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I got this console grill several years ago so I could have some more cooking space. So I used to start with lighter fluid, but have finally seen the error of my ways. I've been using a chimney starter for a while, but I got to thinking, "Self," I says, "you know that adjustable charcoal...

I've been winging it on finishing sauces lately, but this is basically what I've done the past couple of times: 1/4 - 1/2 cup drippings from your PP 1/2 TBL brown sugar 1 TBL Worcestershire 1 TBL Soy Sauce 1-2 tsp rub You can use chicken stock on top of the drippings to increase the recipe...

Thanks everyone. They were good

WonderWife was nice enough to pull out some chops for dinner tonight. I didn't have a lot of time to think it through. By the time I got home I just threw a little lime juice and some Weber Kickin' Chicken spice mix on 'em. I lit some coals on my grill and seared them on high heat. Then I...

Yeah, I caught it the other night. I kept meaning to post it here, but I forgot. I LOVED that beautiful mahogany color he got on that steak.

Is that box or bottle, Sean?

The sainted spouse agreed that we needed to replenish some supplies so I picked up four bags. Would have got some more but that's all the budget allows for right now.

Yeah, I always rub. Like Bruce, I think it complements the meat and I also think it helps build a better bark. I will sometimes sauce, depends on my mood. If I do, I'll only add a light coat during the last half hour or so of cooking. That's ribs. For PP, I'll add a light finishing sauce after...

I've held both butts and brisket up to five hours and they were still too hot to touch. I would say it depends on the quality of your cooler (I have two Igloos) and how well you insulate with towels. I doubt I'd go beyond five hours though.

This is hard. I'm assuming that you're talking about accessories, 'cause the WSM would be my #1 otherwise. I think if I had to start over from nothing the one thing I'd buy besides another WSM and some more Kingsford would be the Weber chimney. My #2 must have would be this website.

I've got beef backs on the menu for Saturday. On Monday, I'll probably throw down some steaks.

Aren't they the best? A fellow TVWB-er (Sean S.) suggested I try them with Anaheims and I think that's become my favorite pepper to use, but I like the traditional jalapenos as well as pablanos and those little sweet peppers too.

Oh yeah. Good stuff. It's got a sweet smoke that really compliments pork and chicken. I like to use it with pork chops and steaks.

This looks fantastic, Brian. I agree, a 7-bone is great when done right.

Those are some good looking butts.

Great looking brisket, Pat! I got my WSM in January. My first smoke was a brisket and it's still my favorite thing to cook.

Morrey, if you use the search, I think you'll find tons of information on the board, but basically: 1 - Here you'll find folks who like low-n-slow and high heat for briskets. I'm strictly l-n-s and I try to keep my temps between 225-250, preferably closer to 225. 2 - I do. I smoke for about...

In the past, I just pull it and it's served from the conatiner it was put in. Usually just have folks line up and use some tongs to put the pork on their buns. I usually have two or three sauces on the side for folks to choose from. However, I smoked a couple of bone-in butts a couple of weeks...

We got a Waring (not sure of the model, but it looks similar to what Jim linked above). We got it at Kohls of all places and it was discounted down to like $35 - $40.

Yeah, the damper on my lid was really loose. Like Gary, I called CS and they sent me a new damper and hardware. No muss, no fuss.