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Great combination Chris. I never tried the hassleback's, but now you have inspired me.

Picked up a few pounds of hot and mild sausage at Sams. Did light rub with Mrs Dash regular, and added some hickory. After smoking, I set the top grill on the coals and grilled them for a few minutes. Some went for supper and rest is in freezer bags. Good to keep them on hand and add to...

Hi Shane, If they don't sell your size just email or call them and they will tell you how they can be cut or perhaps they will cut them. They give great customer service. I'm sure you could use a power saw and a carbide tipped blade, but please check with Brad. Good Luck

I thank you for your help. In the meantime I wrote to the BBQ Guru and asked about the unit and the fan. The reply below from Lisa seems to sum it up. "Brian—With most of our controls, the most important thing to do is have it upright in its stand (which is included). From there, you can...

I'm considering the purchase of a DigiQ DX2 and read that you should not let it get wet. Do you folks have any suggestions on how you handle this if your all night cook gets a surprise rain storm? Thanks for the help

Hi Frank, Not sure of the Brian you asked, but perhaps this will help. Replace with grillgrate Also, on the price I didn't see a set of two for my size. Good luck

Dante, you did well at 5 bucks. Used now is $212.00, but Ron Lutz is selling new for $14.75 Whatcha Need to Know

Hi Paul, Guess I was over thinking and was worried about it breaking. Your suggestion worked perfect and I thank you. Never knew what the WD was for, but I did remember the the "40" was the 40th try to perfect the formula. I'm not sure if that is true or not. Thanks again Brian

Thanks Rich, you really put the whole thing in perspective for me and now I can't wait to try it again. Some sound advice to move me forward and you are right on the free food. That made me laugh. )

Launched my new WSM 18 yesterday with some ribs and I'm looking for some help. Menu was St. Louis Ribs, Keri's apple beans and Yankee cornbread. I did a 3-2-1 method on the ribs and I never hit the target number on any of those numbers based on eye. The ribs were too black for me and I...

Hi Mike, I'm new to this rig like yourself and last night I tested mine with the boiling water and it was 11 degrees cold. My maverick 732 was dead on at 212. While using both on some test runs they had the same separation. I could now use just the Weber knowing it was 11 degrees off. Good...

Got my new WSM 18 last Wednesday and have been doing some test runs and am really impressed with how this unit holds temp. Sunday I will do first cook of ribs. I found some information here on how to tighten a loose vent, but my problem is a super tight vent that I wish to make easier to move...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Kevin G (Ragnar): They arrived this past week a couple of days apart! </div></BLOCKQUOTE> Congratulations on the twins. Remember it's never...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Len Dennis: Are you cooking the "raw" beans in the sauce in the recipe OR are you cooking them separately till tender, draining them and then add them...

Grillgrates are worth the $$$. I purchased 3 of them two weeks ago and am now ordering the 4th one to cover my Weber Summit. They just about eliminate flare up and a good example is when you do Roadside Chicken cooking and basting over direct heat the whole time. They are also perfect for...

Back in 1996 when I was new to BBQ I had some BBQ beans in a restaurant and requested information on a forum on how anyone thought they were done. I got a response from C. Clark "Smoky" Hale. We used to do the old New England Boston Baked Beans recipe, but since 1996 this has been our go to...

Jim... This is really outstanding and while browsing around I found this sauce for it. Not sure where I found it so sorry for not giving the credit it deserves. The Sauce 1/4 cup plain yogurt 3 tablespoons sour cream 1 pinch table salt 1 pinch ground black pepper 1/4 teaspoon dill, dried or...