Recent content by dledmo

That looks like you would need a forklift to get it out!

I did brats and wings yesterday over charcoal. Today I did steaks along with corn on the cob and asparagus on the gas.

Let me get a plate and some hot sauce!

Love a good burger!

I was wondering what totchos were.

That last picture could be on the cover of a food magazine!

Nice, I'm planning on wings this weekend.

And the cliffhanger is what did you do with that delicious looking meat?

Gas or charcoal would be a good starting point. Budget is a factor. And then everyone will tell you "Weber", which makes really good of both.

Looks like a classic Griffloaf, very nice. What did you think of the WSM in that size? Would there be enough room for 2 racks of ribs standing vertically?

Looks great as usual V! How was it?

For grates check out "expanded metal grating". Commonly available from hardware/construction stores. Any thoughts about size, shape, etc?

There are some people who were frequent posters on this forum and have focused more on Youtube, the first 2 I think of are Larry Wolfe aka Buckethead and 007bondjb. Anyone know of any others?

Perfectly fine to do with almost any meat off the grill, aside from small pieces and veggies which cook too fast. This is called "searing", there is also the "reverse sear" where the food starts over the cool side and finishes on the hot. Try both and see what you prefer.

With bone in chicken the cook time is longer, start with a full chimney (depending on chimney size) and adjust from there. There are always variables to consider such as wind, air temp, size of the meat etc. Two whole chickens will probably take up most of the 18" with some pieces being almost...