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Well no wonder I couldn’t find! Lol! Thank you for the information. Now just need to decide if want them versatility of LP (put anywhere on patio) or go NG. When my old gas grill (non-Weber) gave out, I bought a Weber Kettle “to get by” since I was already using a Smokey Mountain.That was 10...

Anyone have the part number or link to convert to NG? I was looking to get son one as he just bought a house. But I kind of would like one for myself as well. I have a NG hook up outside. I‘m assuming it would be same kit as for the SE-335? As this appears to be same grill with a few minor...

Just thought I note, that I ordered and rec'd this so they are still available. Fits perfect in my 22.5" OTS. Haven't actually used it yet. I plan to break in with some nice NY Strips, but just haven't had a chance yet.

Well I found a perfect sized galvanized bucket that works perfect. So I don't think I'll need the ash catcher. Yea, the slide-a-slide is something to consider. I keep missing the little hook for one thing. I love those coal holders. Made the best pork tenderloin (and doing one tonight)...

Any other recommendations for needed accessories? So far I got, -Tool hanger -Weber wire grate cleaner -Dual coal holders -Weber cover (tho it is grey and seems much thinner than the black one for my WSM) -Char-boil CI replacement grates (on order) I'm looking for the right size galvanized...

Almost on a whim (not really, but long story), I bought a new One Touch Silver Saturday. I was getting a ton of Kingsford for my WSM since on sale and saw the One-Touch and thought "why haven't you bought one? You have the charcoal anyway for the smoker". So I did! Grabbed the tool holder...

I did two huge rakes of Pork Spare Ribs. I typically do them at 4 hours, but they just didn't quite perfect, so I went 5 hours. Wow...just amazing. I just the Weber rub they sent out in the email the other day for t-bones. Salt Pepper Ancho Chili Powder Coco Powder Brown Sugar Was very, very...

I've had no luck with cooking their briskets, but I think that is me, not them. Yesterday for football, I slow smoked 2 huge racks of Pork Spareribs. For some reason my Walmart marks these down from their normal $2.49lb to $1.74lb at some point. I haven't figured out the system yet. But every...

One of the biggest hits during Thanksgiving was the smoked Pecans I did. Yea, I just took Pecan halves mixed in a little melted butter and put in a pan on smoker. All I had on had was Apple wood chunks (what I was using for Turkey) and so used two of those. I smoked about 2 hour, stirring every...

I've kind of locked into the 1.25-1.50 hours per pound @ 250 lid temp for butts. Yes I do check the internal temp of the butts. And while I shoot for 195, I won't pull off the smoker until it has been on there 1.25-1.50 hours per pound. I'm still learning on the WSM, but it seems so each to...

FYI...follow up... The 2 boneless I cooked turned out great. I went a full 16 hours with the internal temp reaching 195 at 14 hours. I left on the smoker another two hours with the smoker holding right at 225 at the lid. I did a basic rub from Smoke and Spice applied after a thin coating of...

Yea, that is my thought. And IMO, you pretty much have to tie it or band it. Otherwise it is just a sloppy mess.

My theory is the bone helps cook the meat from the inside out. My wife picked up a Costco package without realizing it was boneless. They were two to a pack (shoulder). I cooked one and was very good good. But noticed it took a lot longer than a bone in. By several hours. I'm guessing the bone...

After less than perfect trial run two weeks ago, I basically used this method for T-day. I did use a self basting bird, so I cut salt in half. But everything else pretty much the same including the icing of the breast. I had a 16 lb self basting bird I used two full lit chimneys of coal (one...

OK, minor question, but guess I'll ask. Is REAL maple syrup needed/important/key to this brine? The wife and kids use syrup all the time (I don't). So we have a pantry full of pancake and waffle syrup that has "natural and artificial flavors". But we have no real maple syrup. I'm sure the...

Interesting! I think you found that the same time I did! My dad brought me a 16lb frozen turkey to use for thanksgiving. It is clearly a self basting bird and marked 8% injected. Since I had not decided if I was doing self basting or a full on brine, I looked next time I was at the store...

Thanks for the responses. And that is why I posted even before the results. Figure there is always room for improvement. Oh, I'll try again. No doubt. Probably next time I find a deal! Yea, I know Walmart might be the difference, but I would tend to think it would be fairly subtle if I had...

Well interesting. If flipping and rotating doesn't generally lead to better results, I'm at a bit of a loss. Unless I just held it to long in a cooler? Tho when I unwrapped it was warm, but not hot. Yea, I know got a good deal on it. Wife liked it, but there is no doubt, much of it is just...

Well brisket was...inconsistent...but good taste. Part was dry. Likely overcooked. It would not hold together when cut. But it had good taste from the rub. Other part was moist and tender to very moist. It was melt in your mouth good. My first brisket on the WSM was a total fail. Not eatable...

Yup, just slightly modified. I made my own run last brisket and while it was a fail, the rub was a fail as well. So I'm kind of going back to basics in hopes of just getting a good brisket. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div...