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Anyone know of a digital thermometer, suitable for a grill, that will monitor/measure up to 1000 degrees? The Maverick and Thermoworks that I have won't measure that high. Thanks, Steve

I had a Taylor thermometer that I used for a few years on my WSM. It had a clip on the rod and I just kind of clipped it inside one of the top vent holes. It stopped working and I want to replace it. I think I've read that Trend makes good thermometers - do I have that right? The Taylor I had...

I have a bunch of it - yellow 5lb. bags. The briquettes have lots of little pieces of unburned wood, supposedly to give a "smokier" fire, I guess. The stuff seems to burn fast and leaves a lot of ashes. Anyone else have experience with it? Thanks.

I bought a number of bags of this stuff about 10 years ago. I've been using a different charcoal, but tried a bag of the Brinkman's the other day. It was a bit hard to start and had a funny smell. Was this hard to start because of the age of the bags? Do the briquettes absorb moisture over...

Do any of you guys use a charcoal grill (or WSM) on a wooden deck? I've used my WSM out there, but have a pan under it filled with water. (The pan is a hot water heater pan, with the hole plugged.) I just got a new 26.75 Kettle and want to use it on the deck, but not if it's considered unsafe...

Is it as easy to do long smokes on the Ranch Kettle as it is on the WSM? Any drawbacks to using the Ranch for smoking vs. a WSM? Thanks!

I saw a 26" Kettle in a store today. I've always wanted a Ranch Kettle, but could never bring myself to spend $1,000 on it. I thought the 26" would be an acceptable compromise until I saw it. I liked the size of it, except that the legs were very spindly and shaky. I could tell it was...

I have an 18" WSM and was thinking about getting the new 22" WSM. I also wanted the new 26" Kettle, but after seeing on in a store, thought the legs were spindly and shaky. That got me to thinking... How easy is it to do long indirect cooks on the big Ranch Kettle? Can you do 6-8 hour smoking...

Does anyone know if there's any chance Weber would come out with a 22.5" WSM cooker? I would be elated, if they did. I would order one immediately. Thanks.

I thought the point of burning charcoal until it was white-ashen all over, was to burn away some of the undesirable flavors in unburnt charcoal. If not, what is the point in waiting until charcoal is white, ask-covered, if the minion method tastes just as good? Also, does it add more...