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Jamie, Just want to say that my wife and I really enjoy your books. I've got the Weber Big Book, Real Grilling, and Charcoal Grilling. I'm not kidding when I say that at least 3 dinners a week come from your books (even in Ohio winter). As others have mentioned, the photography is...

I made a pizza on my WSM using the setup described HERE. WSM easily got to around 500 degrees. The charcoal flavor was good and I can't wait to try again. My wife insisted on baking the crust solo for 10 minutes first, then adding toppings. That seemed to work fine. My only suggestion is...

If I was in your shoes, I'd get the $75 18" in a heartbeat. As others mentioned it won't hold as much as the 22", but you can still fit a lot on the 18". Cooking capacity Increasing cooking capacity

I just installed a new set of PCI (porcelain cast iron) grates for my Genesis Silver B. For those who have these: which side is up? On side "A" the food will sit on the thin peaks of the bars, and on side "B" the food will sit on much wider flats of the bars. Which side do you recommend and why?

TonyZ, The McCabe's you mentioned is the only place I've seen the apple/cherry chunks around here. You've probably seen the chips at Kroger, Meijer, Bass Pro, etc. You could ask the folks at Rousters Apple Orchard for some trimmings. My best luck has come from asking folks at work. That...

A funny thing happened over the weekend. Friday night I grilled some salmon fillets on the WSM. After the cook there was a single layer of Kingsford comp, some pieces of lump and spent wood chunks. I shut down the WSM as normal. (My WSM is usually cold within 1.5 hours). After about 2 hours...

You can try GFS (Gordon Food Service). Their GFS lump is supposedly made by Royal Oak. I use it all the time and it works well for me. Don't know if there is a GFS near you but there are several in ILL and IN. http://gfs.know-where.com/gfs/ Another possibility is Wal-Mart.

My WSM took a tumble in a recent windstorm. Luckily, the only damage is that the upper lip on the middle section is bent inwards a little. As a result, I have a hard time getting the lid on. How can I bend the lip back without cracking the black finish? I thought about warming it up with a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat Barnes: I am surprised at how easy it is on batteries. I was worried that it takes 6 and would be an eater. </div></BLOCKQUOTE> Keep some extra...

Here is one of my favorites from another good BBQ forum... Roxy's S.C. Mustard Sauce

I recommend the Reynolds Handi-Vac. It an inexpensive way to get started. It seals pretty well (not as well as a foodsaver style). After several weeks in the freezer the seal can leak. Therefore, if I'm freezing something valuable for more than a week or so, I seal the meat in a bag, then...

For future reference... If you have the Weber chimney, put it on the ground right next to the WSM access door. This gives you a perfect place to lean the door, giving you as much or as little of a gap as you need. I needed to sear a steak after a cook, and my 250 degree fire jumped to 400 in...

James, I'm anxious to try these myself. HERE are instructions for posting photos

I made up my first batch on Memorial day. -Legs and thighs -Brined for 2 hours, ice bath for 30 min, marinade for 2 hours -Cooked on WSM top rack with no pan -One heaping chimney of Royal Oak lump and 2 small cherry wood chunks -Flipped and basted every 5-10 minutes -Cooked on charcoal ring for...

Here is a tip to help control rib portions, from "Real Grilling" I believe. Cut the finished ribs into individual bone sections. Put the sections in a large bowl at the end of your buffet line. By the time everyone in line gets to the ribs, their plates will be already full. They should be...

Matt, Thanks for your reply. I created my sketches with Autodesk Inventor (same maker as AutoCad). Actually, your cart is what inspired me to make one. The cedar + black hardware look is really sharp. All it needs it a few bottle openers. I'd love to see more pictures. How high is the...

Thanks for your response Joel. I've seen the pictures that you linked to, as well as dozens of pictures at The Naked Whiz. These are very helpful. However,as far as I can see these table designs do not address the issue of quick and easy access to the WSM sections. For example, I like to...

I'm thinking of building a custom cart for the WSM. My goals are: 1. Wind and rain protection for long cooks 2. Easy access to vents 3. Easy access to entire WSM for assembly/disassembly I made a few sketches that show what I'm thinking of: Shown with cabinet door closed...

I've done the little uncooked links in my Genesis with a smoker box and apple wood chips. 350 deg, indirect, about 30 minutes. Plenty of smoke flavor for me. The taste of the wood smoke with maple syrup was fantastic

John, Smoke is a rather potent "spice". Like salt or chili powder or curry, there is a fine line between just right and too much. How much you like it depends on several factors: 1. Type of wood (example: fruit vs. hickory) 2. Amount of smoke 3. Quality of smoke 4. Flow of smoke (top vent...