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I purchased and received the Slow 'N Sear for my 22.5 kettle. Used it this weekend a few times and really like it a lot. I also went ahead and ordered the Drip 'N Griddle pan, since I could see a lot of possibilities for moving more cooking to the grill (mushrooms, vegetables, etc). I hadn't...

Grabbed a pair of butts at Sam's yesterday, rubbed them both and gave one to my buddy to smoke on his new electric smoker. Kept the other one to try on my OTG, and we'll compare results tomorrow during the OU game. Here's what I started with, about 8 pounds. I've only done briskets and...

I've done brisket a few times with not much success (still edible with enough sauce, but unimpressive otherwise), and this weekend I was determined to make a good one. I have a 22" OTG that I've smoked a few things on before. I bought a 12 pound packer, and, using the Texas beef brisket recipe...

I've had my OTG for a little while now, and all the photo threads here have inspired me to post one of my own. I'm a newcomer to charcoal, but after my first cook I was sold. Tonight I made an effort to remember to take pics... Steaks for the grownups. Pork chops for the kids. Asparagus...

I've seen a few recipes recently where people have grilled potatoes in a bed of salt, either wrapped in foil or in a aluminum/cast iron pan. I'm intrigued, but I'm wondering what is the benefit of this technique? Is it something having to do with heat diffusion through the salt? Or is it simply...

I'm looking to pick up and start grilling with some cast iron pans, inspired by a lot of the food photos in the photos forum. My question is about heating the pan. Do you typically throw the pan on when you put the cooking grate down, let it heat up a bit, then add food? And does it come up to...