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With the help of a longtime Grillfella I was pointed to a Weber redhead with wide wood slats, which he told me indicated a first generation for Weber. I had zero prior interest in a gas grill but when I heard this was probably Weber's entry into gas grills I got real interested. The grill was at...

I have the porcelain 2 tone Blue WSM that Chris Allingham created back in 2004. You can see current pics and read about it’s history on my website. It probably has between 10-15 cooks on it. I used it twice in competitions in GA. I am looking to trade it for one or more old kettles, depending on...

Does anyone know if the 1/4-20 x .625(5/8) zinc screws that hold on the legs on the older wsm's are a common size that Lowe's or HD would carry? Of course mine are rusted/corroded in a bad way.

I first joined back in 2003 when I first got heavy into bbq. I've had several WSMs over the years and used to compete on them. I'd been without a WSM for about 5 years but just recently rescued the 2 tone blue WSM that Chris made and am working on bringing it back to life. I've always enjoyed...

$40 sound like a good price? Need to know asap. TIA!

Can someone give me some guidlines for cooking one of these? It's going to be in the 30 pound range. It won't be in my WSM, but it will be smoked. Looking for help with time and temp. I know I'm looking for ~ 140* internal, but at what temp and for roughly how long? I'm thinking 300* for ...

I saw lots of people eating corn they had bought at a festival, that was obviously from a pit. Anyone ever done this, with the husks still on? I'd like to try selling it at our Mardi Gras parade coming up. I'm thinking maybe boil in some Cajun seasoned water for a while (how long?), then put on...

For this Friday's BBQ sale, I was only able to obtain "enhanced" butts. They contain "up to 5%" of stuff, which the label says is: water, potassium lactate, dextrose, sodium phosphate, and salt. I would have rather not had to buy them, but my butcher is on vacation. So my question is, how should...

Has anyone ever done any weighing of spares pre and post cook to see how much weight is lost? I'm thinking it can't be much more than 1/4 pound per 3 pound slab, but that's just a guess. I'm selling spares this Friday for "Barbecue Fridays" and need to make sure I buy enough. I'm selling them...

I was doing some more brainstorming (uh-oh ) last night on my school-based barbecue fundraising challenge. What about taking my soon-to-be pit to the local city events, such as the art shows and Mardi Gras celebrations and selling barbecue? I'm thinking 4 events a year. I think I could talk...

To raise $$ for my school's pit project (see this thread) , I'm going to sell BBQ by the pound on Friday afternoons to teachers for take-home suppers. Ribs and chickens I will cook totally at school with my WSM. But the butt, which is scheduled on this Friday's menu, I'll need to start at home...

After searching and not finding any recipes I like for a fish spread, I decided to try to make up one. I didn't write down any amounts, so adjust my guesstimates to suit your tastes. 1-2 pounds smoked fish, flaked 1/2 cup mayo 1 8oz. tub Philly Whipped cream cheese w/chives 3/4 cup sweet pickle...

<preface> The following is not a criticism, just an honest question. </preface> I was wondering why you chose "Weber Smokey Mountain" or "WSM" for the common reference name/acronym over the owner's manual name of "Smokey Mountain Cooker" or what would be abbreviated "SMC"? Mind you, I prefer...

Does anyone know how long smoked fish will remain fresh/safe to eat if stored in the fridge? I've made a bunch up into a spread and the days are ticking away...

I received my Maverick thermometer today, and first impressions are good. Keep in mind that this is the first and only digital thermometer I've had experience with. Initial quality looks better than I had expected. The transmitter base has a rubber seal around the battery compartment, as well...

...how long do you think 3 briskets, each on it's own rack, would take on the WSM? Any ideas?

I didn't get any action on this in the "Conversation" section, so I'll try it here. I appreciate any help you can offer! June 6th - 8th I'm hosting a cigar/BBQ/beer/etc party at my house for about 40 people. I was going to do 3 briskets on my WSM (with an extra grate put in) when the guest...

I'm going to get some real BBQing tools this week, and was looking at Amazon's selection. Two sets in my price range caught my eye(s), and I was wondering if any here had comments on them. They are the Sabatier 11 piece set (spatula, grill brush, tongs, fork and 7 skewers), or the Weber 18500...

Somewhere I read about a method of doing ribs that was referred to as a 3-2-1 cook. It was something like 3 parts (cook time) smoke, 2 parts (?), and 1 part foil(?). I seem to be noticing/reading that many competitors DO use foil at some point, so I thought I'd give it a try. Does anyone here...

Is there a chart or something that I can look at to help me understand the various pork cuts? I'm looking at a grocery flier that has "Whole Pork Shoulder Arm Picnic" on sale for $.79/pound. Is this cut good for pulled pork? Is it more like a ham? Is it even a good cut for the Weber? Then they...