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I've used most of the methods for starting charcoal, and they all work most of the time. My go to was using the side burner on the grill, but that grill has given up the ghost. My wife loves to burn the yankee candle types in the glass jars, and there's always a half inch of wax left over and...

I have a set on my gasser, flat side up, sitting on the original grates... It's been working fine, but for some reason I was wondering if removing the burner "flavorizer shields would be beneficial? Faster heating?, too much of a hot spot?, just curious what you all thought....

FWIW, 15# bag of charcoal briquets are back at $5.69, If I remembered right. It's decent stuff, don't know the manufacturer other then made in USA. If you have a Lidyl grocery near you check it out.

So the local Lidle grocery store has a sale on charcoal briquets, 16# bag for $4.49 Anyone ever try it?, any idea who makes it? No info on the bag other than made in America, and of course the stores name... Did a online search but only got a hit from the UK, and that review was not great, lol...

A while back I asked about the above and got some good feedback, I ended up getting a hex shaped 12" tube from amazon. Decided to try it out today and figured I may as well do something with the smoke so put in a pan of salt, then my wife decided to put some cheese in too. I loaded the tube 3/4...

Hows it work,? does it work? Thinking about it for cold smoking bacon, etc. They are certainly cheap enough, will be using in a 22WSM Any comment, ideas, or opinions welcomed

I'm looking into one of these, as my 12" CI pan weighs 8pounds, and frankly, I'm having a harder time lifting the beast. The Carbon steel pans are about half as heavy, and is relatively non stick, without teflon, which I'm not a fan of. I see expensive French pans, all the way down to cheap line...

Last trip to costco bought a belly that was on special, when I opened it, got that funky smell, figured it was from being in the cryovac, washed it off and it seemed ok so into the cure it went. Took it out to smoke today and it wasnt ok, lol, so much for a new batch of bacon... So the moral of...

On the brisket tips thread, Shawn W made a argument for real slow for beef, and it reminded me of a feeling I've had about brisket. Way, way back when brisket was first being barbecued, Brisket was a tough practically worthless cut, that the German butchers in Texas figured out that long ,slow...

People always asking about different woods to use, or question about, but I've never seen mention of grape vine trimmings. I know it works, but it's been so long since I used it (once) I can't remember anything about it. Anyone use it? I assume a relatively mild smoke? Lots of vineyards here...

Anyone have any experience with this? Used for cured hams, bacon, etc, wood used is conifers, (spruce, firs, pine, cedar). I have the spice rub recipe, was wondering WHICH wood to use as instructions are rather vague and not specific. OR, are the conifers an ad on to the hardwoods they usually...

I know a lot of people claim the 22WSM is a charcoal hog and the 18 more "efficient" So if you use the smaller charcoal ring in the 22, do you actually realize the savings in charcoal, is it truly more efficient, or does the extra volume of the 22 negate any "efficiency"? It seems to me, you'll...

Last week I did a rare long cook, I added my usual 3-4quarts of water to the pan. Usually I just toss the water and stuff afterward onto the bare dirt of my "pristine" backyard for the chickens to pick through, and blow it clean with the hose. yeah I know, I'm a barbarian. But I digress...This...

I've been making my own basic rubs and lately a plain salt, black pepper, and garlic powder has been my go to.. My daughter recently moved and left a few cooking supplies with us and one was a bottle of Lawry's salt. My wife started using it and dang! it's not half bad, has the basic rub...

Heim BBQ & Catering 1109 W. Magnolia Ave. Fort Worth, TX. 76104 (817) 882-6970 http://heimbbq.com/ Just back from Fort Worth and a visit to my daughter, stopped at Heims Sunday 1/22 at 5:30 pm, in case time is a factor to the review. This is a fairly new brick and mortar place after their time...

Just a heads up, I finally got around to using said charcoal which I bought to compare. The black bag. Well, don't bother buying any, lol I'm smoking some goose pastrami today and used a small snake to keep the temp down. The charcoal ashes over bad and does not like to get the adjoining coals...

Anyone use one?, notice any difference over the stock ring? Just curious because the vent holes in no way equal the volume of the rings holes, and they're shut way down anyway, most of the time. So I'm struggling to see how a ring with more/larger holes is an advantage All theories and...

I've come to think I "need" a spinner, and will probably get the CB . Question is, the spinner ring is 6", ok , but the stacker is 10" . Now I assume you can use the spinner ring like a short stacker, but the 10" stacker is a stand alone ring. Sometimes I think the 10" would be nice for extra...

So I've been making canadian bacon for awhile basically following Bob's tutorial, and it has turned out really well, but until recently, couldn't find a pork belly to play with. I was in Costco "here" last week and saw they finally had some belly but it pre sliced. I actually got the attention...

Was in WallyMart the other day and saw a Kingsford "water smoker" on sale for 39.99.It looks like a small WSM. I hadn't noticed them before, and I don't want one, but does anyone have any feedback on these? Sure sounds like a cheap option for anyone looking for a small smoker.