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Ok.. for those of you in the Boston area, you know about our roast beef sammies. Warmed thinly sliced beef piled high on a large onion roll, with some American cheese and a healthy squirt of this tangy BBQ sauce like nothing in your typical grocery store. Some research has led me to the fact...

ok.. my 2002 Silver B needs new grates and flavorizer bars... the porcelain coated are $75 for both, while the stainless are about $150. Can anyone convince me why I should pay an extra $75 for the stainless? Thanks.

ok.. had a party for 85 on Sunday... made 6 pork butts, 2 briskets, and 10lbs of wings... the briskets were a huge hit.. and they're not something I do regularly... I don't believe they were full packer briskets.. even though they were in cryo.. they were thinner, and smaller at about 8 lbs...

http://www.barbecure.org/ I saw this advertised and thought I'd share with you all. I'm not affiliated in any way.

I have an older 18" WSM (DD) with a top vent that is very difficult to turn.. So much so that I need to use a long lever to get the torque to rotate the vent closed to "shut down" the cooker. Any ideas on how to loosen a stuck vent. Thanks. Vin

OK.. 2 butts, 18lbs pretrimmed total weight. Probably around 16 lbs trimmed. Rubbed with a KCStyle Rub recipe found on one of these sites. at 1-2 Started my first overnite cook last night around 7:30pm. Monitored cooker temp till about 11pm when I called it a night.. Cooker was leveled off...

I'm having 10 people to feed on that Sunday at about 2-3 PM... wife and others are handling the sides and dessert.. I'm in charge of meat.. I've got a WSM and a Weber Genesis gasser with a smoker box... Here's my plan of attack... Saturday.. Pork butts on WSM bottom rack (8-16 hrs, depending...

The 3 chicken recipes on the Cooking page here all say not to use Mesquite but no rationale... why not? Thanks.