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Hi all! Many years since I have posted on here. Good to see it is still such an active forum! I just took the plunge on the charcoal Go-Anywhere. I have the portable Napoleon gasser but it is not as portable as I want it to be - and I love charcoal cooking. This little go-anywhere is going...

Hi everyone - it has been a long time since I was last here. I assume this is still the best place in cyberspace for everything Weber! I bought a Big Green Egg a few years back and have been using that almost exclusively - and my Smokey Joe for portability. I have had my Q100 since the 2007...

So I think I messed up. I had 2 butts in the freezer sealed in a 2-gallon ziploc. I took them out of the freezer on Monday morning and put them in a 5-day cooler covered in water. The intent was to check them last night and see how they were doing. Well, I forgot. I got home from work today...

So in my haste to get off to work today, but have everything for tomorrow ready, I took 2 cryovac packed babyback slabs out of my freezer (about 7:00 am)...they ended up in the garage on top of the freezer for the day. Outside temps got to about 55 today and when I got home at 5:00, they were...

So I had a batchelor weekend this past weekend - wife and daughter were out of town. I was cooking! All started well – did a 22# rib and belly section on my stick-burner. Got lots of nice chopped Q out of that to fill up me and a couple guys while watching football. Instead of freezing the...

So I was at Costco the other day and saw a beautiful choice brisket flat - 3.11 pounds. Couldn't resist it... I've only smoked a brisket twie over the years...my Eastern NC roots just won't let go of the pork too many weekends. So the question is, for a 3# trimmed flat (no fat cap) is it...

So I have had my thermapen for a few years now and I haven't had to replace the batteries yet. Recently the top LCD in the tens place has gone out - so when looking at an 8 on it, the top bar across is missing. This isn't critical in that there are no numbers that are distinguishable without...

So I need to make a makeshift grate for my pig cooker - recent trip to Lowes found some black cast iron pipe - not the sewer drain style, this is used for plumbing gas inside the house. It appears to have a thin coating on the outside - I was thinking of burning this in my cooker on high (about...

For the last 10 years I have had a flat top oil drum style cooker - it was 100% charcoal/wood fired - and was big enough that I generall cooked the pig indirect style - basically a big ring of coals around the outside of the charcoal grate lit Minion style. Then towards the end I would get...

So, very general questions here - first, are there any advantages/disadvantages to the older or newer versions of the software? Seems I have heard good things about it here and elsewhere in general and am considering the purchase. Heck at $20 or so, it is really just worth the gamble but...

So, in reading this board more here recently than I have had time to do in the past couple years, I'm so intrigued by the spare vs baby debate that I'm going to cook both this weekend! Figure I'll buy my traditional 3-pack of babys and a couple racks of spares and see what happens! So...in...

Well, my current WSM is about 12 years old - it needed lotsa of help: new grates all the way around, 2 vents on the bottom required gentle attitude adjustments with a small hammer to turn them, the access door has been bent so many times it just needed replaced, one of my legs was bent, etc...

Morning all- I'm smoking my second tri tip today - planning on a slow smoke with oak and then searing on a hot kettle. Anyway - this is my second tri tip and again I can only find enhanced - the first was very salty - and I didn't use extra salt in my rub so it is all from the enhancement...

So I'm trying to come up with something new to try. I really like the beef on weck sandwiches and have seen various recipes calling for baking a beef roast of some sort at high temps for a short period of time. The jist of this sandwich is thinly sliced beef topped with reserved juices and...

Anyone feel free to provide comments, I guess this is more for Chris though. The beef tenderloin you did in this cook weighed 5.6 pounds before trimming - did you weigh it after trimming? Just wondering how much you lose in the trimming process. Also, do you find it easier to cut the finished...

Hello all- I've been smoking on a WSM for about 8 years now - and been cooking whole hogs for about 6. For the whole hogs I use an old flat top oil drum that I fire with charcoal primarily and wood chunks for smoke. I recently cooked in my first contest and am considering a new whole hog...

Hello all! Question - for those that have used them, can you give the pros and cons to these grills? I am a cahrcoal guy through and through, but am looking to add a grill to my arsenal specifically for our beach trips. We have a beach access for 4x4's year round and go out there once every...

Hello all- I'm thinking of cooking Raichlen's butterflied jerk pork shoulder from "How to Grill" this Saturday (for international WSM day!) - 2 questions - 1- has anyone ever tried this and was it good? 2- How long of a cook should I plan for a butterflied shoulder - assuming maintaining my...

Hello all- I tried to do a high temp cook on the WSM the other day - with little success. I was basically following Keri's turbo chicken steps - but with much more chicken. Here's the deal: 3 grates in the WSM fully loaded - legs on the bottom, thighs in the middle and brest on top. And I...

Seems odd to me...that this question comes up during the very month that capacity of the WSM is the front page topic! Anyway, I did some searching and didn't find any threads that looked like they had my answers...although I know I have seen similar ones before. I am going to be cooking approx...