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This is the easiest way I have found to safely clean my charcoal bowl. I use a composite shim that you can find at any hardware store. It really works good once the edges have rounded off.

Just looking for simple mac and cheese recipe that doesn't need to be baked.

I've done a few pork tenderloins on the grill before with good sucess. I'm going to be cooking for six on Sunday and I'm just curious if a center loin would be the way to go? I don't recall ever buying a center loin but I think it is supposed to be a better cut?? Any info would be appreciated...

I smoked a 4lb brisket flat on Sunday. I used Old Bay Seasoning and did the high temp method. The flavor turned out great but my only question is how to get a good crust or bark on the outside? I'm not sure if I'm using to much seasoning or if I need to change my process. I foiled at 160 and...

I am going to be doing six large bone in breast this weekend with the roadside chicken recipe. I was wondering if there is a need to do an injection on the breast, or does marinating a piece that large seem to work ok? Also is the white sugar in the recipe just regular sugar, or is it something...

I smoked a 2lb chunk of salmon today. I removed the skin and seasoned it with Potlatch seasoning from William Sonoma. I didn't have any Alder wood available so I used one chunk of cherry, which gave it plenty of smoke falvor.

I smoked a 4lb flat today using the high heat method. It turned out ok, but it seemed to be more like a pot roast. I checked at 190 and 195 and it still didn't past the fork test. I left it on about 15 more minutes and then had to foil it for an hour until dinner was ready. Has anyone else ran...

I've done a few briskets low and slow in the past. I would like to try it with the high heat method. I'm a bit confused after searching all the postings. Can someone give me quick run down of the steps involved? Thanks Tim

I added two inch casters with foot brakes this weekend to my new smoker. I had noticed that with the previous model people were adding a support ring to the three legs. The new legs seem to be more sturdy and I don't really see a need to add the extra support. Also the heat shield really helps...

Hello. I will be doing chicken halves tomorrow and I am wondering the best way to do it? I will be marinating them in Italian dressing. I have looked over the instructions in the beginner section and I'm just wondering if that is the best way? Thanks

Thanks again in advance for the info. I was curious if people use smoke every time they cook on the wsm. There are some meats that I just don't personally like with a smoke flavor. Just wondering if i'm the odd man out, or is it common just to slow cook without the smoke for certain meats? Thanks

Hello. Thanks in advance for the info. I am purchasing the new 18 inch wsm this week. I was curious if the temperature gauge is accurate, or is it still wise to purchase an oven thermometer and check the temp at the grate? Thanks Tim