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I have a 22 1/2 Weber and was wondering if anyone knows of an accessory that would allow me to raise the cooking grate a couple of inches so the food isn't so close to the charcoals. I am Hispanic and I grill mostly very fatty cuts, which cause a lot of flare ups and I don't like the taste of...

I saw a bag at HEB that read "Mezquite hardwood briquettes". Would this be the same thing as buying lump charcoal? Or do these hardwood briquettes still have chemicals in them like the kingsford ones?

http://i1124.photobucket.com/a...mata814/DSCN0336.jpg (I hope this link works) I ended up throwing the chicken away and just ordering wingstop 2.5 hrs of indirect heat for nothing.

I've seen the smoke ring in pictures but my ribs come out with almost all the meat entirely pink. Thing is, I don't even add wood for smoke. I pour the charcoal into the kettle after they're ready so as to avoid the bitter taste from the smoke and whatever chemicals are being burned off, yet I...

If i just stick one of those 8in thermometers through the top vent of my Weber kettle, is it still accurate? The thermometer inevitably touches the lid so isn't it reading the temp. of the lid rather than the cooking chamber? Am I correct to assume the lid gets hotter than the chamber since...

A little bit of background: I currently own a new braunfels grill (I think they're charbroil now) with an offset smoker. I am rather new to grilling and I bought it because I wanted to learn how to smoke as well. It really didn't work out very well though. It has way too many gaps, the...