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Had been a member and regular poster on the site for quite a a long time and kinda drifted away 7 or 8 years ago. Nearing retirement from a law practice and think Ill get back to using one of several WSMs I own ,,,, but none with the new therm set up. Don't expect to be posting like I use to...

Got two 8 lb butts this weekend at 99 cents per pound and they had to be cooked this weekend. I forgot Sat. night, so had to do a quickie on Sunday. Used a 12 inch clay pot base as the heat sink and ran the pit higher than I normally do, around 300 at lid. Started at 10 a.m. At 4 p.m. they...

Has anyone encountered any difficulty connecting the QDC for the sideburner. I've wrestled with it several times and haven't won yet. Can't get the sleeve to slide forward to click and make the final connection. Weber CS says have someone hold the top of the grill and push down ... I'll try...

I'm thinking of doing an 8 lb butt end partially cooked ham on my EZ Que, rather than the WSM later this afternoon. Reasons - it'll be a short cook, use less fuel ... and, I've never done one on a rotis before. Anybody had experience and have comments or tips ? Paul

Do you have an opinion on the kettle style grill versus the wagon style, rectangular grill. For instances, raising and lowering the charcoal grate, cast iron cooking grate, capacity etc. Thanks, Paul

I've read excerpts from your book and many comments about the book. Now, I'm going to pay you the greatest compliment ... BUY THE BOOK. I really do like the idea of a book devoted to cooking over charcoal. This technique has a devoted following, but resources are limited. Thanks, Paul

While in HD I picked up a triangle shaped brass grill brush made by Weber to use on my PCI grates. The handle is long with some flex. The shape of the brush is like a twisted rope strand and really gets down between the grates. The brush worked great, but is a little pricey - just under $10...

I have a 220 with an adapter, but wanted to have a disposable cylinder as a back-up and for occasional use. I bought what looked like the right size at a hardware store but failed to note it didn't have threads, so it would screw on. What are others using and where are you purchasing them...

Chris I read your article on cooking the pork loin - rib roast on the main site and was curious about one point. You elected the low/slow approach for the cook, but you utilized the empty, foiled lined pan. Was there a reason you didn't use the typical water in the pan method for this cook ...

Dr. BBQ Thanks for taking our questions. In an earlier answer you indicated a strong preference for sand as a heat sink rather than water. However, you did mention having received a perfect score on a brisket using water on one occasion. Would you mind giving some of your reasons for...

We've obviously got people on this board that know a lot about knives and are passionate about their own. Recognizing the significant difference in price, what's your view on forged or stamped knives for non-commercial use, in terms of value. Paul

I did two 7 lb butts last night using sand. Started at 6:00 p.m. and had no event or meal deadline to meet. I got up at 6 a.m. and pit temp was 225 with plenty of fuel left. Stuck a Polder in and and it measured 195. Decided to let it go a bit because I NEEDED a cup of coffee. Stirred the...

Maybe it's just a Deep South thing, but we really enjoy grilling catfish fillets. Surprisingly, I think it's actually pretty healthy. I buy the fillets from WD and usually let them swim in WB Italian dressing in ziplock bags for a few hours (2 or 3). I then use a lemon and herb seasoning made...

I'm going to be doing 4 butts on Fri evening, but need to have them ready to take to my hunting camp by noon the next day. I would not be surprised for the cook to take 18 to 20 hrs, but in the past my times have certainly varied. I'll be using sand. My plan would be to start the cook around...

A lot seems to have been written this weekend, 3/28, on how to handle the problem of heat getting away from you while using sand. One solution I've seen posted a couple of times is to close the top vent. At least a couple of very experienced Q'ers have recommended it. I haven't had the...

I use a thermapen to measure internal meat temp and have a question. When grilling steaks I check the temp before fliping and it might measure, say 120. When I flip and check the temp measures 10 to 20 degees higher. Am I getting a true temp after the flip or is it reflecting the surface temp...

I've had several varieties of kettles including my current Performer. Have been looking at buying a Smokey Joe Platinum for portability. I notice that the vents are on the sides of the grill and actually above the level of the charcoal grate. My other kettles have the vents at the bottom...

As we all know, some of our threads get pretty long. I wonder if there is a way to print a particular post on a thread without printing the entire thread. Example : Father Minion had an interesting and long post on a receipe and instructions for cooking a fresh ham. I would like to print...

I plan on cooking several butts at a hunting camp and will be cooking them overnight. Since we go to stands very early, I won't have time to pull them in the a.m. I plan to foil and refrigerate till the eveing. What is the best way to reheat the butts so they will pull well. I don't have a...

I've used a WSM for more than 15 yrs, but up until recently was not aware of TVWB. Of course it is GREAT. Previously I've used the Weber method of lighting, but have began using the Minon Method for long cooks and the standard for shorter ones. I don't like to waste charcaol. While $s are not...