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Usually cook a 13-15 pounder in my weber 26.75 inch kettle with the smoke-n-sear taking up aboyt 30% of the space on one side. How big of a bird can I fit on the other side, might want to go bigger?

My brother has 22.5 and 26.75 Weber kettles, I think he'd like a griddle for XMAS. Does anyone make one for these grills? Didn't see anything on the Weber site. Thanks.

Someone arranged for a handful of refugees from North Korea (possibly the bleakest, worst sh*thole on Earth at this time), try American bbq for the first time! Makes me appreciate how lucky Americans are to have won the lottery by being born here. And it makes you appreciate the way that food...

I just received my smoke-n-sear for my 26.75 inch kettle. Website and videos claim it can hold 250 for 6-8 hours. This product also offers a "no questions asked" 30 day money back guarantee. I want to try a few cooks, see if it works as advertised. If so, I will keep it. If not, I will send...

I currently have a gas grill for when I'm in a rush, a 22.5 inch kettle that's usually used for my rotisserie accessory or pizza kettle, and a 26.75 inch kettle that I use 90% of the time, for everything from slow-cooking ribs to grilling steaks. I do OK with ribs, haven't had great success...

Jamie, what's you rgo-to method to grill pizza? I htink I saw your recipe in Way To Grill. Have you tried the Kettle Pizza accessory? I'm having OK luck with that. Good luck with the new book.

I have been buying pizza dough from a local pizzeria, and using my Kettlepizza, with good results. For the amount of dough they give me, it usually results in too large a pizza for my stone, so I usually discard about 25% of the dough ball. Yesterday I forgot to do that, so I ended up with a...

went to a tavern in central CT with a friend of mine thi sweekend, they had an item called "pig wings" that he told me I had to try. Looked like a 3 ounce hunk or rib meat with a thin, clean bone sticking out that made a perfect handle. Appeared that they were smoked and then fried to crisp...

When I make baby backs, I usually only make 1 rack, and I usually use Kingsford briquettes with 3 large hickory chunks, usually gives me a great smoke taste and ring. Neighbors over yesterday, so I made 4 racks, used 4 hickory chinks (only 1 more than when I make 1 rack) and not much smoke...

When I have a hankerin for a good steak experience, I buy ribeye steaks, and grill them directly over a high-heat lump fire. I was watching a TV show last night, and they showed 2 options. (1) cook ribeye steaks over indirect medium heat for a little more smoke flavor. Looked good, but no...

OK, I just returned from a short work-then-fun trip to New Orleans. Loved the jumbalaya I had in some holes-in-the-wall that were recommended to us. Anyone got an authentic New Orleans jumbalaya recipe?

I'm using the Kettle Pizza accessory, and starting to get pleased with the results. Problem is, with heat that sometimes hits 800 degrees, I have cracked both my stones - one from Walmart, one from Weber. Can anyone recommend a stone that can handle that heat? They sell stones at the Kettle...

Had a hunjering for BBQ beef, so I'm trying my 1st chuck roast. 3 hours at 250, then I foiled it with some beer in a pan for about 2.5 hours, average temp of 250. Just checked, it's pretty tough, not anywhere near "fork tender". Leave it on, or did I overdo it? It was a 6 pound roast, no...

My wife bought me cast iron cooking grates for my Weber 22.5 inch kettle, it says it is pre-seasoned. I have the one that's one grate with 4 removable sections. Question - how do I care for this and clean it, as I want it to last? I have a very stiff wife brush I was using on the standard...

Currently, when I smoke (ribs, pulled pork, etc) I use my Weber 26.75 inch kettle. I have that working pretty well. But I'm looking to move up to a dedicated low-and-slow toy. My first thought was a 22.5 inch WSM, but I am also drawn to those horizontal barrel smokers that I see on TV. I...

Does brining negate the need for injecting, or are their benefits to doing both on the same bird? Also, I see some people dry the bird after brining, and let sit in the fridge for a day. Is this to ensure crispy skin?