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I get the impression that the purists out there really prefer to use lump charcoal. My personal experience has led to a strong hatred for the stuff. I find that it is far less predictable in terms of heat, as well as length of burn. I also find that pulling the lid off the grill creates...

The big Weber chimney is great for lighting a lot of charcoal, but I am finding that lighting a small amount of charcoal is a lot of work as most of the charcoal ends up at the edges, and needs to be moved around to get lit. The obvious solution would be a smaller diameter chimney, has anyone...

I found a great deal on pork shoulders a while back, 99cents/pound. Without much thought I picked up a $17 pack. Now I need to cook this thing and I am wondering if I may be in for a 48 hour cook, that is just too much. Anyone have a ballpark figure on how long this will take, or maybe some...