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I'd like to make some beef short ribs on my WSM this Sunday, but I don't have enough time to cook them straight through. Has anyone had experience cooking for about 3 to 4 hours, then cooking the ribs and keeping them wrapped in the refrigerator, then finishing them off the next day for however...

I pretty much always wrap my brisket and pork roast in heavy duty aluminum foil, both at around 160 degrees. I then cook them for several more hours until they reach about 195. I then will let them rest for at least an hour (after opening foil for some time to stop cooking) - my question is...

For Thanksgiving, I'm making 2 smoked turkeys on my WSM 18". I also want to make 2 pork butts, not for pulled pork but for roast pork, which my family has enjoyed more than pulled pork lately. My question is, I want to use the WSM to make all the food, cooking the pork butts first and then the...

Hi, love the forum! I have an 18" WSM, cooking for some church young adults coming over, about 30-40 people. Planning on making a 15 pound brisket, and about 16 pounds of pulled pork (boneless pork butt from Costco). My question is, which would you put on the top grate v. bottom grate? Also...

One of the few issues I have with the WSM is how hard it is to move around when put together. Has anyone tried to make some kind of a rolling cart that would allow easy movement while still keeping it stable?

Hello from Valencia CA, perhaps best known as the home of Six Flags Magic Mountain. I bought my first Weber, a One Touch Gold 22" model, about a year ago. I now have 3 Webers, including the 22" WSM and the 22" Performer so I am loaded for bear! Just last week, I cooked 55 lbs of pork shoulder...

Greetings from Valencia CA! I bought my first Weber, the One-Touch Gold, about a year ago and just have been hooked ever since! I now hav the WSM and the Performer along with the Gold, so I'm loaded for bear! Just this past weekend I made 55 pounds of pork butt for my church group, made...