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Cast Iron and Glass Cooktops I use my cast iron on my glass cook top almost daily. I try to be careful not to slide it around too much, and I never drop it on anything. Honestly, I'm not too worried about scratches. Glass is brittle, but in most formulations it's harder than steel, let alone...

I guess I just expected the temp to start dropping after closing all 3 vents, instead of continuing to increase slightly (after the meat was pulled). Even 2-3 hours after closing all the bottom vents, it was still up over 240. Good idea on closing the top and bottom ones, though. Next time I...

[Note: I know this is a rather long post, so for those who don't want to read the whole thing, the short story is this: Fired up my 22.5" WSM with 2 bone-in pork butts. They went great. However, it ran hotter than expected. Top vent was always open 100%, 2 bottom vents were closed 100%, one...

I'm finding that a 58 oz Aluminum Scoop (commonly used as an ice scoop or for similar purposes in restaurants) works great as a charcoal scoop/shovel. I've started storing my charcoal in a 20 gallon steel garbage can (holds a good 50 pounds or so) combined with the scoop make initial fueling...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jennifer K: Next time I do them, I'll make them on the stove, get the sauce tasting good and the beans par-cooked, then cook them under a pork butt for...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell: Put your pot of beans on the bottom rack under ribs or such. </div></BLOCKQUOTE> I'll do this whenever the bottom rack is open. I'd...

Good point, guys. I knew the pan would get hot, but having not used it yet, wasn't sure how hot. Sounds like it would be a little much for direct cooking. I like the idea of setting a casserole dish on top of the water pan, though. The pan would still act as something of a heat shield...

I think I saw this at a local store a few days ago. I didn't pay much attention to it (I was there to look at the WSM's), but it was over by them. I don't remember the name on it, so it may have been a different one, but it sure looked identical (including the (very small) access doors not...

I was watching some show on Food Network the other day, and they were in a BBQ restaurant, where the owner/chef was talking through some of the things he did. When he was making his BBQ Beans, he put everything together, and then put the whole pan, uncovered, into the smoker to cook for 12...