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Hi, I will be doing tri tips tomorrow. usually I will direct sear than double wrap in foil for 25-30 minutes on the direct heat. The foil makes it a little difficult to monitor temps using a Taylor Elite thermometer. Has anyone ever noticed a difference in using foil pans versus foil? Im...

Tomorrow I will be cooking 3 slabs of BB and 3 racks of spares at the same time on my 22.5 WSM. I plan on putting all 6 racks on top in a rib rack. I also plan on foiling. Not sure if this is the best way to go so I am open to other suggestions. Also, will I notice a difference in the...

So far I have only cooked what we are planning on eating for that day. With the holidays here and the parties that come with it, I want to learn the best way to cook my ribs on Friday for a party the next night. Right now, my only plan is to cook as normal then on Saturday night turn up the...

I picked up an older 18" Weber kettle yesterday for $20. It has a vintage look wooden handles and all(no pics cause I dont think I can upload from my computer). I have wanted an older style for a while so for me it was a good find. Now for the rehab. I have started by cleaning up what I can...

I have had my 22.5 WSM for about a year now and have really enjoyed it. I have used water and a towel to clean the outside but after some of my last few holiday cooks, the water and towel just dont seem to cut it anymore. Can anyone give me some tips on how to keep my WSM looking good? Also...