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http://www.heinzbbq.com/ I've seen the ads on TV. Anybody tried them and have feedback? -jz

What's in your 14.5 for the Super Bowl? A tri-tip is on my menu for Sunday thanks to a post by Bob Correll. What are you smokin? jz

I'm want to try to do a smoke of fish (steelhead) in the following manner. First 2 hours @ 100-120 degrees 2nd 2 hours @ 140 final 2 hours @ 175 Wood is vine maple and just need to smoke in the first 2 hours. Going for internal of 160. Will be doing this in a WSM 22 (that only sees fish)...

Greetings! I've been a member of this site/forum for a few years and am interested in finding..... Other Weber BBQ people that live in or near Portland, Oregon. With the ultimate goal in creating a smaller local circle of Weber folks to converse with and possibly have a meet and greet...

In addition to the Beginners Guide that is linked in the Charcuterie section..... Do you folks have a favorite book on sausage making that you've read, like, and refer to?? Yes I have Goggled it but thought I'd ask the forum. Thanks for any input, jz

Hi folks, I have a 22" Kettle that I added a Smoke EZ to convert to a bullet. I added my own 3 vents to the lower bowl. I close the standard "slit" vents and use my added 3 vents. The standard ash tray for a kettle is inside of the location of my 3 vents. So I get "some" ash falling outside...

Turkey is hard to get in Japan I understand. KFC created an obsession in the 70s that lives on today. Here's the story..... http://blogs.smithsonianmag.com/food/2012/12/why-japan-is-obsessed-with-kentucky-fried-chicken-on-christmas/ "some wait 2 hours in line" Heck, you could set-up and BBQ...

After much reading here, I'm trying to decide 14.5 or mini. I own a 22" Kettle that I added a Smoke EZ to and have modified. I mainly smoke for a family of 2....me and the wife...so thinking something smaller might be nice. Let's way the pros and cons of my question..... Cost, time to...

Just saw an episode of Diners Drive-insand Dives and there was a restaurant that made a pizza with smoked slaw. How would you approach smoking cabbage or another or similar vegetable? jz

Hi folks, Just fired up for my first time this weekend my Weber Bullet, of sorts. I bought a Smoke EZ for my Weber grill. Yesterday, Saturday, I followed the Wet Rub method (from the cooking topics section on the main site) and smoked a 11# brisket. It worked well as I matched the...