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Six years ago i bought a new 18.5" WSM that lived its entire life outside in whatever whether there was. It never rusted a single bit. I have now owned a brand new 22.5" for six days and, even though I didn't intend for it to happen, it got a litte rain on it this past Thursday night. It...

...and I am stuck at work until after six today. ****.

Is it any better quality than the one in my 18.5" I bought six years ago? If not, has anyone come up with a good alternative?

My six year old 18.5" WSM was stolen a month ago. It is time to replace it, and I am trying to determine how much extra coals I will use if I get the 22.5" instead. Any thoughts will be appreciated. Also, has anyone tried to use the charcoal ring from an 18.5" while cooking in the 22.5"...

My six year old 18.5 was stolen today. Several modifications made and more than a thousand hours of highly succesful cooks. That WSM made people think I was a culinary genius. They also made off with my 32 quart stainless turkey frying pot. Literally a hundred turkeys and whole chickens...

I have cooked with charcoal, exlusively, for twelve years. The quickness and convenience of a gas grill has become appealing, though, with the addition of kids and me working later hours. I have a friend who is about to give me a Ducane gas grill that is about ten years old. It appears to be...

A friend has a peach tree down and has offered to let me cut away at it. It is a fairly sizeable one. On television, I have seen Myron Mixon of Jack's Old South Barbecue tout peach wood. Have any of you used it and what are your thoughts? Any thoughts on whether the limbs or the trunk are...

A massive cherry bark oak tree went down across the street in a storm a few days ago. I have taken a ton of the wood and cut it into discs approximately four to five inches thick. My intent is to use an axe to split the discs into fist sized pieces as the cooking need arises. My issue is...

Last night I butterflied a chicken and grilled it on the bottom rack of my 18" WSM. It was fantastic. It was a 3.8 pound chicken. I cut the backbone out and butterflied it. For seasoning, I simply gave a light rub of Dr. BBQ Spicey Big Time BBQ Rub. I used 2/3 of a Weber chimney of Royal...

Someone mentioned this cut in a post I did here yesterday. It is a really good cut that I have started to butcher for myself. Here is a video that will give you some steps on how to cut one out for yourself. www.youtube.com/watch?v=E2pYchwh2fc Good luck

I have purchased a partial whole New York strip that weighs 7.5 lbs. I intend to cut it into steaks for a small group this weekend, but was wondering if anyone has ever cooked one whole (similar to a rib roast or a prime rib). Why don't we see more folks cooking it this way? I don't want to...

Has anyone ever used it? Has anyone ever made it based on the recipe in his book? How did it work out? What did you put it on? Did people like it? Thanks.

A friend killed a 270 lbs. sow about six weeks ago (arrow entered back of neck and came out of throat [a perfect shot]) and he had the processor cut out a whole front shoulder for me (butt and picnic). I am determined to cook it this weekend. I think the whole thing weighs approximately twelve...

I know that www.grilldoctor.com has the 18" for $179.00. Does anyone know of a place to find the 22" for a comparatively low price? Thanks. Charlie in Columbia, SC

My Google searches have been fruitless. I am looking for something to take the place of the rickety legs and provide me with some "counter space". Wood, metal, or some composite would probably work. Besides homemade backyard products, does anyone have a link to a company who builds anything...

I recently came into ten 18-lbs. bags of this stuff. I had never used it before, but have read here that some of you really like it. My local grocery store (Piggly Wiggly in Columbia, SC) ran a special for the past two weeks. If you had accumulated enough points (referred to as Greenbax)...

Which ones should go on the top and which on the bottom? Cooking on WSM over Kingsford and a water pan. The spares are trimmed to a St. Louis cut, and the trimmed racks weigh about the same as the loin back racks. There will be three or four racks of each. Thanks. C. Moore in Columbia, SC

They have been frozen in a very cold freezer. Do you reckon they are still okay to smoke this weekend? Thanks. Charlie

I saw some of these in the store here in South Carolina this past weekend and bought two racks. Each rack weighs approximately 2.4 lbs. They appear to be just what they purport to be -- spare ribs cut down into the St. Louis style cut. Does anyone have any experience with these ribs from this...

When my WSM first showed up via UPS four years ago, the first thing I did was "insulate" the side door by wrapping it with heavy duty foil. No smoke ever seems to escape through it. The only problem is that I have battled low temperatures with every cook. I could rarely get the lid temp to...