charcoal

Hey guys, this is my first post but I've been lurking on the forums for about a month since I bought a 18.5 WSM. Over that time I've had a few really successful smokes and haven't really run in to any issues...until today. I purchased some BGE organic lump charcoal and decided to try it out on a...

Hi all! I bought a never used , used performer. I cleaned it up and am happy with it - the exception is the ignitor. The ignitor won't fire. The gas hisses, but no ignition when I hit he red button. Any ideas? It was left in the elements without a cover - Does it just need to dry? Please help!

Hey guys, I recently stumbled upon this product, not a life saver for most diehard charcoal grillers, but a neat product for people "on-the-go" and the occasional griller, such as myself. Looks like they are using a disposable chimney to get the box started and natural lump charcoal, which is...

Finally showed up in the mail today... limit 2. 10% off for military men and women. 5-22 through 5-26.

I have read a few threads on charcoal pricing but they seem to all be for pricing and best places to buy in the good old USA. I'm not sure how many Canucks are out there but what sort of pricing and what are the best stores for but charcoal in Canada?

Hi I'm off to a cabin with some friends for a weekend of eating, drinking, fishing etc. I know that there is a charcoal grill at the cabin, possibly with a lid, but it will be very basic. I have staged a (peaceful) food coup, and have sieged responsibility for the provisions. Menu is off course...

Hi all, I'm hoping someone here might have some knowledge on controlling temperatures on a Weber Charcoal. When I first got my performer, I was grilling perfectly, with the exact temps I needed using a full chimney of charcoal briquettes. Recently reading, I apparently can get the same effect...

How spent is too spent to re-use? Had my second cook yesterday on my 18.5 (a whole chicken, slaughterhouse brined and smoked to near perfection at 300 deg for 3 hrs), and coming from an ECB, I am new to the concept of being able to shut down the smoker once meat is done. I used the Standard...

Hey all! I've had my 18.5" WSM for almost a year now and I'm getting more and more addicted to this hobby! I absolutely love this forum too; so much good input and great stories. I've only run into a few situations where I've had to add more charcoal because I either did not start with...

I have used The Snake method of lighting my charcoal several times now with great results. I have used this method specifically for rib cooks, as I have consistently been getting 6.5 to 7 hours of cooking time at 235 to 250 degrees. The advantages to this method have been: 1) Easier to keep...