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Sweet Baby Ray's has a honey chipotle sauce that I've tried that is pretty good. Good crowd pleaser that is not too hot. I've always wanted to try making my own, as I do make my own chipotle and a lot of my own sauces. One of these days....

"The big Weber chimney is great for lighting a lot of charcoal, but I am finding that lighting a small amount of charcoal is a lot of work as most of the charcoal ends up at the edges, and needs to be moved around to get lit. The obvious solution would be a smaller diameter chimney, has anyone...

My longest was 26 hours using Kingsford and wood chunks. I used 15 - 20 briquettes lit for a MM start. I used a Brinkmann charcoal pan as a substitute for the stock WSM water pan. I use my WSM mounted on top of an 18 1/2" OTG mounted to a gas grill frame rather than the stock bottom. I did...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave from Denver: How bad would it be from a food safety perspective to vacuum-seal a whole pastrami and ship it overnight? Should I try freezing it...

That's the great thing about cilantro. You get a two-for. The seeds are indeed coriander.

As noted many times, no problem smoking with a kettle. I didn't see this particular method covered so here goes. Bank charcoal to one side of grill. Use a medium log as a divider, same way as fire bricks are used above. (Note: if a windy day, bank coals on the windward side of the grill) Place...

Well, you've got a point! I keep an SJ in my camper but I actually have one that's even more travelled. Took a gig where I travelled for work. It's fun at first but after awhile the travel just becomes part of the job. There's only so many times that you can eat out too. Eventually I got to...

Think I found it. American Sundancer in Sacramento, CA. Link

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat Smith: Now THAT is an interesting concept!! Do you have the contact information for the company that you might be able to pass along??? Thanks...

I've read Gary Wiviott's old 5 Steps site a couple years back. Personally, I look at the tone thing as being somewhat typical of how some behave attitude wise up in the northern and midwest industrial cities. I travel in my profession and run across a lot of that in those regions. Many folks...

I have a couple of these pump up sprayers, one for olive oil and one for vegetable oil. Misto

A good old P-38 always works!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I know there have been posts galore on this topic, but I was wondering if anyone knows of a CURRENT cheap price (also consider shipping) on a Brinkmann Charcoal pan. I've...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">How big are the baskets - do they hold a chimney/half-chimney each? I don't have them. </div></BLOCKQUOTE> Here are the baskets: Charcoal Baskets These also work like a...

I have my best luck by cleaning stainless steel with stainless steel. By that I mean those stainless steel scrubbing pads. It usually doesn't even require much elbow grease. Hope this helps.

They may very well be collectible. It would not surprise me if that was the case. As far as I know, LnT only sold those copper ones for a season. I have never seen them sold elsewhere since. Like you, I'm not a collector. I picked up mine just because it was unusual and I liked the finish. A...

Jake, I wouldn't drill it as it's an unusual color to be able to get here in the US. Copper finish Webers aren't uncommon overseas but we aren't lucky enough to see them stateside very often. I have a SJG in copper finish new in box also. I picked mine up for $20, after someone posted a tip on...

I can make a suggestion for you that should work out fine. I don't have a Rancher, but this works great on a kettle for low and slow. The gentleman that noted temp control is the key nailed it. Bank your coals to one side. Meat goes on the side the coals aren't. Use aluminum foil or a drip pan...

Well, I saw reference to this recipe one time too many in the forums. Had to give it a try tonight. This is fantastic! It's some of the best direct grilled chicken I've had. Wife and dear daughter absolutely loved it.

"Old school BBQ guys don't write books cuz their secrets die with them!!! haha Or the flip side is that they would probably be more like: add salt and pepper and slap on the grill!" Man, ain't that the truth!!