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Just purchased the 22.5 OTG and was thinking about getting the Weber rotisserie to go with it. Does anyone know if the rotisserie would fit on my 22.5 WSM?

When I started learning on my WSM a few years back, from all the info I have gathered on this site from members & from the cooking topics, always said "Leave the top vent opened at 100%". Make temperature adjustments with the bottom three vents. Lately I have been reading many post from members...

God I love my 22.5 WSM! Always reliable and predictable. A real workhorse! Started with 5 butts ranging from 12.5 to 9.5 lbs trimmed and tied. Thursday evening I rubbed down with yellow mustard and Chris Lilly's Championship recipe. Friday evening I injected with Chris Lilly's recipe(both found...

Hello everyone, I'm planning on smoking a chuck roll in the 15-20 lb range. Doing it like I would a pork butt. Is there anything different such as less fat content? Will I need to worry about the roll being to dry? Will it be a little tougher? Any insight would be appreciated.

Hello all, Going to be putting on 3 10lb butts in a few hours & I would like some input regarding rotating the butts. I'm using a 22 & smoking them on the top grate at 225 until they reach 195 internally. Thx.

Hello all, Can anyone recommend any good smoking books. I have the "Smoke & Spice" by Cheryl & Bill Jamison and enjoy the recipes. But there are so many others at the bookstore that I don't know what to choose. Any input would be appreciated.