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That's exactly the feedback I was hoping for. The griller in me says "Summit". The skinflint says "Genesis". I was tending toward Summit, but needed a nudge. Thanks guys. Just don't tell my wife how much it costs.

I need to pull the trigger on a new grill this spring. My 5 year old Charbroil is on its dying a slow painful death, but will last another month or so. We grill two to three times a week in the winter and 4-5 times per week in the summer. I am stepping up to a Weber considering a Genesis 330...

Thanks guys. I'll use oak and my last chunk of apple for my ribs today. I'll let the hickory dry over the summer and break it out in the fall.

My neighbor had a large hickory taken down this fall and he gave me a sizable log. I cut it into two inch slices and split it into chunks. Does anyone have an opinion on if I can use this right away, or should I let it dry for the summer before using the chunks as smokewood? I've heard...

I bought a Cooper DFP450W instant read from Wasserstrom for about $29.00. It has a reduced tip, it's fast, and 100% waterproof (made to be put in the dishwasher. I love the thing. http://www.wasserstrom.com/res...pment/Product_317276

I'm going to smoke a bird next weekend and have a brine question. I have done the apple brine several times and it has always come out great. I wanted to try something new this time. I noticed that many brine recipes have pickling spice as an ingredient and was wondering what kind of flavor...

Thanks Timothy. I think I'll try it tomorow. Those onions on Brians post looked pretty good too. I've got some peppers that are ripe in the garden and might throw those on as well.

I love grilled pork chops, especially after learning about brining from this site. I usually grill them on my gasser (don’t have a kettle yet) but want to try some on my WSM. Has anyone tried a high heat cook with the water pan removed for thick cut chops? If so, should I: Use the top grate...

After reading all the posts in the forum about “water” vs “no water”, I have gone the “no water” route the last half dozen cooks. I have found no difference in the quality of the meat, but a huge advantage in clean-up. I placed a foil covered sand filled terra-cotta dish in the foiled water...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">My biggest fear is when I die, my wife will sell all my stuff for what I said I paid for it. </div></BLOCKQUOTE> Stuart, that made me laugh out loud. After a dusting up...

I tried the paper towel/veg oil when I read about it here. One paper towel, a little oil and it has worked perfectly every time. Much better than newspaper. I may try the denatured alcohol. Seems like that would work well.

Thanks for the tips! I'll throw it in the brine tonight.

I originally posted this in the New WSM Owners forum (don't ask me why) but got no hits. I thought I'd repost here to see if I could get a response. I have been spring cleaning the freezer and am planning to do a small pork loin (3.8 lb) on my WSM. My plan is to brine it in an apple/maple...

Well I went down to Wasserstrom intending to buy the PDT300 they had for $18.00. but I saw this [URL=http://www.wasserstrom.com/restaurant-supplies-equipment/Product_317276] and bought it instead. It was only a few $ more and is waterproof, had a longer probe with a thinner tip. Thanks...

My $10 Tru-temp digital probe wigged out on me this week and I need to replace it. I don't want to fork over the $93 for a Thermapen right now. Anyone have a recommendation on a less pricey but good digital instant read? Most of the posts regarding probes are a few years old on the forum, so...

Jim: First your team beats mine and now your barbeque blows mine away. I am humbled. I would send you my victory cigar, but I fired it up about halfway though the 3rd quarter and jammed it it my eyes. Great photos of great food. -Phil

Well, at least the ABT's were a hit! Congrats on a great win Jim! Well, I have to go. We're organizing a search party for the OSU defense...and offense...and special teams...

Well it's looking to be a beautiful crisp fall day today. Ribs being prepared, ABT's in the making, two Big Ten powerhouses ready to go at it. Beer chilling in the fridge. Party is at the neighbors house, so I don't have to clean up. In the words of the comedian Ron White: “It's gonna be a...

Jim: Thanks for the ideas! I'll reserve the dog/cat food filling for Badger Fans I will think of you as we smoke our victory cigars after the game! O-H-I-O!!!!!

mk - Those look fantastic! Now I'm inspired! The fruit/berry thing sounds interesting as well. I would probabaly eat alot more fruit if I wrapped it in bacon more often....