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Hey guys, I've been thinking of building a somewhat outlandish charcoal lighting apparatus for chimneys and one of my other smokers... a Stumps gravity feed. I use my Weber all the time and I have a Weber gasser as well. I've used a weed burner to light coals before... it works great but I...

Hey guys, I remember having a link I got from here about a step by step guide on how to do chicken thighs... it talked about taking all the skins off and putting them in a pile, deboning, trimming, etc. A couple of guys and me are going to enter a local contest and are going to enter the...

I just noticed this evening while grilling dinner that the inside coating in my lid is all flaking off. It looks like paint peeling. Don't know what to think.

We all talk about the love when something comes out great... but what about the heartbreak?> I'll lay it up first... 1) I hate it that no matter what I do, I ruin the first pizza every single time. I either the crap out of it, or the dough is still raw. 2) I hate it that I spend 4-5 hours...

My local SAMS club always has fantastic chuck roast 2 packs. Normally, we throw it in the slow cooker and call it a day. Can you simply grill a chuck roast to normal steak temps or would be like eating shoe leather? I love the chuckie and would like something new.

I was just thinking about this having gotten my STOK coated CI grates... Should I be using a wire grill brush on it? I don't really think so... I think. I used to remember there was something to using the brass colored one for one type of grate, the silver colored for another. I've only...

I got my OTG a few months ago and really the only thing I hate about it is the stupid lid hanger. If you bump the kettle event in the slightest, the lid falls. I've dropped my lid now several times and Ijust noticed last night that it must have hit directly on the top handle because it dented...

I finally got around to cook some real steaks this weekend on the new STOK grate I got for the Weber 22.5 This grate comes from the grill that Home Depot sells, and it fits quite perfectly on the kettle. I had two steaks... 12oz strip and a really large 20oz ribeye. I laid out about...

After three consecutive fantastic rotisserie Prime Ribs... I fancied myself as somewhat of an expert for some reason forgetting how quickly the fire can humble a good man. I made the 2nd half of a boneless Prime Rib yesterday... about 6 pounds or so. It didn't come out great. It was mediocre...

AFter it's several hundred mile journey, my first pork belly had it's day. I decided to do a rotis version based off a couple of different versions I've looked up. I made a bourbon marinade and let it soak for about 6 hours. Most of the receipes I saw had it on high heat for 45 minutes then...

We took a two week vacay and drove from Florida to Ohio to visit family. We stopped all along the way and did the Bourbon trail in KY and got a lot of interesting BBQ sauces throughout the trip. In Cleveland we always visit the Westside Market where my wife used to have her bakery stands. If...

A few weeks back, I saw that the grates for the Stok grill at Home Depot fit quite nicely in the Weber... perfectly in fact. I called them and placed an order but was told (as I also read here) that they were backordered until Sept or maybe even December. I just put my order in anyway since I...

http://www.maverickhousewares.com/et75.htm I had some issues with this Sunday's prime rib... I must have checked poked the probe to close to the rotis rod and got a errant temp reading. I pulled the PR only to find it was only 105... not 119. It's also a total PITA to open the lid... turn...

I was looking through the recipe sections last week and saw all the great meatloaf recipes. It's one of the few things I've never tried to do. Sooo... I figured what better way to smoke a meatloaf than with the Rib-O-Lator. The results were fantastic! I love that thing! The finished...

Not sure where else to put this but I'm starting to think about plans for an outdoor kitchen and would like to consider one of the flattop cooking surfaces you see at the various Japanese Steakhouses. Does anyone have a good source for these. I've seen only 1 or 2 sites and they don't offer...

I've been really intrigued and have bought into the reverse sear technique since reading about it a couple months ago here on the bullet. I've used it for larger cuts like prime rib with great success. On thicker steaks I've used it as well. I've noticed though that I believed the texture...

I made four whole chickens this weekend... two on the rotis and two beer cans on the Weber gas grill. They always come out fantastic with one exception... the inner leg/thigh area is never done enough. I've made dozens of these and tried different things, but I just can't seem to get the...

I made three big butts in the offset, two chickens on the rotis, and two beer can chickens on the gasser this weekend. As I was cleaning up yesterday... I started to think about if there was a better way to deal with the ash and the pale full of drippings from the butts. Ash... is there...

I've seen several pics of folks using the a WSM charcoal ring in their kettles... typically as a simply way to layout the coal on the edges keeping the center empty, but also filling it and using various holed pizza pans as diffusers for other types of indirect cooking. I think I read that it's...

The ribs turned out pretty good... not super incredibly fatastic... but pretty darn good. I had an issue with the edges of the riblolator tray dragging on the edge of the expansion ring. No matter how I adjusted, it's about a 1/8 inch too tight. Ideas? I'm thinking of just getting the dremel...