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I am now experimenting more with lump charcoal for grilling because more brands of lump are available in Alaska (at least in stores around Anchorage). My question for you lump experts is how much do you use to start with. I have a Smokey Joe, an 18" OTG and a 22" Performer. With briquettes it's...

I cooked a split turkey breast yesterday in the WSM (top rack) without a pan between the bird and the coals. I used half a ring of Stubbs charcoal lit by the Minion Method. I was able to bring the dome temp to 300 and halt it there with all vents at 25%, then I eased the temp up to 350 by...

I had some chopped beef brisket in the freezer that was leftover from a smoke I had done several months ago, so I combined that with leftover moose burgers I had grilled this week and a little leftover moose sausage to make a pretty decent chili last night. Nothing fancy, just sauteed about half...

Copy and paste this link in your browser to go to a NY Times web article on a bbq joint in Hemingway, S.C. An interesting and enjoyable read. Also check out the multimedia links on the left side of the web page for an interactive graphic regarding Chris Lilly and the Big Bob Gibson Bar B-Q team...

Trying for the first time today a long cook using a clay pot base instead of water in the water pan. I bought a 14 inch clay pot base at HD and double wrapped it in heavy duty aluminum foil and then set it on top of the foil wrapped WSM stock water pan. Fit perfectly. I have a ring full of...

Jamie, I have all of your Weber grilling books including the latest "Way to Grill" and they are great. My favorite that I always gravitate back to is the red "Big Book of Grilling". That's the one that showed me after all of these years how to grill perfect salmon by starting it flesh side...

I am providing bbq for a party this Saturday and have 20lbs of my smoked PB which is in the freezer in vacuum sealed bags with each bag containing about 1 pound of bbq. If I thaw all of the bbq but do not use it all, can those unopened bags, which will be on ice in a cooler, be re-frozen for...

As the pulled pork I prepare on the WSM is tasted by more and more people, I am asked more and more to bring my BBQ to small gatherings and parties. Don't mind doing that if I have the time, but the groups I am asked to feed keep getting larger so I wanted some advice from those on this site...

Cooked a 16-plus pound turkey on Thanksgiving using the Minion method for the charcoal and starting with the botton vents full open. All went well considering the outside temp that day never made it above zero. I did not wrap the WSM with any heat shield or insulating material, just let the WSM...

1. Pan-Sauteed Halibut with Fresh Tomatoes & Basil 1 pound fresh halibut, cut into 4 4-ounces pieces Seafood Breader (I use House of Autry) 2 cups diced fresh tomatoes 1/3- 1/2 cup fresh basil, chopped 1/4 cup white wine or Vermouth (optional) 2-3 tablespoons capers, drained (optional) Salt...

The source for my wood chunks has typically been Wal-Mart because they are the only store in town that always carries hickory chunks instead of just chips. The brand Wal-Mart had last year or at least the source of the hickory for that brand seemed to produce a more intense hickory aroma than...

with Labor Day, college and pro football season right around the corner. Might as well get the trash talk started. Will it be the butts vs. the briskets or the ribs vs. the chickens. Stopped by Costco today to pick up a few household items, got the bbq fever being around all that meat and walked...

Attempted my third brisket on the WSM during smoke day and though it has a great smoke ring a lots of flavor, it's a little on the dry side. About a 5 lb cut with a nice fat cap but it took 13 hours to reach 190 internal temp. Hit a 175 degree plateau 7 or 8 hours into the cook, then dropped...