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Thanks Everyone - that Q looks sweet, Michael. I think with me having the cast iron grates for the charcoal GA, and also really not planning on using it very much, I'm going to get the Gas GA. If I find I love that, and I want to upgrade, I'll look at the Q's down the line and start sharking...

Hello Everyone - it's me, Laura. I am thinking lately about buying myself a gas WGA. I already have a Smokey Joe, 22.5 OTG and a charcoal WGA. I am mainly a hardwood/lump girl but want to experiment with gas for those nights when I need to work and want to have a quick dinner grilled...

Finally got around to it today - it was amazing! Thanks again, all. Laura

Thanks Everyone. Too much going on so I didn't get to make it today like I planned but will soon. Only planning on one chicken, so I am guessing it will be a shorter cook. Thanks for the tips, enjoy your weekend - Laura

Hey Everyone - Laura here. I want to try Chris Lilly's BBQ chicken w/white sauce recipe tomorrow. It's a 3 hour indirect cook for the chicken. I was wondering if I should try his encirclement method but not sure if it'll get up to 325. Otherwise I'll indirect 2 zone it (briquettes one side...

I love my Stubb's briquettes, but will often add hardwood lump at the end to bump up the temperature to sear my steaks/other meat or to help my briquettes finish my other food on a longer grilling cook. The hardwood lump I was using (Cowboy's) did not add that yucky taste you can get when...

Sounds great! How was it? Laura

Thanks, you guys. I called some Wal Marts and the closest one to me to carry Royal Oak Lump is 50 minutes away. I'm not going to be able to get over there across the Bay Bridge anytime soon. I found this - http://www.doitbest.com/main.aspx?pageid=64&sku=809233 You can buy Royal Oak and...

Hello Everyone - I love my Stubbs briquettes and buy it at Lowe's, but I like to use hardwood lump to pump up the heat at the end of a grilling session to sear my steaks. I'd also love to just use the hardwood lump and have fun with that. My first bag was Cowboy's, which I heard wasn't so...

I am heavily thinking about buying them for my 22.5 (already have them for my SJ & my GA). If I put away a dollar for every time I stopped and seriously thought about buying the 22.5 Craycort I'd have enough money for it already. If I do buy them I will definitely click on the link so TVWBB...

Thanks all! I will check these out! Laura

Hello - I've loved my grill gripper for my grates - something along the style of this - http://www.amazon.com/Grill-Gr...ywords=grill+gripper However the top pin keeps coming loose which means it doesn't grip well anymore. I keep "fixing" it but it keeps coming out again. Being able to move...

Here are the recipes. I own about 60 grilling/BBQ cookbooks and for fun I like to try new recipes all the time from them. These two are from Stephen Raichlen's Barbecue! Bible Brazilian Garlic Marinade for Fish Steaks 4 swordfish, tuna or salmon steaks (I did tuna) 6 cloves garlic 1/2 medium...

Yes thank you, nice article. Laura

It was delicious! Although in my passion for grilling a grillapalooza I overcooked the tuna a little, I like it super rare inside. I will come back and post the recipes for the marinade and the red peppers, they were definitely worth a try. I took pics, but I have an iPhone so nothing looks...

Dale - that sounds great. I will have to try that. Thanks again for all your help. Laura

I did my first BBQ yesterday, pulled pork and it was GREAT (thank you everybody for all your help!). Tomorrow I'm going to go grilling crazy, fast hot dirty grilling, here's my menu - Grilled tuna steaks with Brazilian garlic marinade Mushroom caps with arugula butter Marinated grilled red...

I'm in San Francisco. I'm a hardcore griller who is happily learning about BBQ, but I can tell I'm more of a griller so no competing for me, ha. I would be happy to be a part of an event, sounds fun. Laura

I finished it in the oven well wrapped in foil in a disposable pan. Waited until it hit 198 degrees. Let it rest, pulled it, mixed it with my vinegar sauce and put it back in the oven for a few at 170. Served that with homemade coleslaw and it was amazing delicious. It was so good. That was...

Well I have kind of hit a wall. My Maverick temperature has stopped around 170 (it went up to 178 and now has dropped to 176). I got my Thermapen and other parts of shoulder are in the 180's. I foiled my pork butt and put it in a foil pan in the oven at 325 degrees with a tablespoon of apple...