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Hi, I need some help. I need to make a cheesecake for a grilling contest the weekend after next. I'll have kettles and WSM's. Has anyone done this before? Do you have any recipes, suggestions or thoughts? Any help would be appreciated. Thanks! Eric Devlin

Hi, I apologize if this is already covered. I did a search and didn't find anything. Has anyone used the new Cajun Bandit stacker for the 22" WSM? If it works effectively, it will be a great addition to the arsenal. Eric

Hi, I've been going with an apple flavor with my ribs in competition, using apple powder in the rub and cider vinegar and apple juice in the sauce. I'm happy with it, but I've been thinking of trying cherry. Has anyone had any experience with that? What about in competitions? Thanks! Eric

Hi, Is anyone going to be at Smokin' at the Maples on Long Island on August 4 and 5? My nieces team will be competing and I thought it would be cool to get a bunch of Weber guys there to hang out and chew the proverbial fat. We will be cooking on 3 WSM's and a 22" OTP. Everyone is welcome...

Hi, What's your favorite accessory(ies?) for the kettle or WSM? It may sound stupid, but I really like the Weber fish spatula. It's super wide, well made and I use it with most everyone grilled and a lot of stuff smoked. Also in my top five, welding gloves, pizza kettle, thermapen and...

Hi, How do you clean the exterior of your WSM? Mines looking a bit rough. Just wondering what experience shows is the best method. Thanks! Eric

Hi, I know that this is probably a very basic question, but does anyone know if any of the BBQ Guru devices will control 2 or more smokers at once? I'd like to get one for competitions that will control 2 or 3 WSM's. Obviously I'd have to get extra probes and fans. Thanks, Eric

Hi, I'll be competing at a kosher contest on June 10th here on Long Island. Every team will be given 2 22" kettles to use for their turn-ins (brisket, beans and beef ribs). This should be a fun and VERY unique contest. If there is anyone from the area that is free and would be interested in...

Hi, I know that some tech forums have 'road maps' for old, but popular topics. I was wondering (hoping?) that there might be one here for smoking on a kettle. Is there an accumulation of posts about this anywhere? If not, no big deal. I'll just dive into the search function. Thanks! Eric

Is anyone attending WilliePallooza this weekend? www.williepallooza.com I know it's a long shot (a VERY long shot), but if you are attending AND you happen to have any Smokin' Guns hot rub that you could part with, please let me know. Other than that, stop by, pull up a chair and say 'hi'...

Hi, I'm not happy with how my burnt ends turn out. Does anyone have any methods that they would like to share? Any help would be appreciated. Thanks, Eric

What temp do you cook your longbone short ribs to? How long does that take you? I didn't realize that I was out of beef rub, so I added some garlic powder, ancho and espresso to Montreal Steak Seasoning. They are on the 22" WSM now at about 250. Thoughts? Thanks! Eric

I got it off craigslist for $20.00 and I'm not exactly sure if it's an old performer or what. Thanks! Eric

Hi, I recently got an older performer off of Craigslist and I was wondering how difficult it is to disassemble and then put back together. I'd like to take it to comps, but space is a premium. Any thoughts would be appreciated! Eric

Hi, Although I'd like to imbue flavor via rub in ribs, I'm hesitant to rub them the night before. The salt pulling out moisture and imparting a 'hammy' flavor will negate any other benefits. I was thinking of making 2 versions of our rub, one w/ salt and one without. I'd use the one without...

Hi! So, I usually cook my brisket pretty much the way it's usually smoked for comps. I trim, inject, rest, pat dry, rub and smoke. I was cooking (casual) w/ a friend a while back and when the brisket was ready (early) we decided to vent it and throw it in the cooler. We did one thing...

Hi, I've been thinking lately that I've been using too much charcoal in the chimney for an effective use of the Minion Method. It seems that I've not been getting as long of a cook off the WSM (either size) as I'd like and my concern is that by putting in too much hot coal I'm burning what's...

Hey, There's a comp on Long Island coming up on April 14/15. I'll be there cooking w/ my nieces team. Anyone from here attending WilliePallooza? It's the first comp of the season for us. Eric

Hi, We use a commercial sauce at comps and we get them in the big gallon jugs. We invariably have too much to use at a single comp and I was wondering about the feasibility of freezing the remainder and using it at the next comp. Thoughts? Eric

Have you noticed any appreciable difference between using a rib rack or laying the ribs directly on the grate? Can two racks of spares fit comfortably on the 22" grate? I've been using the rib racks up till now, but I figure that winter is a time to rethink comp procedures. Eric