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This weekend I get the chance to have someone other than family try my pulled pork. I'm doing a few butt's for my fire company fundraiser. I have everything set with supplies and time, I'm just struggling on how I can hold the meat and keep it juicy for long periods. We start serving around five...

I have been using the CL method from this site since day one for me with my WSM. I have had a ton of success with it! My only crutch has been using a commercial BBQ sauce with it for the sammiches. I would like to finally move to the next step in my road to BBQ and make homemade sauce. I don't...

We had a last minute surge of guests and now it seems our fresh kill 25 pounder will not be enough. This gives me the opportunity to do two 6 pound breasts in the WSM. I have done a breast once in the past and it turned out great. That was a butterball and was enhanced. I didn't add anything to...

I'm cooking so much on my 22.5 that my fridge is filling up with plenty of left overs! I thought maybe my next purchase would be a food vacuum sealer and a small kitchen scale. I have a scale picked out, more or less, but I am confused with the over abundance of Food Saver models out there. I...

This weekend I plan on cooking a couple of shoulders for a small get together. I have yet to do a shoulder but have read a ton on it here. I know to expect a 12-14 hour cook on my 22. Here is where I am stuck. I would like to have it ready to eat around three or four in the afternoon. I know I...

I'm looking for a way to smoke more ribs in my 22.5. The goal here is to smoke as many racks as possible in a 22.5. I figure I could lay them flat and maybe squeeze six in...maybe. I have seen racks to lay ribs vertically on the grates and thought maybe that would be a better way to go. My...

I'm pretty sure it's just my OCD kicking, but I'll ask anyways. Is there any issue with using a rib rub for other cuts? Shoulders, short ribs even chicken? The rubs I speak of are Meatheads Memphis Rub and the Texas Sugarless rub from our site.

I built up my courage and finally took the plunge with a longer cook. I got a chance to go to my local restaurant depot with a friend who has a card to get in. I was in heaven. There was so much good food waiting to be prepared. When we pulled up there was vehicles from at least four different...

Nothing to see here but an extra thread! Mods, can you delete my error if possible?

Cook #2 last night. A small pork tenderloin. My last smoke I under shot the coals, this one I over shot it. But, I did close all the vents after and saved some coals. I impressed myself with that one. The meat was pre-marinated in a honey mustard sauce from the grocer. I usually grill this up...

This week I picked up my first smoker, a WSM 22.5. I posted about my experience buying it over in the "Introduction" forum, just in case you were interested in reading about it. I decided to try something easy for my first cook. I picked the chicken recipe form the forum here. I have been...

I have a plain and simple pork loin I found in my freezer. Until this week I always grilled these up and the gasser. Now that I finally have my WSM I thought I would smoke it instead. I did some searching and couldn't really find what I was looking for on the site, so forgive me if it has been...

Greetings Weber community. I thought I would check in and say hello. I have been a long time lurker here trying to take as much information as I could from the site. I have wanted to try my hand at smoking foods for a while now. A few little signs over the past two weeks has convinced me it's...