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I just bought the 18.5" one touch premium, I straight away noticed that the lid felt thin. Not made of the same stuff at all. The handle is bolted to the lid and not welded, just feels cheap. Only time will tell if it holds up as good as my 22.5 OTG which has been out in all weather for 8 years.

Nice to see you are still here James, I myself had drifted from the WSM BBQ'n a bit because I've been busy with new additions to the family and work, but this year have dusted it off again and dug into the stash of lumpwood in the shed. Done Britu ribs again 2 days ago and I'm hooked again...

Thanks for the Recipe Mark, I am now searching Ebay for a bundt Pan, I never seen one over here in Ireland. Should I get the pan I will definetly give it a go..

Hi Morgan, Sounds like an interesting cut of beef, when I asked my butcher for a brisket he looked at me like I had 2 heads, so I can imagine it's slightly different than what you would buy off the shelf in the States. You will have to take a look at the link for the photos though because I...

Hi Mark, I must say that I haven't tryed salmon on the WSM yet but that does look good, so does the cake in the other photo, wouldn't mind having the recipe for that

The spalting in beech wood is very common and this tree was still growing when it was cut down, the logs I got had just been cut so there is no insect infestation, the logs just have darker colour wood in the centre. I'll try some and see what happens.

I acquired some Beech Wood a couple of weeks back and I have noticed that it is Spalted and has mould growing on it, I assume the mould will go after it seasons but will the wood be OK to use for smoking. Should I keep it??

I split one log and it wasn't as difficult as I thought it would be, Im going to put some in the airing closet in the house when the Wife not looking and hopfully be able to use some in a few weeks. I will split the rest of the logs during the week like you said, thanks for the advice. Bren.

The logs as they are now are 20 inches in diameter by about 10 inches thick, the only way I have of cutting them to size is to split them with an axe and then saw them with a small saw that I have .IF left as they are in my shed will they have seasoned by next summer or will it take longer? For...

I had lucky find today and came across Tree Feller's cutting down a tree close to where I live, I stopped and asked the Guy what type of tree it was and he said beech so I took a car boot load of logs from Him. The question I have is that if the tree was dead is the wood still OK to use, there...

Hi Keith, Hope the snowy weather doesn't stop you having a great time over this side of the water, glad to here you even got a barbecue in aswell. Enjoy it

Greg, I went with Hickory and the turkey was done in 2 1/2 hours, turned out very well though and the drippings made a very tasty gravy. I would recommend the texas bbq rub although I felt that it needed to be basted toward the end of the cook.

The turkey is now underway and I went with Texas bbq #1 Rub, its now 34F outside and wet so it will also be a good test for my enclosure.I have 335F at the lid and 105F in the breast so hopefully I will get a good result in a couple of hours.

Vernon, I will try the top rack first and see how it fits, the tempreture on the top rack should be that little bit higher aswell, the only choice in smoke wood I have at the moment is Hickory or Mesquite, which will go better with Turkey or should I use a bit of each.

I am about to brine a full turkey this evening for a trial run for Christmas Dinner. I'm planning on cooking it on the WSM on the bottom grate with the water pan empty, has anybody tryed texas BBQ rub on poultry or would it be recomended?. This is my first time to cook a turkey on the WSM so any...

Ah Yeah, Just joking with you but I've been thinking that we have every other type of resturant here and I'd say a steak house is the nearest thing to a BBQ resturant. It would be an interesting venture for somebody interested....

There's only one problem ....There's no smokin allowed in resturants in Ireland.....

Yeah, What will we call it...

Kevin, I'm afraid that there is no Q joints here that I know of, there's a business venture that would combine work and hobbie .When I was in Florida a few years back we came across a couple of resturants doing BBQ grub, one even had the chef up front so you could see everything he was...

Keith, It all started with grilling and I went through 4 grill's before I came accross my first Weber and the reason I found the Weber kettle was because I knew from the other one's that I had (all being charcoal of course) that tempreture control was very important. The very first grill I had...