that point before, so hoped that steaming would help... ... and it did...

Perfect. Now all you need is a big dog ;)

Good riddle. I missed the clue about people who use charcoal...

You put strips of tape on the steak, with a narrow gap between the strips. Then you tossed it in a hot pan, seared for a bit, took the tape strips off before they melted into the meat, and continued cooking before flipping and photographing.

That pastrami sure does look good. My current theory is that nothing tastes authentic unless you add a whole lot of fresh garlic ;) I'm having the opposite problem with the latest batch... think I cured too long (ended up as 8 days) so the meat is really red and feels/tastes almost raw despite...

I was sorta hoping you would confiscate the steaks and send them up to a deserving Canadian...

I had never heard of chuck eye steaks before... where have you been all my life ? Those look delicious.