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I'm ready to give my cheapie char-broil grill to my son in law and get me something worth having. I'm also tired of cooking 2 or 3 batches of food to feed everyone. We entertain 8 to 15 people about 2 times a month. Has anyone used the new Weber searing feature to know if they got it right?

This isn't much of a recipe, but the combination of tastes has been used in my family for many generations and continues to be one of our favorites. I put this in the side dishes forum, but whenever we serve these, whatever we serve them with becomes the side dish, including steaks. 5 lbs of...

I actually got this recipe watching Rick Bayles on BBQ University cooking on a kettle. It works even better on a WSM (in my opinion) because of the very close proximity of the coals to the meat. 1) Go your Walmart BBQ section and buy one of those wire cooking baskets that is roughly about 12"...

about 2 weeks ago I welded up a custom verticle turkey stand. Vertical Bird That got me to thinking, I've made due with rectangular rib racks in my wsm, but I wonder if I couldn't create my own custom racks instead. What are some ideas for the ideal WSM rib rack? Maybe remove the top grill...

I still had 1 turkey left from last Thanks Giving. We usually buy 3 or 4 extras because they are so cheap. So I did a trial run. This time it was very simple. Butterball self basted, rubbed with butter, salt, and pepper. At noon, I Fired a full chimney and poured 2 more on top, then let it...

This weekend I had friends come to town. I bought a couple of pork butts to do cook for Sunday supper. The friends came Saturday evening and we talked and played until late into the night. Suddenly it was after midnight, my eyes were blurry and I had yet to start the pork butts. I rummaged...

I need to cook about 6 brisket flats, then go somewhere for 5 hours, then return with a massive group of people to consume thse flats. I know I've wrapped flats in tin foil before and held them for 2 or 3 hours, but 5+ hours seems a bit much to hope that they'll stay. Does anyone have any good...

Many of my cooks seems to be way too salty. Today I tried my hand at grinding, stuffing, and smoking some fresh Kielbasa. It has a great taste, but again, it's too salty (and I usually sprinkle salt on everything). I have 2 questions. 1) I understand that when using table salt I should use...

I've done nearly 20 cooks now with my WSM. Every so often I've been left with dry meat (usually brisket). The last few cooks I've taken to basting a couple of times during the cook and I think it has helped. I started with liquid basting only, but I really wanted to add some of my rub. Of...

I've been gathering woods since I got my WSM. I now have a good selection of chunks to use on different cooks. This weekend I needed more charcoal and since I was in Waldemart (the store who mustn't be named as my kids call it) I decided to grab it there. Back in their outdoor section I saw...

I have been trying to find a good (cheap) source for smoking woods in the Denver area. Apple, cherry, oak, etc. Does anyone know of a source? Nothing like a barbeque's galore or such that I can find. Most yellow page searches reveal jacuzzi/spa shops.

I've had the WSM for a week and done 3 cooks now. All came out good, but with some difficulties. My biggest problem seems to be with starting and keeping the coals burning hot. I'm in Colorado Springs. About 6,500'. I have left a full chimney of coals burning for almost an hour and the top...