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Saw three new Heinz sauces in the supermarket today - Kentucky Bourbon, Hawaii Sweet & Smoky, and Carolina Mustard. I'll admit, I was a big fan of their Carolina Vinegar, so I'm eager to give these a try. Anyone else seen/tried these?

Hey everyone - I know this has come up before, but what is the consensus when cooking brisket and pork butt? What should go on the top rack? Worried about flavor impact more than cooking times. Thanks!

Some pics to share from the past few weeks... Two boneless lamb legs from Costco that were served on Easter Sunday in a honey mustard marinade. I found it difficult to get an even cook on the legs, which I feel is due in part to the removal of the bone and the tendency of the lamb to "unwind"...

Great bark!

Great cook today, a 10lb prime packer from Costco. Smoked at 275 for six hours, then butcher wrapped when internal temp hit 165. Finished to internal temp 203. Flat was a bit drier than expected, likely because the Costco cut wasn't very thick, but the point was moist, delicious goodness...

Followed Chris's basic recipe for self-basting turkey. Had some trouble for the first three hours, as I attempted to make a gravy on the bottom rack, and it ended up serving as a wicked heat sink. Temp was rising but there was no color at all on the bird. Removed the gravy pan after three...

Thanks to all! Great advice. The ribs turned out great!

The water pan was not foiled - I honestly didn't think it was that big of a deal to clean it. JBooker, I think your description is probably what happened. I'm a bit nervous about removing the water pan while the coals are still hot, but that appears to be the only solution. Thanks for your...

I tried Chris's basic baby back ribs for the first time yesterday. 3 racks in a Weber rib rack. 4.5 hours with 1.5 chimneys of Kingsford professional and a full water pan. Weather was clear. They turned out great! When I went to clean out the ash, the ash that had fallen through the charcoal...

My lid stuck for the first few cooks as well. Started applying Weber non-stick grill spray around the lip of the cooking section before every cook, and haven't had a problem since.

2nd cook is Chris's Marinated Chicken Halves recipe. Marinated for 8 hours in italian dressing, then cooked for 1:20. A bit longer than anticipated, but I didn't quite fill the chimney when firing. I think this led to lower cooking temps than my first cook. Really didn't get above 310 for the...

After a dry run and three seasoning runs, the first "real food" run was a huge success! Thanks to Chris A. for his perfect walkthrough. An easy confidence builder, especially on a mild but very windy Super Bowl Sunday!

My All-Clad pots and pans still look like the day I purchased them, thanks to the miraculous Barkeeper's Friend. Has anyone used BKF on the WSM's cooking grates? If so, did you use the powder or liquid version? Do you use it often, or once a season? Any risk to the nickel-plating? Thanks!

Thanks! I finished my first seasoning run, using some ham hocks, turkey necks, and chicken back portions. Really happy with the results (and the pizza pan worked great!):

Hey everyone, I'm following Soo's seasoning procedure, and finished my burn-off run, yesterday (got the smoker up to 425 for about 2.5 hours). Today is the day for the first seasoning run with scraps and fats. I won't be using water today, but I do want to use the water pan once I begin...

Perhaps chicken? Want to try and keep it a.)short and b.)simple

Hi Everyone, Excited to have received my first WSM from the in-laws for Christmas. Can't wait to fire it up once the weather thaws a bit. My family have been Weber gas owners for two generations, so the WSM was a natural choice. This is my first foray into charcoal cooking. TVWB, AmazingRibs...

Hi Everyone, Excited to have received my first WSM from the in-laws for Christmas. Can't wait to fire it up once the weather thaws a bit. My family have been Weber gas owners for two generations, so the WSM was a natural choice. This is my first foray into charcoal cooking. TVWB...