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im a pretty loyal kingsford user and have rolled with all their changes over the years in bags, weights, briquette recipe and design... but since the most recent change this year ive definitely noted several changes: A) my briquettes no longer burn completely out... they have previously always...

dam chief. impressive cook. incredible color. not surprisingly a 1st placer. any other details about your cook/methods/pit would be appreciated - I cant get your color on my wings. thanks Christopher. now get back to work. heheh don't lift the lid...

personally I was disappointed. just glad I have all 9 of my kettles before the major change. heheh don't fool yourselves - its all about the money guys, to hell with a great iconic American tradition - lets save some money. upper level managers and cost accountants calling the shots who...

steve. outstanding cook. good enough that I logged in just to give you compliments and ask if you could send/post the link. incredible looking pitwork. thanks. don't lift the lid...

oh yah. ... don't lift the lid...

dang yall, its been awhile. all yalls cooks keep me hungry and always look incredible. mr lampe congrats on making the wsj. hello to all the rest of yall bbqers keep them pics coming. kicked off the 4th a little early last nite w a few bloody marys and shiner bock chasers... threw some slabs...

yep exactly, too much smoke. but i want the smoke flavor so i discovered that covering the birds with foil (not necessarily wrapping them in foil all the way around) keeps the skin lighter but gives me the smokey flavor i like in bbq poultry. don't lift the lid...

2 OTG ashcatchers available, still in the box/wrapping - converted all 4 of my new golds to silvers (im a purist and like the streamline look of the classic silvers). Getting shipping estimates tomorrow morning for a couple guys on here who already have dibs on the first two, message me your...

pull the beef chuck roast. chop or slice the brisket. don't lift the lid...

great looking slabs rog. dang. just picked up a grate like yours, haven't burnt it in yet. good job nice cook. don't lift the lid...

great all the way around. like the canopy/cover. like the chops better. dang. don't lift the lid...

andre. don't be intimidated we were all beginners at some point and I will definitely admit im still learning. id imagine most of these good guys and even experts out here would concur. this ramble is more about the versatility and capability of webers than it is about my brisket turning out...

that's extremely cool to have Uncle Sam fly down and see you. amazing. great looking hog slabs too russ. don't lift the lid...

I marinate mine in beer also, as im heating it up bite by bite to a precise warm 98.6F..... with suds. don't lift the lid...

beginning of spring? Hell chief id snatch that rascal up for $100. might be chipped or dirty or used but what the hell - cook on it for one year and resell it on CL next spring to get you a new model. been here done this. plus you wanted it or you wouldn't have asked- heheh don't lift the lid...

aint nothing wrong w two pork postings my friend. great cooks and awesome color on both. don't lift the lid...

personally I think that fish breaking apart shows how tender it is and how well you cooked it. great color on the crust too. don't change your avatar just yet - don't lift the lid...

interesting find. prairie fresh has some good pork products. but I wouldn't touch it with a 10-ft pair of tongs. next up: ribs-in-a-can. don't lift the lid... I mean don't open the bag heheh

wow that is some great looking grub steaks. excellent beef and excellent pics of em. im like you, once I bring em off the pit and cut into em im hardly thinking about taking pics. btw, kind of you to help your buddy out. don't lift the lid...

nice cook and impressive all the way around, especially the plated up tacos. dang nice bill. don't lift the lid...