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I use dry brine all the time and am an advocate as well. Particularly good for steaks and ribs. I do not rub my steaks, salt pepper and fire are all the seasoning they get. Before cooking a steak I will dry brine at least 2 hours prior. I then follow the amazing ribs method for "better than...

No answer for your questions, but, can I have one of those steaks?

Can you explain how you adjusted the WSM thermometer?

Hi Jamie, Looking forward to the new book. I really enjoyed Weber's Charcoal Grilling: The Art of Cooking With Live Fire, and reference it often. What would you say is the most essential grilling/smoking/Q-ing skill that one must master to be successful? Thanks -rog

Dwain, Which glutenboy recipe? Can you please provide a link? -rog

How about posting here, there are many who do not/will go to facebook.

Why do I see everyone half shell their jalapenos for turds? I always leave mine whole cut the top off, scape inside, stuff an wrap. That way all the good stuff stays inside. Is there an advantage half shelling that I don't know about? I use a pair of mini tongs cut in 1/2 to make spoons to...

What is a pork rib eye?

The real Natty is Natty Light ;)

I slice them thick like you mentioned. Direct med/high heat till lightly charred on both sides. Serve on soft white bread with Miracle Whip. -rog

I'll eat that and the plate.

Ok I will admit it...I am a lid lifter, and not just an occasional, spritz/view either. I am one of those that just cant stand not knowing whats happening under that black dome. It drives me nuts. That being said I think I'm putting out good food, and am happy with the way I grill/smoke/BBQ...

Nice steaks. Would your wife care to share her sides recipies? -rog

You know I was thinking about this he ither day. Every time I grill potato wedges they seem crispy and perfect till I put the meat on the grill. Seems to me the meat add a lot of extra moisture to the grill and sogs the wedges. Not sure how to solve the problem as I like to cook my entire...

I can't tell from you description if you liked or loathed that baloney sandwich, but, that "gummy bread was how I always loved 'em. Good lookin' plat of food there. -rog

Agree with all the above.

Man, I soooooo want a Rueben right now. Absolutely may favorite sandwich. -rog

Duffy, Try doing a high heat burn-off once in a while. Peg out the temp for 30 minutes or so to carbonize that residue on those panels. Also when I clean mine I have an old flexible putty knife that I use to scrape those panels and it gets up under those burner tubes just fine. By the time...

I don't have the 470, I have a S670. That being said I have had no issues at all with mine and it is awesome. Cleaning is a regular part of maintenance regardless of grill make, model or design. Between my 22.5 and my Summit I grill at least 300 days per year. I normally clean my summit...

Acronyms flow freely on this site and the is no standardization. Perhaps we should all spell out acronyms in our posts for clarity. Please Spell Out Acronyms (PSOA), then I can freely use PSOA in the rest of my post and be understood. ;) -rog