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Thanks Everyone, I will check for the plate ribs. I think that's what I need.

I have thought of that but I would get too few ribs and a boatload of boneless steaks. Not the best way to get what I want.

The beef ribs I find at the supermarkets are really crap, not worth having. They are skimpy on the meat and usually have been frozen. I tried making them a couple times and no good. (Maybe it's me, but I think it's the sub-quality ribs.) Does anyone have a good source for beef ribs? Not super...

Yeah, I'm worried about that, too. I am actually thinking of getting one of those aluminum lids that they make for the water pans, and putting clean river rocks in the pan for a heat sink. That would probably work well and be pretty maintenance free.

There are plenty of YouTube videos of people showing how to use a gas grill for smoking. It can be done, but I think you'd have limits to how much you can fit on essentially half a grill. If you have enough patio space and are willing to spend the money, a Smokin Tex, Smokin It, or Cookshack...

Thx, and yeah, these saucers are so cheap, it's no big loss to get a new one. Maybe I'll try putting it the middle of my gas grill and just use the two outer burners, so it doesn't get too much direct heat, and see if I can burn the stuff off without cracking the dish. Maybe it'll be OK.

You can crumple up aluminum foil into a ball and use it as a scrubber to scrape off the gunk. Aluminum foil won't damage the porcelain coating. I would use a plastic putty knife, but I would probably not use a metal one just in case it nicks the porcelain. I would check with Weber customer...

Hi. I use a terracotta saucer in my WSM, and usually wrap it in foil, but it has nonetheless gotten baked on carbon that doesn't wash off. I would like to clean it off. Has anyone tried burning this stuff off in an oven, maybe even the self clean cycle? Or does anyone have any other ideas for...

Isn't 145 too hot for cold smoking bacon? Shouldn't it be around 100?

I foil the saucer. Makes cleanup easier and avoids staining the saucer.

Weber should have very good customer service so if your lid or middle warped, call customer service and they may send you out a new one. Same thing with the thermometer if it's not working right. I didn't have to do any sealing with my WSM but it could be that I don't notice or care; my temps...

I'm more inclined to use fire starters now instead of a chimney, but when I used a chimney, I would add the hot coals and give it a little time to start heating the smoker and igniting other charcoal. I don't think it's real important to do that. As long as the temp doesn't go soaring into the...

Well, I guess you've taken care of the pans by now. I would have washed them first, then put them in a self cleaning oven to clean off the old seasoning, then sanded off the rust, and reseasoned the pans. It's not really that complicated.

Barbeque is great reheated. Take a load off your mind and do what makes sense: cook in advance and reheat the food the day of the party. It's too hard to time BBQ and there's no big advantage to it.

Worth the drive, great barbeque. Little house in Chino, picnic tables, great Q. This is a Chino landmark. (OK, Chino has few enough landmarks, but this is a great place for barbeque.) http://joeysbbq.com

There is a Lucille's in Belmont Shore (Long Beach area) and Irvine. I like them quite a bit. Overall good food and good atmosphere. I was there a few weeks ago and had their Beef Ribs. I thought they were pretty good.

If you have electricity available, it's tough to beat a crock pot. Next on the list would be a microwave. A catering pan with sterno would also work.

If it were me, I would cook before the potluck and put the food in the fridge. On the day of the potluck, put the pork in a slow cooker, take it to work, and plug it in. The pulled pork will be hot and delicious by lunch time. Why make things more complicated? you can't time a pork butt if...

I would spatchcock the birds. Brining is always good to make the meat more moist. Spatchcocking the birds, they will lie flat. You can brine them in ziplocks and because they are flat, they won't need anywhere near as much brine. Plus they will stack in the fridge and take up less room than...

Prime rib. Yum. Double yum. I don't know if there's a big difference between high heat searing or not. I usually do them at 325 for the entire cook and they come out fine, but you can cook lower for longer and maybe they will be moister and more tender, and if you do cook lower, then use a...