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I am seriously considering an LP gas Weber GENESIS 335 (3 burner). 95% of our use is two people but I really want a side burner so the 335 is my smallest Weber gas option. I like the Crafted griddle. For baking and roasting, how even is the Heat with just the left burner on? Could you bake...

I was hoping to find a FAQ on Weber (plus aftermarket?) round cooking and charcoal grates: Primarily diameter of each model, but material, coating, comments would be handy. Anybody know of one? If so it would be a great sticky.

I want to try a spatchcocked chicken in my new 18.5" Jumbo Joe and was wondering what the best charcoal arrangement would be. Indirect with the coals on one side? Direct with a sparse layer of evenly distributed coals? Going with an air-chilled organic bird, dry brined.

My ten year old son and I built a mini last weekend. Very satisfying to decide to build it on a Thursday, buy the pot on the way to work Friday, build it Saturday morning, and cook two perfect tri-tips Saturday afternoon. There's more work to finish it off (photos too I suppose), but here's...

Gas Go-Anywhere heat and sear were weak out of the box. I use one as my primary camping grill and am on my second one after wearing the first out. Finally After ten years of poor searing I found some solutions. It is adjustable! To increase output, peel the sticker off the valve knob...

After not smoking anything for a few months, and only having smoked one brisket in my life, I headed off to Costco today. Anyhow I came home with the only sort of brisket in the case- a 4.5 pound well trimmed flat. And four boneless pork shoulders at about 8 pounds each. I've cooked plenty of...

For some odd reason my wife asked for a chest freezer which shall become a Christmas present (for me!). I got to thinking about vacuum sealing. My initial concern is the high price of bags. Reading up on some other BBQ forums I saw a post about the: Sorbent Systems Snorkelvac Any comments on...

A friend asked to borrow my WSM this weekend for a party. He was hoping to cook a butt and a turkey. Is this a good idea? I generally aim for about 250F at the lid for pork. If he's willing to live with rubbery turkey skin would the same temp or a little higher work? I suggested an...

Okay it shows what a pork newbie I am. I just realized that the wonderful pork "butt" I cooked a few weeks ago was actually a Picnic! It was sure good using the Reknowned Mr. Brown recipe here though. My next project will be to do real butts and I figured to fill the smoker up. Four butts...

Being a California boy I have never experienced pulled pork until I made it myself a few weeks ago (Mr. Brown). Like to have died and gone to heaven In addition to the great taste and texture, it's dirt cheap compared to my previous bbq favorite- baby backs. Now I'm thinking that if one butt...

So far I've been happy using Kingsford in the WSM. I would like to try hardwood briquettes if I could find a reasonably priced (local) source. Any suggestions, should I try lump, or just stick with "K"? Thanks

I live in Long Beach. Are there any secret meat markets that I don't know about? It seems like the supermarkets aren't the best place to find a good selection of meats for low and slow. Smart&Final has brisket and baby backs, Costco has a few things, but I'm hoping for more sources. Thanks

Okay, first cook is done. Be aware that this was my first time using the WSM, my first time ever cooking "low and slow", and my first time ever cooking ribs. I tried to follow the BRITU instructions but didn't quite make it. 1- Not enough rub. Really, the instructions made such a point of...

What should I try first? My wife gave me a WSM for my birthday which was last week. She ordered it a week in advance but it finally shipped ten days after the order was placed. Amazon finally shipped it last Friday so it should be here sometime this week. I want to do my first cook this...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Doug D: in another thread ... Other than a rib roast or a prime rib, (brisket)it's the only cut of beef to do on the WSM-- ... <HR></BLOCKQUOTE>Tri-tip (Common name here in California) is the end of the...

Not trying to seem like the clueless new guy, but I am. Background- I love BBQ, but have only been grilling up to now. Hope to have a WSM within 2 weeks, since if I don't get one for my birthday I'll just buy it myself. I've read lots on this web page plus the big KC BBQ Forum. I have...