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Don't listen to those folks, I've been injecting my ribs for years and they do come out better when I do. It of course depends on what you inject them with. You do have to be careful you don't inject yourself but you also have to be careful not to cut your fingers off too so figure that one...

You know there are ways to smoke for a small amount of time and then grill so you have the best of both worlds. Adrian

they are available now folks

you say high temp, how high of a temp did you get? I see you foiled the pan, I'm sure you didn't put water in it, just sand or foil balls maybe? Let me know, still waiting on my 22 wsm and can't wait to break er in. Adrian

I have one question, is the OUL a flicker flame like the rest of zippo's line or is it a jet like flame? I like how it looks. Adrian

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash: Same here Ben. BTW I started using a grill extender from a Primo Junior this past weekend with a tri tip. I highly recommend it. Larger area...

mmmmm, made some "discada" this weekend. Small enought for a few pounds of meat, etc. Came out excellent. Adrian

thanks for the tips.........I actually have a red lid that the handle came right off just like you said. Do most of the colors work or just the duplicolor red? Adrian

Doh!! guess you didn't read my first post. I know there is an 18 1/2 incher cuz I have one!! BUT when you search for woks now the 18 1/2 incher is no where to be found. Adrian

Sorry, reason I'm asking is I just won a wok for an 18 1/2 inch kettle. Adrian

anyone ever heard of a 18 1/2 inch weber wok?? Adrian

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Luke and Bethany: Here's something that may amuse you. When we do butts, we usually just salt and pepper them, but we don't want to use regular...

To date I have had no troubles with the cleanup. After I take the food off I keep the ez que in the Weber close the lid and let it cook at high temps for another 30 minutes or so then let it cool down. After it's cool I just scrape with my grill scraper and everything comes right off. Then I...

OMG!!! Anyone like me that has been on the fence about getting a La Caja China due to not being able to smoke ........... well, here's something new. A smoker attachment and then you can put a grill on top while you're smoking you can grill some brats, etc. Talk about best of both worlds...

Where'd you get that drum? I need that so I can roast some chilies in my EZ que Adrian

I can't help but hear the home improvement guy grunting while I read your post!!! Adrian

I'm with Bob. Last year I even Q'd for a group of folks in (with wind chill) negative degree weather and made what I thought some of the best Q I've ever produced. Although I did end up with a very nice case of frostbite on my hands. But that was my fault, I shoulda used gloves while I was...

Get BOTH. Hehe, now I wish I did. There's times when I am entertaining and take off the rotiss spit off and man those things get HOT and then would want to put more stuff on but need to take whatever I have off first, clean, then put other food on all with a very hot spit. If I had an extra 6...

only the tenderloins seemed a bit loose at the smallest ends but otherwise everything else was nice and stable. Adrian

I have the 8" and cook ribs, smaller chickens, etc on it even smaller tenderloins (2 lbs), the only thing I haven't done is chicken pieces but I'm sure that can be done as well.