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Hi Guys, if you have this expandable rack and no longer want it let me know. Thanks.

I was at Ace Hardware today and they have a Performer setup. Surprisingly, the lid is vertical when in the holder- it's no longer angled at the grill. Is this a new design? Also I hadn't seen the color before, like a flat red.

What do you put under your charcoal chimney to protect the ground? I used a paver for years. It broke, thought I'd try a clay saucer and it cracked from the heat on the first use. It's a shame it cracked- I liked how light it was and the ashes remained in the dish. Next I'm thinking of cheap...

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After a year of wanting to hang a turkey, I finally received the new weber rack this week and got to it. Just like chicken, this turned out well and I'll probably not cook either on the wsm any other way. A load of kcomp on top of lump The rack set up Turkey ready, one salt/pepper the...

A big thank you to the pork steak experts here. Did my first one tonight. I wasn't expecting much and am floored at how good it was. You guys rock. If you haven't tried it, do. Here is the method I used...

Kind of a crappy weekend after getting hit hard with a cold on Friday, but the pork loin that night turned out to be my best ever. So good in fact you should try it. 1/4 pork loin butterflied, marinated overnight in Johnny Fleeman's marinade, and 1/4 pork loin injected over night with 2:1 guava...

Picked up a nice rib roast. Cut the fat off, trussed it as round as possible, rubbed with Meathead's Cow Crust and let it sit for a few hours. It turned out to be a faily annoying cook- struggled with temps and dodged some unpredicted rain. The key to using the roti is temp control and today I...

Someone told me that Weber makes an upscale line of products for independent hardware stores. That more stainless steel is used, etc. I was at ACE hardware this week and they have a OTG in green that has a thermo in the lid and a heat guard under the handle. That didn't seem to make sense until...

Hi Dave, will you share your brisket process with us? Also, what's your favorite way to do sausage?

Kevin, in another thread you mentioned you have not modded any of your wsm's. So, does that mean you always cook with water in the pan? Have you ever tried cooking without water?

Will you share any closely held tips for the wsm, kettle, or bbq in general?

What's your opinion of using original Kingsford blue bag briquettes for grilling, and in a wsm?

If you have not tried hanging chicken (ala pit barrel cooker style) over an open pit, you need to! The rubbed half was very good. This was among the best I've had. Here is my take using a wsm. Started with a ring 3/4 full of used kb (so there would be no igniter smoke). Poured a half chimney...

I've been smoking turkeys lately and keep having the same issue- the dark meat is overcooked by the time the breast is ready. The white meat will be great but the dark is a little dry/almost stringy or completely stringy. Smoking at 325f with an water empty pan. A few weeks ago I smoked a pork...

Has anyone ever made the Honey Brine for turkey? I just did and something must be wrong. I doubled the recipe and you use 3 cups of k salt to 2 cups of honey. I don't have a honey brine I have a salt brine that smells like honey. This can't be right. Has anyone used this before...

Can use some input on today's beef rib smoke. Started with an almost full ring of new kb and used a full chimney of lit- I didn't use a full ring as it was only going 3 hours. There's no wind, am using an ique. All is well and after 2 hrs of 325 the temp declines to 290 and remains at 295 with...

For some reason I never tried a naked fatty before. Made one today, a plain jimmy dean sausage chub, smoked at 300 with pecan wood, up to 180. Wow! How is something so simple so good? Great plain or with a touch of mustard. If you haven't tried it, you should. :cool:

I read that some guys are using the 18" ring in a 22" wsm. Just curious about how well it works/the details of cooking with it. I assume you burn through the ring fairly fast. Does it come up to temp slower?

Over the weekend I had a great time taking Harry Soo's bbq class. While I'll protect his class material, there is one idea which I doubt he would mind getting out; one I've not heard of before. We all know Harry is a proponent of not using water in the pan. So...he foils the heat shield from...