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Had our favorite dinner tonight. $0.88 per pound chicken legs make dinner for 4 less than $5.

Cooked burgers again tonight, I think I got it figured out. 1. 1/3 pound burgers 2. Formed using a burger press. 3. I did the whole dimple thing 4. Kept the burgers cold after pressing 5. Extra clean grill grates 6. Cooked over direct heat 4 minutes per side. Results were great, juicy burgers...

I have started doing the whole dimple thing recently, and I like that it is keeping my burgers flatter. I have been on the lookout for a burger press or some type of ring mold so I can get burgers that cook more consistently.

No I would not say they are being over cooked. I will try a larger thiner patty.

Tried them the other night for dinner, my family loved the original seasoned kind but the hickory smoke not so much. They were just to smoky.

Hey Folks, I need some help, I love burgers but every time I grill them my nice bun size burgers shrivel up to slider size burgers, what am I doing wrong? I keep them cold until they go on and I try not to over work the meat. I always use 80/20 ground beef and normally make my patties about...

I did some chicken leg quarters and a small pork butt to test out my new Christmas present from the wife. Put it on about 10am, chicken came off about 3:30pm and the pork came off at 8pm. The chicken was awesome and the pork had great flavor but could have probably cooked a bit longer so it...

My awesome wife got me 22 in Weber Smokey Mountain Cooker for Christmas, so I will be doing my first Smoke in the morning. I will doing a pork butt and some chicken. Looking forward to trying to make some real BBQ. I will be interested to see how the WSM does in the cold weather in Michigan, but...

I love these thing they make it so easy to light my coals.