Recent content by Bruce Rich

on at 1, done at 930, what were your temps and weight of meat?

Hang tough, it has blown out of eastern va. already, keep cookin' not much storm.

Don't get me wrong, I love my wsm, actually all my webers, but every review I have seen on this site is obviously biased towards weber. I understand this though I don't agree with it. I bought the excel and as soon as the weather clears I'll make my decision. Weber will sell me a 26.5 kettle but...

My new excel 20 is on it's way.

I've waited and wished long enough for weber to step up. The new 22 wsm looks great but who knows when they will be available. If I can I'll order an excel today. It's pretty neat that the proq's keep evolving in such a short period of time. It was a hard decision as I love my wsm, acually own 4...

If there is a faster way than amazon point me in the right direction, you find me a 22" wsm I'll contribute to your board. If they are manufactured in the US but are only sold in Denmark. How stupid does that sound. Can't they kick one out of the plane or what ever as they pass near Va.

Mr. Haskins writes, "I'll be putting in my order tomorrow". Please explain, I want the 22 inch wsm now but can it be got?

I'm new to the forum, what is the diff in kingsford and rancher. I bought some cowboy lump at bass pro that I thought I would try. I'm cooking five 7.5 lb (about) butts tonight. While I have cooked alot of pig over the years this is my 5th or 6th cook on the wsm. Tonight will be kingsford.

I cooked my first brisket this weekend, a little over 9 lbs, Started at 930pm and took it off at 1130 am mustard slather and rub. I thought it was really good. Kept the temp around 225 never over 250 that was towards the end. I have done alot of bbq but am new to the bullet, cook it slow and...

I will try the minion next, I hope I'm not in the wrong place with this post, I have since seen the wsm forum. I'm a newbie

I must say I'm really impressed after my first cook. Ribs were very good though I feel I rushed them a bit. The skin on the thighs could have been a little crisper but I guess temp would have to be higher. I started using the standard method and added about a dozen brickets at the 2 hr. mark as...

Just got my wsm this week. trying 3 racks of ribs (top) and chicken thighs bottom. Temp seems easy to keep at 225 so far. strong east wind.