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The igniter on my Weber E-330 NG just quit after 4 years. It worked fine before our recent super-freeze, but after a few days in single digits, no fuego. Replacing the battery did not produce even a click, and the contacts look clean. I guess the cold killed it. Looks like it's time to order...

Challenge accepted. Salt and pepper only ribs will be my next cook. It‘s often touted for brisket, and I’ve done that often, but we tend to go nuts with multi-ingredient rubs for pork ribs. Will be interesting to taste the results.

A restaurant served me a grilled pork chop. One of their sides was fancy cheese grits, maybe with Gouda. A match made in heaven. I told the waitress that she must insist that anyone who ordered the pork chop also get the cheese grits.

I was looking for info on the Masterbuilt gravity models and came across this very informative thread. I can add a couple of bits of updated info on two issues noted. Dave said the fire box door switch gave him issues. Amazing Ribs did a long-term review and had safety switch failures. They...

Very interesting. It's always fun to learn about other parts of the world. Sometimes the folks there aren't as different as we might imagine. I sure did not guess there would be that many Weber dealers in the Moscow area.

Good chimichurri makes everything better.

As Borat says, "Very Nice!" The slicing made me chuckle. We've all been there.

Pretty good loking meal for a $2 chicken.

What is the barbecue culture like in your area these days? I visited Yorkshire in '99, and when they said they were going to barbecue they really meant grill, which some northerners in the US also do. We were in Borough Market in London a few years ago, and they had a shop called "Louisiana...

From an old stash, or did you find them recently in a store?

I like how they say "not gonna tell you" then close with "We are always here to assist you." Are you really? :)

I'm in! All the thermometers we have feature microscopic numbers. I can actually read these.

Hey neighbor.

So what brought you to Russia? What is the barbecue culture like there? Do they like the same meats and cuts as Americans, or do they have some other favorites?

Probably forgot to take it after a few bottles of that cider. Been there.

Go look at them in the store. The 22 is WAY bigger than an 18. If you have to move it (e.g., from shed to patio), that matters. And it sounds like an 18 can easily handle your planned cooks. I have smoked many 15+ lb. briskets on the 18 with no issue. Two pork butts fit easily on each rack, and...

That looks good and simple. There are biscuit-style dumplings like in that recipe, and thin/flat noodle-style dumplings. We grew up on the noodle-style. My wife did a Paula Dean recipe of them recently, and it was quite good. With this cold weather hitting the country this week, it's a good...

The Le Creuset outlet stores (at least the one we visit in Foley AL) carry full-price models as well as marked down seconds. The blemishes on the seconds are barely noticeable, if at all, and the savings are significant. We have purchased several pieces of seconds, and we use them all the time...

Update: I have tried a few chimichurri recipes and never been totally satisfied. But I made the linked recipe, and boy was it great on a ribeye. The ingredients in most recipes are similar, but this one hit it just right for my taste buds. I don't usually care for sauces and such on a steak...

I have smoked plenty of whole packer briskets on the WSM 18 that are 15+ pounds. My best ever results came from a 16.22 lb. prime brisket, and I smoked a 17+ pounder this summer. You may have to tuck the tail-end of the flat in a bit at the beginning (or trim it off as some do), but the brisket...