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I'm a NB at this, but I'll still throw in my 1 cent... I've only done the minion method twice, both of my last two cooks actually, so again, I have limited experience, but, here's what I found... I used about 2/3 full ring both times with 25-30 lit briquettes on top (K Blue, like you said)...

These are absolutely beautiful. I'm yet to really get into rib cooks, but I'm thinking I'll have to try soon. Thanks!

I'd much rather get USA made. Sometimes I feel like that doesn't exist anymore, and that's depressing. Anyhow, I think I'll go Lodge. Any recommendations on a good entry piece? 12" seems to be pretty standard. But I've seen a recipe call out for 15", so maybe that's more standard? Thanks

To John's point, BBQ Galore in 4S ranch has seemingly increased their variety over time. They finally got oak, and have always had apple, pecan, hickory, and I believe mesquite and cherry. For me, it was the WSM of course, then the chimney starter, then the Maverich ET-73. Some cheap tongs...

I'm thinking of entering the world of cast iron cooking and could use some advice/guidance. -What's the best size skillet as an entry point? I was thinking 10, 12, or 15. I'm sure it depends on what I'll be cooking, but at this point, I have no clue what I'll be cooking, so just looking for...

I agree with Rich. There's a reason why things at Walmart are cheaper. The price is great, but it's just like buying a Dodge Caliber instead of a Infiniti. (sorry, just had to use the Caliber example b/c i had one as a rental car and it was horrid). I've never cooked brisket, but... 1- I've...

Oh, and if you do go this route, don't even bother with the add-on wood box you can buy. I bought one and it had parts missing, I replaced it only to find out that it's nowhere near an easy assemble. Which really p'd me off. They sell it as an add-on, but you need to bust out the drill and...

I own one myself. Personal recommendation: good for Joe Average. Meaning, for the guy who isn't super into bbq, but is into convenience. Because convenience wise, it's quite nice. The wife gets the gas side for when she wants to bbq or when you're in a rush to get food on the table, and you...

That's a beast! Is that Wild Willy's rub modified? Too much paprika for me. Sure looks good. Let us know the result (with pics please). Thanks!

Wow Jim, that looks fantastic. Just curious, what's your timeline for doing these on a weeknight (you mentioned you did them yesterday, Monday). I'd love bbq every night but it's 6pm by the time we all get home (pick up kids, etc). How do you squeeze it in? Is 1hr a good time to shoot for...

Mine was also about 30 degrees higher than the lid. I assumed the best approach was to go with the thermometer b/c it's at the meat so that seems more important than the temp at the lid. right?

Just got the et-73 and have only used once. On/Off behind battery door makes no sense, nor does the fact that you can't go town on the temp. Just up, and up, and up, and up, then reset to the low, then up, then up... Man that's annoying.

thanks for that excellent contribution Vince. Pictures really go a long way. I will have to try the pepper stout beef soon b/c it just looks fabulous in all the pics people have posted. I absolutely hate green bell peppers, so I'm not sure what I'll do about that, but, we'll see! thanks

That's awesome Don, your 18" has it's own little home! Mine is under the overhang outside the kitchen. It's about 6 X 4 of overhead cover. I keep it tucked back towards the house so it's completely protected on 2 sides and basically protected by the house on the others unless wind comes from...

As Clark said, you'd need to burn the wood down to coals first. When I lived in South Africa for a while we'd use this method exclusively for Braiis.

Chuck roast is definitely the way to go. Not round tip. Or you could go chuck roll like they have in the Cooking Topics section, but only if you want to feed your whole neighborhood. My costco currently has the two packs. What throws me off about chuck roast is that everyone I see at...

Thanks for the great suggetions guys. Keri's is the one recipe on the site (of the "main ones") that I haven't tried. -what's the reason for preheating the skillet? I've seen that in several recipes now. -Does the Le Creuset skillet with the white enamel on it count, or does it need to be...

I have always been a huge fan of cornbread and am desperately searching for a recipe I can make that I enjoy, and that my family enjoys; so far I've had no luck*. Recipes I've tried, and the results: 1) Sour Cream Cornbread from the Cooking Topics section of this board. This recipe requires...

Looks superb Larry. Definitely one I will try...soon! Quick question..ok, make that two, another one popped in my head... 1- I've noticed in your pics that you have all the fuel over in one corner of your grill, but it doesn't appear to be burned down when you start your cook. You may have...

Good god man! That's some good eats!