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The Costco I go to in Ottawa cuts the spares down the middle the long way like Canada Mike said. I stopped buying them there. I get them at T&T now (asian supermarket).

Cool, thanks guys. I don't think the odor is that strong, it was only on initially opening the bag. I'll just dry it out a bit more and then burn it a bit before I put food on. Thanks all Tristan

A buddy of mine gave me a bag of apple wood he cut up in hockey-puck sized chunks. Like an idiot I tied the bag airtight and forgot about it for months. ANyways, the wood got speckled with mold (not big chunks or anything) and when I open the bag it smelled like mold. Can I dry it out and use...

Thanks for all the info and tips! I was looking for a strategic perspective and all this helps. I really like the salt first, then rub idea. I can max out the spices without turning the pork into a salt lick. I think I'll likely do an ultra basic butt sometime. Tristan

Smoked my first two butts last weekend. I used the Big Bob Gibson injection recipe with 5 chunks of cherry. In his book, they have a mop you're supposed to use but I didn't bother. I was smoking overnight so there wasn't much opportunity. It was really good in a sandwich with a vinegar &...

I made this for a party and it was a huge hit. Actually made it out of the Bob Gibson's book, but same recipe. I find it a bit too salty, but in the context of a sandwich you don't really notice too much. Good recipe though for sure.

My personal fave is Pilsner Urquell. High quality, but straight-forward and easy to find around here (Ontario). I only like it in cans though... the bottles taste completely bland to me for some reason, imho. Truth be told though, even bad beer is good in the right context and cold imo...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Guy Wallace: BUT do not set the hot lid on your grass it a kill it in circle ! Don't ask how I know this </div></BLOCKQUOTE> Ah ha! That must be why...

That's the answer I was hoping for. I was thinking about bricks/stones/pavers, but we're renting and I don't want to wreck the grass too much. Thanks Corey Tristan

Likely doing my first overnight cook soon (butts), and was wondering if it was considered safe to run the WSM on the lawn. Grass isn't dry and I could wet it first. Is this considered OK? I sometimes get yellow circles on the lawn from the 22.5" OTG so it made me wonder if having the coals so...

Thanks everyone! Lots of good ideas here... Will try soon. Tristan

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK: You mentioned 2.6 pounds - is that per steak? </div></BLOCKQUOTE> Nono, that was total. I'm not a lion haha. I had the steaks out for over 30...

Picked up a new grill on the weekend... she's a beaut, but I need some help... Tried doing a couple of rib steaks last night. Fat ones. About 2.6lbs total. Went with Weber's recommendations in their little booklet. ~50 briquettes, vents full open, direct heat. Went even longer than...

Thanks for the replies guys. A little smokey joe would get the job done some of the time, but I'm sure I'll end up wanting more. I'll likely get the 22.5" OTG. Tristan

Hi all, I'm the proud owner of a 18.5" WSM and have been thinking of adding a 22.5" OTG to the stable. I've never used a kettle grill before, but my dad has a Go-Anywhere charcoal that I've used many times. My question is how much charcoal am I going to have to use if I just want to sear a...