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I haven't run into any problems getting a decent sear on my gasser, and all I have is a six year old Spirit 3-burner. A couple years ago, I replaced my original Flavorizer bars with thicker aftermarket ones, and it improved the overall heat intensity and uniformity. As long as I let the grill...

Terrific looking bark as always, Kemper!

I've used both techniques, and whether I slice or pound depends on what type of dish I'm trying to prepare. If I'm just straight up grilling the chicken breast as a thinner filet, I slice it in half lengthwise with my knife parallel to the cutting board, as I find that I can get this done...

Hi Ray, so far no complaints about wrapping in butcher paper (I haven't had a chance to try it with brisket yet). For this particular cook, the bark maintained its pre-wrap texture pretty well.

I'm definitely liking this post, Cliff. Nice actions shots of a couple perfectly cooked hunks o' beef!

Phenomenal ribs & steak, WB! I've enjoyed living vicariously through Summit Charcoal owners and hearing their observations of what it's like to cook on one. You really need to do something about your daughter not liking ribs. It's very simple mathematical equation at work here :D: Steak +...

Pay day indeed! Absolutely gorgeous steaks and excellent photography...love the shots with the flames shooting up through the grates. Great stuff, Don.

Most impressive, Cliff. From what I see in the pulled photos, the texture looks perfect with nice bits of bark uniformly dispersed throughout. Big thumbs up in this cook!

Absolutely revolting...and I mean that in a good way! It's taking all of my willpower to not drive to the donut shop and try this right now (doctor wants me to cut my sugar intake). I don't want one of those grilled donuts...I need one of them!

Congratulations Mildo on your new "adopted" WSM! Glad to see that the 18.5 found its way to a good home. Phenomenal color on those birds.

Greetings, my fellow BBQ friends! I've got something a little different to share today - a Snake River Farms kurobuta pork collar. For those who are unfamiliar with this cut of pork, the SRF website says "The collar is cut from the shoulder portion that runs from the neck to the tip of the...

Jim Lampe, please report to the principal's office immediately :D.

Jim, I'm proud to have you as our goodwill ambassador for TVWBB! I'm looking forward to the photos of the event.

Donna, Thanks for sharing these Smoke Day photos! As much as I enjoy seeing professional BBQ cooks in a competition setting, I equally enjoy getting to see what what the pros do when cooking in a casual family environment. Very cool to see your family enjoying themselves, as well as getting...

Welcome aboard Kevin! My in-laws have a small summer cottage in Narragansett, so I'm always passing by Warwick whenever I'm driving the family down there. As Enrico said, we forum members do very much appreciate seeing photos of food and grills!

I tried this on my Weber compact chimney with lump charcoal, and although I didn't measure the lighting time, it was noticeably faster. Instead of using a toilet paper roll, I used a cardboard roll from an empty roll of aluminum foil which I cut to the same length as a toilet paper roll. The...

Bob, I hope you start feeling better real soon, so that you can get back to posting pics of your always exceptional BBQ!

You gotta stop torturing me with these kinds of posts, Barb! When it comes to making desserts, my skill level is literally 0.0, which is actually a good thing because if I knew how to make that tart for myself, I would probably eat half of it in one sitting.

Jim, after seeing the photo of those roast beef slices, don't be surprised if I show up on your doorstep with some bread and a bottle of horseradish sauce!

I've been feeling pretty "smoked out" from the gluttony of Smoke Day and from eating leftover BBQ on the days after, so I decided to go with a light salmon dish for dinner. Here we have a coho salmon filet seasoned with Dizzy Pig Raging River rub. I generously slathered the salmon with a...