Recent content by eric pleus

How about an apple orchard. A friend and I drove to a local orchard this spring and bought about 180lbs of apple logs for $15! It took a couple hours to cut a good portion of it but it was kinda fun. Oh yeah, the apple wood is far better quality than the stuff Weber sells for over $1/pound...

My 2010 wsm has the deeper water pan and I feel its about one inch deeper than it should be. I only use lump charcoal so I need to be able to pack the charcoal ring as full as possible for long cooks in cold weather. Almost every time I lower the water pan in after dumping my chiminy I hit the...

I have never foiled my pan ever. When I use water in the pan cleanup of the pan takes only one minute. When I don't use water in the pan I must soak the pan a few minutes and spent a whole two minutes scrubbing it. I believe its a waste of time and foil. I also never foil any of my foods unless...

I just threw one away just like that when I moved in a hurry. I definatly regret leaving it behind as it was the grill my dad taught me how to grill on 25 years ago. I left a lot of stuff behind that I would have held onto if I wasn't in such a hurry moving due to an earlier apt fire. Now that...

Laying my hands on the dome and over the top vent is what made it obvious to that my WSM was cooking much hotter than my OTG. I noticed it first cook and should have stuck my cheap deep fryer thermo in the top vent to confirm. Again results have been great regardless, but I am adding more smoke...

When I used to smoke pork butts on my OTG all I ever used to measure temp was a six dollar deep fryer thermo in the top vent. That temp was always a little hotter than the grate temp as far as I could tell without measuring but it was fairly obvious. Results were always great! My first three...

Sorry to hear anout that fire Jim. I too lived through a large fire in my last apt this last Easter. The apt manager was using a dead potted plant on her balcony to put cigerate buts in. Long story short, 30ft flames burning my 16 unit building on Easter Sunday. Luckily no-one was injured other...

Where I live there is a city ordinance to use all grills at least ten feet from any building. Even without the ordinance I believe that would be a common courtsey smoke ten or fifteen feet from neighbors windows. I smoke off my patio about ten to twelve feet from the building at my two bedroom...

J Biesinger are you saying you had a whole year of "crummy BBQ" on a WSM. It must have been before you found this site as there is just so much great info on here. When I used to smoke on my OTG sometimes pork butts wouldn't be quiet done at 13 hours so I would finish in them in the oven for an...

Even with the differances in temps I have yet to read even one post on this site of any meal smoked on a WSM that came out less than great. These really are amazing smokers!

I use the grease soaked paper towels (natural/unbleached)that I use to soak the grease off my fried bacon. This way I am using something that cannot be recycled. The bacon grease soaked paper smells great and lights my chimney as well as anything I have tried and is free. If I don't have grease...

My parents have a neighbor that has had a Weber sitting outside uncovered for over 25 years in rain, sun,snow,and ice. I have not seen it up close in nearly 20 years but from a distance it seems to be in good shape. I still cover mine but I don't believe its needed

I do cover both of my Webers that I keep outside. But last week I finished a smoke after 1:00AM during a snow storm. I didn't want to put the cover back on while hot. I then ended up falling asleep before it was safe to cover. Both my WSM and OTG are covered now.

Its always 4:20 here in Mad town!

Water has been getting into mine and combining with the ash in the bottom and then freezing. Last cook I was afraid I would chip the enamel finish while removing the ice/ash mixture so I left most of it in the bottom. I was running late and did not have time to bring the lower part inside to...