gourmet

First post, hope its being posted to the right place. Nothing original here, but wanted to post my modified Brinkmann Gourmet. Standard lid damper with a 22.5” WSM damper. Instead of gasket rope around the lid, I put self-stick nomex ½” gasket around the lid, and also another round strip...

Just wanted to get some opinions from the pros before I spend a bunch of money: Which makes for better BBQ- Granulated onion/garlic or Onion/Garlic powder? All of last summer, I used "powder" because it's cheap and readily available. This year, I'm giving serious thought to ordering...