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There's a difference between polishing, and smoothing, The old CI pans were ground smooth, just another part of the manufacturing process, they obviously felt it was important, and manpower was cheap. So Lodge is a little disingenuous, plus if they can save a step, they're production costs are...

I guess in the long run.....it depends...LOL Thanks for the discussion, Was just curious what you all thought, me, frankly, you can keep your briskets, I'll take the ribs .:D

On the brisket tips thread, Shawn W made a argument for real slow for beef, and it reminded me of a feeling I've had about brisket. Way, way back when brisket was first being barbecued, Brisket was a tough practically worthless cut, that the German butchers in Texas figured out that long ,slow...

I've been using Meatheads recipe lately and I don't find it sweet at all, yes it has both brown and white sugar in it, but at the amounts he suggests to put on, I don't notice it. Perhaps just cut the sugars in half, or just go with salt, pepper, and garlic powder.

Glad it's working for you, once upon a time.... the county would come around and spray neiborhoods with truck mounted foggers ,withat that time I assume, DDT. Us kids used to drive our bikes in and out of the fog, which might explain some things, lol. Anyway...the results never lasted, except to...

Could be some muricans too, been trying to hold my tongue, lol

From what I understand, the book is pretty much the website, in printed form.

upon further reflection... I do remember a pan I once had that had a heavy build up like you describe, not tar exactly, but a heavy burnt buildup. It was the result of too much oil when I seasoned it, I made the mistake of leaving the pan upright, and the oil pooled and became sorta like you...

People always asking about different woods to use, or question about, but I've never seen mention of grape vine trimmings. I know it works, but it's been so long since I used it (once) I can't remember anything about it. Anyone use it? I assume a relatively mild smoke? Lots of vineyards here...

You are using oil or grease when your cooking? Have several CI pans here, mostly no stick, but nothing is perfect. Don't recall a tarry surface though. Easiest cleaning method I've found, is to immediatly add some hot water to the hot pan after cooking. Anything that sticked steams right off. A...

I use it when I get some, works good, not heavy.

Do you have a side burner (hot plate) on your grill? I used to use paper with some non stick spray under the coal in a charcoal starter, sometimes I had to do it twice to take hold. Now, I put however many briquettes in the starter and place it over the propane side burner of the grill. Light...

I've cooked exactly 2, briskets on my WSM, ..and I discovered, I really don't care that much for brisket, Heresy! I know. But they came out about as good as the Average Texas Briskets I've had. My daughter is in Fort Worth. That said, I do love ribs, pork and beef and they come out very nice...

Long time ago, I had a offset barrel stick burner, it was like baby sitting feral cats. Switched to a propane cabinet, easier but tight to get stuff in and out of and the burner and valve needed constant maintenance (cheap Master built or forge) Kids found a 22 WSM cheap, Pretty easy to set up...

I bought them for my gas grill, sposed to be hotter, faster, better, and I suppose they are, but it's not as big of a difference as they claim, but... I think upside down is the way forward. plus they wont slide around as much if you can get the ribs to go between your existing rack bars.

My last rib cook was 3 racks on a 22 WSM, no they all didn't fit on the top rack, but did with a little pruning fit in a rib rack. They came out as good in the rack as laying flat on the grill... in case you were wondering about the rack.

Used my 22 yesterday and had occasion to really look at the damper wheel thingees, on mine, the part where the tab is, there IS a tiny gap at that one hole, never noticed it before. However, when I shut everything down the coals go out fast. So I don't think those pinholes are causing your...

is/was the charcoal old or damp?

Anyone have any experience with this? Used for cured hams, bacon, etc, wood used is conifers, (spruce, firs, pine, cedar). I have the spice rub recipe, was wondering WHICH wood to use as instructions are rather vague and not specific. OR, are the conifers an ad on to the hardwoods they usually...

I never tried it, and just use as much charcoal in the 22 as I think it needs, I always have leftover coals when I shut it down. Was just curious because some folks claim the smaller ring makes a difference, I just couldn't see how it would be possible. So thanks for the confirmation.