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Originally Posted by A.K.A. 
G.F., I have that exact grill grate. With pork shoulder or St. Louis style ribs, I try to keep the temp under 300, and have been using lump hardwood charcoal. It burns hotter and faster, so tending is every 30 minutes or so. My Weber has a thermometer on the lid, and that is what I am most concerned about is low and slow heat.
I too use a pan underneath the meat to catch drippings and put a mix of water and cider vinegar in it.
I too use a pan underneath the meat to catch drippings and put a mix of water and cider vinegar in it.
So are you saying your problem is keeping the temp down rather than up?
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Originally Posted by A.K.A.
Much of my travel takes me throuhg the Carolinas and I eat as much good barbecue as I can get. Sometimes I get to have a conversation with a pit master who will let me look at his fire. These guys who make barbecue their life are appreciative of those who recognize the quality of their craft.
I envy you sir. An iBuddy of mine just went on a texas BBQ tour. He's thinking of opening a BBQ joint and went on a trip solely to eat BBQ and get ideas for his possible restaurant. I would LOVE to be able to do that.
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Originally Posted by A.K.A.
Marriage is a wonderful institution, and a wife who can or will cook is a treasure in our modern times. My wife became full time housewife just three years ago. We both try to follow a low-carb lifestyle, but occasionally she will see a recipe or worse watch Ina Garten and make something delicious and fattening.
It is a wonderful thing. We used to eat at like 9 every night because by the time I got home and got something made it was late. Having a meal ready when I get home is spectacular... As for Ina Garten. I can't stand that broad. Gee Ina, I wonder why you're a big fat pig. Got enough butter in there?
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Originally Posted by A.K.A.
Your pictures prove you are the master. Thanks for sharing.
I don't know about master. I do alright. But I'm still learning. And I'm OK with that. While I learn I make mistakes. Hopefully I can impart what I learn to everyone else so they don't have to make the same mistakes I do.
