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I try to post this on the Virtual Webber site every Christmas, its been a few years since I did this...but it can be done and actually comes out good! I love the Christmas Carol story by Charles Dickens and this meal is totally done on WSM and mimics the actual menu's in that Victorian age...

Hi all, I pretty much was looking for something that would be very traditional and do almost anything to prevent a hot Florida kitchen from having to fire up the oven and stove. Enjoy! Preston

Hi All, I have been doing the "crisping" of the ribs for some time now and it IS wonderful. Also try it with spares too!..Basted and crisped they come out delicious. I actually also do this with my pork butts, shoulders and beef brisket too just before I pull or slice them...adds a little...

You know Joe, I have never had a dry brisket with my WSM. I rub the meat down with whatever rub I am using, wrap it tightly in plastic wrap and refrigerate overnight and let it sit the next day on the counter while I ready the WSM. Ready or not here it comes onto the smoker. I do wait until...

TO add to some of Chris's cornbread recipes he posted in the newsletter this month, some of the best cornbread I have tasted is at the House Of Blues beleive it or not. It is a savory cornbread with just the right amount of sweet. They also have pretty darn good ribs too if you get in there...

To effect a better spread of flame as you crisp up the glaze, one thing I have seen is different blow torch nozzles. I can't remember where but I have seen a narrow flattened blow torch nozzle that spreads the flame out wide a couple of inches. If I can remember where I saw them I will...

Ok the Thanksgiving bird is done and you are all probably stuffed. The next challenge is Christmas! I do a whole Christmas turkey dinner similar to the meal that the Crachits enjoyed in the Christmas Carol on my WSM. Its on my Que website, look in the left frame for WSM Christmas and click on...

Tony, Have not done Pumpkin Pie, but have done winter squash. I think its better to do it without much wood and I typically ran the WSM at higher temps with the turkey (I use no wood when I do the turkey). Regards, PrestonD

Just use this site...there is more knowledge, skill and expertise on this site than at Weber. We just let those folks make a heck of a grill and smoker... PrestonD

Hi David, My favorite trick that gets everyone crowing for my spares is to do the following: 1) Night before I rub a sweet onion mustard on them and sprinkle them with my favorite rub and wrap them in plastic wrap and let em sit and soak up that good flavors. Next day I remove the plastic wrap...

Yeah I been using my Taylor or Polder probes for measuring dome temp at the vent and have had working probes for over a year now that have lasted. But I take extra care of them. Regards, PrestonD

Hi there.... What you are seeing I think is a change in physical state from a solid to a liquid of the fat in the pork butt as it renders into grease. This change in physical state is absorbing a lot of the energy (heat) from the smoker and that is why I think it is taking so long in that...

One way to impress your freinds and your boss is to download the new WSM wallpaper that Chris A so kindly provided, its great!!!! It starts off the conversation..."so you like bbq??? Well let me tell you about that..." Preston D

I have been using both but the cherry has been a favorite lately for me. Apple is excellent on chicken though. Regards, PrestonD

Hey Dale, When you are done with the ribs smoking, try placing them directly on the grill over the remaining coals in the smoker for a little braising and baste with some sauce for a few minutes. Everyone who samples these love the taste! Regards, PrestonD

Try and make some of it into chili or into a Brunswick Stew...both very delicious!!! Regards, PrestonD

Hey there, You really ought to try the high and fast method for chicken that Chris talks about on the Cooking web site. The skin comes out crispy and the meat juicy. Then next try a boston butt as it is very forgiving. I rub the butt with mustard after scoring it and I also take it off the...

Yeah I agree and my post was not to get folks wrapped up about the temps and all...but as an accrutrimental toy to the joy of the BBQ processes...I like! DATAQ sells a 4 channel analog input remote data acquisition module in a $25 starter kit. This is about the size of 2 packs of cigarettes...

Hi Chris, I noticed the chart and graphing in the new newsletter. What do you use for your temp measuring devices? Does it have a PC interface? As always this months subject on the newsletter is exceptional! Regards, PrestonD

My local Sam's here in the greater Daytona Beach area has "Enhanced" ribs and they come out tasting "hammy". They are packaged with 3 slabs to a cryovac. Now they also have like a butchers window and you can get fresh cut ribs with out the enhanced juice. I am going there cause I do not like...