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Thinking back to my charcoal grill days, I often cooked pork ribs using charcoal and oak. There was little ability to control temperature so the grill got very hot. I always took them off of the grill when the meat had pulled back, exposing the ends of the bones. They were always "falling...

Cooked a very small (3#) brisket flat yesterday. Because of past long cook times, I cooked st 250 instead of 225. Started at 5AM, hit the stall at 10:30, wrapped in butcher paper, and it didn't move for 4/1-2 hours. When it became apparent that the stall was going to continue for a long...

Thought I would contribute instead of asking a question. After a cook, I put the grates and drip pan in a large plastic trash can, add some dish washing liquid, then fill the can with enough water to cover the grates. I let them soak until the next day, then use some Goo Gone grill cleaner...

I am at a loss concerning use of foil to cover the drip tray and reduce the drip tray cleaning required. Normal width foil does not cover the tray surface with just one piece, two overlapping pieces are required. Invariably drippings run under the overlapped foil creating a tray cleanup...

When I cook brisket or roast the time it takes is much longer than the experts/recipes say. As an example, I recently cooked a chuck roast weighing slightly under 4#. It cooked for 11 hours and only reached 150 degrees in spite of wrapping with butcher paper when the stall began at 140...