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Hi All, Great timing for this topic, I too am looking to add pizza on the grill to menu this winter. I was looking at the Weber or Broil King stones. One interesting thing I came across was this Dome that helps with the all round radiation to crisp the toppings, melt cheese etc. Anyone using...

Hi All, Hope 2023 is being good to you! Decided it was time for a new BBQ challenge so picked up the weber rotisserie for the 22 inch kettle. First mission is trying to perfect the rotisserie ham with crispy skin. Following the methods that most people are using, (salt the skin, high heat...

Thanks! Looking forward to this one.

Hi Everyone, So after 14 or so years cooking on briquettes in my 18" WSM, I'm looking to switch up to lumpwood, mainly down to lack of quality briquettes being available in my area (Middle East). Typically fire up for a 6-10 hour cook using minion method. Turkey breast and ribs this time out...

Hey Alan, Thanks for the reply and the video. I'm cooking in an 18"WSM, using Kingsford briquettes and wood chunks. Indeed hardwood is in short supply, and good stuff like oak etc non-existent; so I have to make do with the commercial stuff. Offset stick burner will be mine...

Hello Everyone, My name is Franco, a Scotsman living in Dubai for the past 14 years. I fell in love with smoked meat during a visit to Texas in 2006, promptly bought a 18" WSM in 2007 and never looked back. I've been refining my skills over the years, and probably bbq...

Hi All, I'm planning a cook this weekend and wanted to throw some turkey in there. I don't want to go to the trouble of doing a whole turkey, given that I am planning a Ribeye roast and Ham as well. My local supermarket has pre-stuffed boneless turkey breasts in stock, anyone have any...