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There is great debate about best placement for probes so I'll ignore that for now. I've found that if you have both grates in use you need some method or gizmo where you can clip or locate the probe and remove it quickly and replace it quickly when changing meat, mopping, etc. You can...

KCBS judging rules explicitly direct judges to ignore the smoke ring when judging since it can be artificially produced. I agree with Lew--all my best bbq has had some smoke ring on the exposed sides. I think unless your doing most of the cooking in the oven or foil or using no rub at...

I'm going to have to try this. how long did this take, roughly? I might have to do a bowl of Lucky Charms while I'm waiting for the BBQ breakfast. :)

Brats on a stick and a big can of baked beans. remove top of beans, punch hole in each side with swiss army can punch and make a handle with coat hanger and put the can in the fire. Not gourmet but 12 yr old boys get a big kick out of it. and we substitute trout on a stick if they catch any...

Here are a couple pics Before (Red) and After (Blue) Refinishing Refinished Handle Weathered Handle I do some wood working but I also like the idea of renewing something old and giving it another life. The blue OTG I picked up free and pounded out a few dents. I used urethane finish...

I thought the book was a good read and the pictures were good. There are some inspiring ideas to get you out of a rut. I'll probably "re-gift" it to someone for Christmas but it is a good beginner book. You'd be surprised how many self proclaimed "grill masters" don't know what a 2-zone...

The original wood handles I have on my go-anywhere and EE redhead have more of an opaque stain on them. Not completely opaque but hides a lot of the wood grain. It is more of a red-brown than a real wood color. Its a flat finish and not smooth. I like wood stains that show more of the wood...

Depends if you're smoking or grilling eh? multi zone fires for direct or indirect grilling are dependent on coal placement and amount of coals and layers of coals. Create 2 zone fires etc. If you are smoking I concur on the kettles being easy to get hot. Low and slow at 225 on a kettle...

That's what it's all about! I hope you enjoyed it on your patio with a cool drink and the smell of freshly cut grass.

I've done the burnt ends cooking the point as a whole, chopping it into 3 or 4 big pieces or chopping in chunks and saucing. Gary those look fantastic. I like to get a little more smoke on the burnt ends so I like the 2" cube or fist size chunks for the extra cooking of the point with no foil...

If your party was last weekend you know this--No you can't fit 6 racks on the top of a WSM in a rack. Four--maybe, but I'd go 3 top and 3 bottom. put some foil under the edges on the bottom racks so they don't get scorched by heat coming around the water pan.

I got my 732 from Amazon. I have 2 in fact. Used the first one all last summer, this winter and seems fine. Don't immerse probes. I don't rotate my HH brisket. I do it fat down on grill and fat down in foil. I use a big turkey roaster foil pan and bend it some to fit in my 18 WSM and seal...

I personally wouldn't rub the ribs until an hour or two before smoking. I think overnight in the rub makes the ribs "hammy." Searchy for hammy ribs and you'll see the debate. If you're pressed for time then trim and pull the membrane off the ribs night before and put them back in the...

#1 yes the flat will hold until burnt ends. You don't need to serve brisket piping hot. Make sure it isn't cold and it will hold fine in various methods as you can search on here. if you foil and wrap in a towel it will continue to cook. but if you tent or wrap in saran and put in a cooler...

Maybe try a brisket flat instead of full packer to cut down on cooking time. do it a few times yourself before inviting guests to get a handle on your technique and timing. do it a day or two early, wrap it tightly and reheat flat in the oven and throw point chopped up on kettle for a couple...

As far as the modified Mixon method, I'd just throw foil over the pan and do it in the WSM or kettle at 325. No sense in heating up the house baking it half way and then stoking up the smoker for an hour. Besides you can knock down some cold beverage whilst "monitoring" the pit for the...

I just run the probe wires under the lid no problem. I was clipping the pit probe under the top grate but far away from the cold meat as possible but not too close to the edge so I don't get a false reading from the heat coming up.... Just put it in the same place all the time and go for the...

Geez I thought I was bad buying 8 bags this summer. Home Depot had a better deal going in late april with a twin pack of 20lb bags. Memorial day they had twin packs of smaller bags. Good deal but not the usual .35/lb like they have at labor day. I'm already thinking of where to put my labor...

I've done this--sort of. Where I end up is that about 1/3 can of beer works best because it will get to boiling at some point during the cook and the inside of the chicken won't be raw. And it gives me a reason to pound a few partial cans of beer up front. I also just stand the chickens up...

I would love to have a pit like that for steaks, santa maria tri tip and chicken done 18" above a wood fire. Nice find and good call having them put a cart on it. did you repaint it too?