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Surprised not to find any threads rolling for today. In honor of the presidents, a 13 lb brisket is in the smoker. Brisket 2 Brisket

Just posted a quick vid on how to mount handles. Super easy and takes less than 10 minutes. I have the 18.5". Hope this helps. How to Mount Handles to the 18.5" Weber Smokey Mountain

I had a quick question for anyone with the cast iron grates for the Weber grills. I'm considering (actually planning) purchasing the cast iron grates for my Weber grill but had a quick question. Do you find it difficult or a pain to keep yours clean and oiled? Just hoping to get a quick reality...

Since it's that time of the year, I had to ask. I've never smoked a turkey because my family has always ordered turkey's from Greenberg Turkey's www.gobblegobble.com out of Tyler Texas. I guess because we used to live in Tyler. This is really a question for anyone who has had a Greenberg...

So I've been noticing the past few smokes that my smoker seems to be running low on temp. Last night verified it. I fired up using the MM, and put on 2 14# briskets. After an hour I propped the side door because my temps had only risen to 195 ish, and got it up to 225. It seemed steady there so...

It's hit or miss up here in the NW to get some good cow. Often, I'll see something like a great deal on a brisket, or a New York Roast. I know everyone prefers meat not previously frozen, but I have an empty freezer. What would the impact be to the meat if I purchased a brisket for example...

Just for fun, smoked a brisket flat only. I've always done whole briskets. It could've been the meat, but it seemed not near as tender as when I smoke a whole brisket, which makes sense mentally. It was only in the smoker about 6 hours, but it did reach internal temp of 190ish. Never was fork...

I put on two butts (bone in) last night and they were done this morning. They are at the end of their rest period. I'm not serving for another 8 hours at least. Should I pull then refrigerate, or refrigerate, reheat then pull?

It's all personal preference, just getting some ideas. I haven't exerimented with a wide variety yet, but looking forward to it. For me on the smokes I've done so far: Brisket: Hickory Ribs: Apple Pork Butt: (only done once) Prime Rib Roast: Hickory

After reading all the posts this past weekend (seemed like everyone was smoking some ribs), there's no way I couldn't throw some BB’s in the smoker. While at the grocery store, I noticed that they had pork roast on sale. I've never cooked a pork roast, but at this price ($1.89/lb), you can’t go...

Tried a Ribeye roast today for the 1st time. It was incredible! I think the pics say it all. Pic Slideshow. Warning! These pics will make you hungry.

This should make ya hungry. Ribs and a Fattie 4 racks of baby back ribs with Old No. 2 from Texasbbqrub.com. Fattie also has old No. 2. Wasn't stuffed with cheese or anything, but it was good. I'm on board now with the fatties.

So here's a question I have been thinking about. Any feedback or opinions on would be greatly appreciated. Let me start by saying that yes, I am nitpicking, but I'd like to understand the concept. Here's a brief description of the dilemma. At the beginning of a smoke, the lid temperature is...

Tried my first meatload tonight on the WSM and learned a ton. 1st off, you guys we not kidding about use very little smoke wood. I only had hickory on hand tonight, should have used some fruit wood for sure. I only used 2 small chunks, and wow was it strong. Also, not all of the grease drained...

Quick question. I had always assumed that the lid was a higher temp than the cooking grates based on the Measuring Temperature in the WSM page. On this page, it states that I just put in two (yes 2 to double check) thermometers on my cooking grate in my new 18.5" WSM, and I averaged 30 to 40...

Just finished prep'n a 13.5 lb brisket. Puttin it on at about 4:30 in the am. I hate the wait. USDA Select Brisket Rub'd and Ready for the WSM

So I spent my afternoon smoking a chicken. This was my 4th use of the WSM and I think the great results so far, combined with my lack of experience, set my expectations too high for chicken. I used the weber poultry roaster and wow was this chicken fall apart moist, with a great looking skin...