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I tried to make those flowering onion buds, made a few too many cuts and they fell apart, shoot, oh well, they became carmelized for burger toppings. How long are those on the grill for? I know the old addage, done when they are done, but approx? Also do they pull apart like the bloomin onion...

Just want to second No.5, so versatile, thank you. Why not just put water in the pan?

Thanks for the opinions, I went with coals on one side for my first Hamburger cook. Went way over, it was very cold out and I guess I didn't gauge the heat of the fire well, but the flavour that came from it, oh dear so good. Trying steaks tonight, and if get home early enough and there is...

I was curious as I just put together my OTG today and plan to use tomorrow (so excited), and I noticed that most people here tend to go indirect using just one side of the grill. Weber suggests coals on both sides and food in the middle. Is there any particular reason you prefer to the side?

Can you give us the details of those onion buds? How do you cut? How long to cook? What type of onion? Cause I am picking up whatever it is the moment you tell me!!!

Hey guys, so I have 16 people coming over on Monday plus children! Everyone said yes, probably cause the email said I was smoking with the WSM. Anyway question is cna I fit a beer can chicken on the bottom grate? How many should I be able to fit on the WSM, they are not big chickens, maybe...

Hi guys, Using the WSM to smoke beer can chicken. Noticed the recipe on this page says 4 hours low and slow. If I am doing high heat, how much of a time difference am I looking at. I will go by temp for doneness, just don't want to open up until it should be getting close. How long should I...

Well, I am converted! That was delicious, going to do it agin tomorrow! Really had an aspargus vibe to it! For anyone on the fence, go for it!!!

Alright, I'm doing it Jim! I will let you know my opinion, but from what I have seen, you know what you are doing on a grill, so I have faith!

SO I have seen a lot recipes with grilled romaine on this site. Seems odd to me, is it that good? If you say it is I will try it tonight, any dressings that work best for it? Also is it suitable with the romaine lettuce you get in three packs, or should it be individual and fresh?

Fantastic information in these mags. Sometimes a little fussy, but I do appreciate that the grilling recipes all are done with the understanding that you are using charcoal. (There is a gas recipe as well) Now if I only had a charcoal grill! (Birthday is coming up soon!!!)

Thanks for the responses, something to try in the summer! Thought I had seen everything this site has to offer, not sure how I missed that Timothy! What else is hiding around here???? Carolina Mustard BBQ sauce, that is my next hunt!!!

So I am reading a lot about brisket on this site, seems to be a popluar meat this weekend! Just had a few questions, what are the different cuts and what do they look like? I am hearing words like flat, packer, whole, points, but when I go to the store, it just says brisket. I know from where...

Hi Darryl, I am in Oakville and just used Maple Leaf (from BBQ galore right) for a low and slow chicken wing cook a couple weeks ago. Colder than it is now, but the stuff burned out quick, I think I got maybe 4.5 hours out of it, and took a while to get to 250. Now I did have all vents open...

Excellent, exactly what I was looking for and quite comprehensive! Safe to use Pecan on my chicken wings!!!

Can anyone help me rank smokewood flavor from mild to strong? Trying to find this info, but seems hard to come by. Maybe rank as many types as possible, cause all I know right now is apple is mild and mesquite is strong, where do the rest fit in, cherry, pecan etc . . . .

Oh, one other question about smoke added. I understand I should use only a little smoke for wings. All I have on hand is pecan. Someone cleaned out the BBQ galore a couple days ago. Is that going to be a little strong? I am using lump.

Three great bits of advice, seems like you can't go wrong either way! Thanks so much!

So I plan on smoking a bunch of wings tomorrow for the Jets/Pats on the 22.5. How many wings/person should I account for? Certainly don't mind leftovers and on the 22.5 I should be able to fit a bunch more than I need. Has anyone just smoked and served? I don't have a fryer for the second...

Merry Christmas everyone! I was wondering if anyone had done any chili on their WSM? I was thinking of starting on stove stop to sweat the onions and veg, sear the meat, etc, but then cook (braise) chili in a pot on the WSM to impart a little smoke flavor. Does that sound feasible? Would it...