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Kevin, Thanks. I'm going to try Royal Oak and Duraflame. Glenn

Larry, Yours is a reasonable question. This is the first opinion I have seen about the similarities between new and old Kingsford. I will admit I have not done a huge amount of research. First off I would like to avoid using lump for over night cooks. I don't have a guru and to me, the old...

I had planned to pick up some old style Kingsford, but only the new Kingsford was available. Then I noticed that Safeway briquettes seemed to be similar (at least in appearance) to the old Kingsford. Since Kingsford changed, I have not bought it. I have used mesquite lump for grilling, but I...

I have been using my Foodsaver for 3 years and have only used the rolls. That way, I can make my own custom bags. This method really comes in handy for a rack or two of ribs or a side of salmon. I bought a box of six rolls (11.5 indhes wide) from Cabellas for about $50. One caution: don't...

David, I agree with you. I have oak chunks nearly 10 years old. Some pieces have really small holes in them (caused by beatles I think). The wood works fine for me.

I requested a MAC Santoku granton for Christmas last year and was not disappointed. I'm pretty sure than Jim Minion recommended it. I don't mind using a 6.5 inch blade and after using it for nearly six months, it is my favorite. MAC also makes a ceramic sharpening steel, for about $20...

Jim, Thanks for posting that info about Kingsford. So many have said that they use lump exclusively, that I was considering eliminating Kingsford from my arsenal. Not anymore. BTW, you've got my vote. Your contributions to this site are appreciated! Glenn

Well, Bill, not inserting the garlic and jalapeno (and leaving the seeds on) is less work and I'm all about that! I'll probably insert the garlic though. If you ever want to increase your bottom rack temperature, try sand in the pan. The pan will radiate extra heat. Thats what I do every...

Bill, I finished my shopping list for this recipe a couple of hours ago. I plan on making two and freezing one of them. I noticed you did not remove the seeds from the jalapenos. Did you notice much heat? I've got children and need to control the spice. Did you insert slivers of garlic...

Thanks Al, Jack, Jeff, Shawn, Mike, Matthew, Scott and especially Bill. The first recipe I'm gonna try is the Pit Pot Roast. Especially since I mixed up 5 pounds of Wild Will's Number One-Derful Rub late last year. Its the same one Danny Gaulden in New Mexico uses. Seems like about half of...

Thanks for the suggestions, guys. I'll give them a try. Glenn

Al, Yes, I have both of the books you recommend. What are your favorites? I'm just tired of the usual stuff. Lookin' for what you guys really like. Glenn

No, Scott this was my mistake. I did want suggestions. Thanks for your input. Glenn

Guys, help me out here. We are gonna try and then eat them. I need your favorite recipes. Give this a little thought. Glenn

Funny you should mention the prime rib, Jeff. We did that last Christmas. One other time too. You are right, it is real good. Glenn

Good suggestion, Tom. I've done ABTs many times. Pulled pork, cream cheese, a little rub and turkey bacon. Unfortuantely, even though I was careful to remove all seeds and ribs (then rinse), some thought them "too spicy". It was kinda disappointing. Thanks anyways, Glenn

Hi all, Unfortunately, I'm getting a little bored with bbq'd pulled pork/ribs/brisket/salmon and grilled steak/tritip/chicken. I saw a similar question posted on another forum and thought I would ask y'all. What is your absolute favorite recipe using your WSM? I'd prefer that it be a...

I have had several good girlfriends, but only one good cooker - the WSM. Glenn

I don’t have an extra center section; just one customized WSM. When I first assembled it, I added a third cooking grate (between the first two) among other things. Fortunately, this has always provided me the capacity I needed. In one session I can cook: • 3 14-lb briskets • 6 7-lb pork...

Mike, When I first started using my WSM, I cleaned it fully after every session. For me this turned out to be overkill and (kinda) a waste of time. I take pride in the way my cooker looks. I can tell you do too. But if you spend too much time cleaning, then using it becomes a chore, not...