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for refill or exchange?? </div></BLOCKQUOTE> $12 for a refill. They do not have an exchange program like some of the larger hardware stores.

$12 at my local hardware store (part of the Do it Best chain).

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul G.: I can't answer that, but I keep 2 full back-ups and refill the empty one pretty quickly. I don't like the thought of running out. Think my...

Kirk -- what kind of fuel are you using? Have you tried different types? Is it possible that your charcoal got damp? I've had no problems with high temp cooks with Kingsford (old and new).

$9.99 for those Landmann fire starters is a bit much IMO. I buy the Weber starter cubes at my local Home Depot. You get 24 cubes for $2.19.

Ken -- I'm glad to see someone else who claims 20+ hours on average. I cook mine at 225 degrees at the grate and they always take at least 20 hours. They are in the 6 - 8 lb. range and are usually boneless but I have done both. I always trim the fat cap (not sure if that has an impact on the...

I just bought some Swift BB's from Costco here in MD packaged in cryovac. They are definitely not enhanced and are $3.49 lb.

I cook exclusively with an empty water pan but cooking without a pan at all is interesting. You were essentially cooking direct instead of indirect with the meat well above the fire of course. I'm assuming you used the top grate. I'm surprised that you were able to control the temperature so...

Tony -- there will always be a slight temperature difference between the top and bottom grates regardless of your water pan technique. The top grate will have a higher temperature than the bottom and the temperature will continue to be higher as you approach the top vents on the lid. In most...

Many of us who use the Guru cook with an empty pan. The method that works well for me is to crumple up about 3 sheets of aluminum foil into a ball, uncrumple the foil, place them in the water pan and then place a full sheet of HD foil over the pan. The crumpled foil assists with shielding the...

I do this quite often and simply fire up the charcoal in a chimney starter (I use the Weber chimney). I fill it up about 3/4 full (1/2 full is probably enough) and wait until the coals on the top start to ash over. There is no need to use the minion method for this type of cook because you...

Although I like the taste of spares and I've figured out how to cook them to my desired tenderness, the thing that I struggle with is trimming them just right (St. Louis or KC style) so that there is no cartilage on the main section of the spares. That's not an issue with baby backs so I...

You may be able to try it for some high heat cooks on a grill via a chimney starter but I would not use it in the WSM (perhaps mix it with some charcoal that has not been wet if using it on the grill). You will struggle to get the temps above 160 - 170 in the WSM if it has been wet and...

Kevin, I'm glad you chimed in on this because I was just about to ask what constitutes a "full rack". Is there any sort of standard or do you just approximate it based on weight? Is there a standard for restaurants? The reason I ask is similar to your example. When I buy spares or baby backs...

That's great that they called and I hope we end up with a better product in the end. I just hope that they do not use this as a marketing ploy to sell more product. I can just see the Minion Method on the back of Kingsford bags at some point called the "Kingsford Method". Hopefully not unless...

If you use the standard method, start one chimney, dump it in the ring and then top with unlit. Wait until the unlit become grayish and then you are ready to cook. You should consider the minion method as well. With that, you put unlit in the ring and top with 12 - 15 lit coals. Start...

It's a chimney starter that you buy separately. Weber makes a good one that is larger than most others and holds about 6 lbs. of charcoal. One chimney should be enough if you are using the minion method.

I bought some at Home Depot last month in the DC area.

Another method is to use the tins that Altoid mints come in. Place the pellets in the empty tin, close it, and poke a few holes in the top of the tin. Place the tin on the coals and you're all set.

As I have posted before, I get 24+ hours using the MM with the BBQ Guru (using Kingsford). This is with temperatures in the mid-30s or higher. Wind is no issue since the vents are all closed (except for the top vent of course). I keep the damper at about 50% open. Extreme cold weather would...