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Is there a mod to build a short 22" kettle grill? I want to shorten one so it will fit in my bed of my truck with a cab high topper. I'm open to cutting legs down on a new Performer if that's the only option and it will work. https://www.weber.com/US/en/grills/performer-charcoal-grill Any ideas...

Can't find much info on difference between the two methods. Anyone have any?

I ordered a fresh broad breasted bronze for Thanksgiving. Will pick it up at the farm a couple days before. Lots of farms raising them. If it's not against the rules, I'd like to give a plug for Rainbow Meadows Farms in Snow Hill, NC. I buy Berkshire pork from them as well. Never cooked a...

Doing a kitchen remodel and installing a vented range hood. Don't currently have one and haven't had one for over 17 years, but even then it was one of the cheap models. Due to space limitations and ducting options, I'm can only put in a 30" under cabinet hood. I'm also limited based on the...

I have a bunch of turkey schmaltz scraped from the top of my turkey stock I made a couple days ago. Thinking of using it instead of butter in the rue for turkey gravy. Any other uses for it?

I can't find the Weber Kansas City Style BBQ Rub anywhere or online. Used to get it at Sam's. Read that the Weber Classic BBQ Dry Rub was the same thing, just renamed. Is this true? Has anyone seen the Classic BBQ Dry Rub at any retailers?

I've got a couple ~6lb bellies that have been dry curing, using the zip-lock bag method, for 6 days. Some sections are still soft. How firm is it supposed to be? What should I do if it's not that firm?

I've read that curing stops below 36 degrees and meat will spoil over 40 degrees. That seems like a pretty narrow window. I'd rather err on the cooler side but will it not cure below 36 degrees?

Does Weber or anybody else make a 22.5" non-hinged stainless cooking grate?

Had a local metal fab shop make several rings a few years ago, before the Cajun Bandit was available. Has 3 grids, holes on either side for thermometers/probes and an old ceramic smoker draft door for the Stoker blower.

Looks like the handle is on the front of the lid, not the top. How do you take the lid off? Slide it off the back?

There's a nearby farm that sells dry aged beef, including brisket. I was wondering if anyone has cooked it and has any comments?