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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by ron "Rondo" hanson: Jerry, how much did you eat while pulling ...sounds like something I've done </div></BLOCKQUOTE> I hear that.

That is what I do.

Dolphin is my favorite fish. I would hate to waste it making dip though.

Beef Ribs are my favorite thing to fix. I make back ribs in 4 bone mini slabs. I coat them with rub, use hickory and let them ride at 225-250. They usually take 4-5 hours. I use a very simple rub made of a base of garlic salt, I then add paprika. I guess it is a ratio of 4 parts garlic salt to...

I also have a Rapala. It is really a fillet knife, the blades have the profile of a boning knife. I have filleted many a crappie with that thing......... I used to use it for cutting all kinds of meat(roast, turkey, etc....) but after I bought a nice carving knife I just use it for filleting fish.

That looks like a fine meal.

Them composite bottles are kinda expensive on this side of the pond. I have been itching for one though.

Has anyone every had either ignition system fail?

I cook back ribs more often when I have company and I am in a rush as they tend to be more consistent in the amount of time that they take to render and are therefor easier to cook. But, when I have the time I prefer spareribs. IMO they taste better and are cheaper to boot. I think the...

Why are the Q grills more susceptible to this problem than other grills? I never hear of people having this problem with other grills.

I keep the foil for when the meat is resting in a cooler. I like the crunchy bark too much to use foil during the cook.

I do not notice any difference in SC and K other than an increase in ash after the cook.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by DAVIDMICHAEL: i sometimes use a layer of briquets on the bottom then layer some lump on top of that...basically to keep the lump from falling through...

It depends on the size of the spares. Probably not. The ribs nearest the center might fit but I doubt if the ones in the slots on the outside edge of the rack will fit. But it will depend on your ribs. You could cut the ones that don't fit in two but then you may lose capacity.

I have done it before. I do not think there is really any advantage or disadvantage to doing it though.

I bought a 300 recently. I was looking for a grill that I could use regularly for 1 or 2 people with the occasional 8-10 person gathering. The Q is still somewhat effecient for 1 or 2 people and has the capacity for more. I have been happy so far.

I gave the grate a good coat of crisco and everything comes off the grate better now. What type of brush is best to use? I read somewhere that steel brushes are best for CI grates but I have been using a brass/copper brush because I did not want to risk damaging the coating.

I seen another thread where it was suggested to season the porcelein coated grate. Is this true? After my first cook I had a hard time cleaning the burnt grilling sauce off of the grates when compared to my old grill with el cheapo stainless grates.

Also, Is it possible to indirectly cook chicken parts on this small grill? It is too small to cook a whole chicken correct?

What is the difference in a smokey joe gold and a smokey joe silver?