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I have a food-saver and need to buy new bags. I usually buy rolls in 8" and 11" size. Does anyone have better sources to buy other then the food-saver website? I remember discussions about other brands that are just as good or better then food-saver and maybe cheaper. TIA for your help!

Thinking of getting the Magnum but was wondering if its too small. Anyone have experience w/ these pepper mills? Unicorn

I'm needing to replace all three vents on my wsm. How hard of a job is it?

I'm in the middle of my first high temp brisket cook with a 11.5# choice paccker. I'm averaging 330F or so and just foiled after 21/2 hours. Will the point be done at the same time as the flat or will I need to separate and put the point back on for a while?

I'm doing a high temp brisket( 12# packer) for the first time today. Do I put the fat down or up? TIA

I love your cookbooks and recipes. How did you go from graduating from culinay school(CIA?)to chef/author? Was grilling always apart of what you wanted to do or was it a passion that developed from the other positions you’ve held?

My 4 yr old Genesis Sliver B has a few small wholes in the flavorizer bars. Are all the replacements the same or should I look for a specific type?

I'll be putting 4 butts on later tonight. They have a combined weight of 26#. I'm taking two to a party tomorrow about an hour away and freezing the rest. A few questions: - Does anyone add rub or lightly sauce the pulled meat? - I'm planning on pulling the butts at 190 and holding in a...

I have a 19# turkey almost thawed. With it being so big, am I better off cutting it up and smoking it in peices or leaving it whole? I never smoke one over 12-13#'s. I'm also planning on brining. Steve

I'm planning on getting a Themapen soon. Does any one have the thin tip, super fast thermapen? Is the tip fragile? Any problms? Steve

I remember seeing a recipe on the site for Garlic Cole Slaw in the past. I searched and couldn't find it - anyone have the recipe? TIA! Steve

I'm buying a few knives this week and need some input. I see that Forschner makes the 6' flexible boning knife 2 ways - straight and curved. Is one better then the other? cutleryandmore.com appears to have the best prices - any other sites better? I'm also buying the 12" Graton slicer, 10"...

The family just told me I can buy a few knives for Father's day. I want Forschner's - who online has the best prices and service? Looking for a graton slicer, boning knife ansd a steel. Thanks!

I just received an ET-73 as a belated Christmas gift. I tested the range and it works great for what I need. I did a boiling water test and the 2 probes are 2F different - one was 214F and one was 212F. Even at room temp sitting on the table they are 1F different. Is this normal? Steve

Paul is doing a pitmaster class close by in Feb. I don't see being able to compete anytime soon, but would like to elevate my technique and knowledge. Has anyone taken the class or have direct knowledge of the class? TIA, Steve

What is everyone using as a rib glaze during the last 30 minutes or so cooking? I very often don't use any sauce or glaze and the family is asking for something different. Thanks!

What types of beef are you smoking? I have smoked brisket and tri tips and want to try other cuts. What other value cuts are good to smoke? Thanks!

When I had my offset I used Big John's logs. Apparently they are not cutting chunks anymore. Where is everone getting hickory, oak and pecan. Any sources for cherry? Thanks!

Sam's in the Dallas area has a Member's Mark brand Boston Butt that weighs 13-15#. Is that the picnic and the butt together? If so, do they cook the same? I would need to seperate the pieces to fit in the WSM.

I have found smoking bliss! Got a WSM for father's day after the family was having BBQ withdrawal(my NBBD rusted out after about 5 years). I liked the offset but temp control was difficult. After visiting this forum I was decided to go the "smokey mountain way". I did a midnight brisket for my...