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I am smoking a brisket this weekend and I want the fat cap to act as an insulator against the heat. T-Roy cooks on Youtube claims the heat actually comes from the top of the dome onto the meat. Is that true? Or does most of the meat come from the bottom?

It looks like Weber beat Traeger to the griddle game (by a matter of days), although it might still be several years too late since Blackstone is the Kleenex brand of griddles. I'd love to hear opinions from anyone who has purchased either of them.

Lately on /r/smoking (Reddit) I have seen a ton of comments about how using a WSM with a blower is a game changer and really allows people to not worry about temp changes. But once I get my temp dialed in without a fan I hardly ever see changes throughout the cook. How do these fans work...

I am looking for something that can attach easily without being destroyed by the head of the cooker. Right now mine hooks onto the charcoal door handle. It is not the most practical.

I noticed while cleaning up my basement that one of the legs on my Q broke off. Now I have an idea on how it happened by and by whom but that is not the point right now. it is on the foldable stand so it can stand up in place, but when I need to use it I'd rather not have it be on three legs.

I'm thinking of getting my dad a Smokey Joe for father's day. Him and my mom are empty nesters now (so a kettle would be overkill) and he enjoys cooking steak over charcoal. Currently, he is somehow using an old Char Broil water smoker as a charcoal grill. I was wondering if a Smokey Joe...

I'm debating purchasing either the 18 or 14 inch charcoal ring for my 22 WSM for when I do short cooks like ribs and chicken. Anyone here do this? What were the results?

I just assembled my new 22" WSM and this weekend I'm thinking of smoking chicken leg quarters for my first smoke. I've seen enough videos on how to set it up for longer and lower smokes, but I have not seen much out there for setting up for higher faster cooks. Will a fully lit Weber chimney...

Hi all, I have been a long time lurker knowing at some time I was going to buy a WSM. I finally took the step and dropped a deposit on one from my local Weber dealer. Of course I wasn't aware of another price increase so I wish I did it sooner. Anyway, I have a few questions as a new owner...

I was looking at WSM's on the Weber (US) website and thought I struck a deal when I saw $349 MSRP. But when I clicked it, it was the 18". the 22" is $499 on their website. Is there going to be an increase in price coming? Or has it always been like this? Here is the link...

I have a Q1200. I tried gently scrubbing the holes with a brush like they show in the Weber videos, but part of the tube still has trouble lighting when I start the grill, and there are a few holes that barely flame at all, even after I get the rest of the tube cleaned. I'm sure there is quite...

and a side of cilanto lime rice.

Hello everyone! My name is Mike and I am from Rochester, NY. I grew up smoking meat with my dad despite having no idea what we were really doing. What started as a little hobby with my dad became a passion for me, and I can't get enough. Although I don't do as much smoking as I'd like, I...