Recent content by jfortson

I usually clean most of the heavy crud after use of the WSM and then spray with a good coat of the spray PAM made for grills. The oily coating has protected mine for over 2 years now in humid SC.

Don't be in a rush to make the decision. Keep it for a while while you use the 22 to see if you occasionally would prefer to use the 18. Once you sell it, it is gone and no turning back (unless you buy another one). As long as you have it, you can always decide to sell it at a later date.

Weber is probably getting a rash of warranty cover replacement orders as the result of this thread. The cover on my 22 1/2 experienced the same problem. It shrunk so much I had an extremely difficult time getting it off over Thanksgiving and when I looked closely, the 2 ply cover was cracking...

I use the Minion/can method with the wood chunks on top and some buried. I get a lot of smoke while heating up, but more of the thin blue smoke once the temps and smoker levels out. This is not scientific but it seems that the wood chunks smoke much more when initially igniting while still...

Very reasonable. You could look for a long time and maybe save a few dollars, but would the wait be worth saving only a few $$ even if you found one for less. It looks in good condition and clean with little use. Just make sure the sections fit together good, but even if not, it very easy to...

Marcus, you said you just got it this year - were you referring to the 18 or the rust? If less than 5 yrs old, the top should be covered by the warranty. Either way, call Weber as suggested by Bob and they can help. If not covered by the warranty, just put pam or some other food safe oil on...

Take a small piece of 2X4 and a hammer and beat it out. Put the 2X4 against the inside of the lid and hit the wood with the hammer. Start out with lighter blows and increase until it starts to move. If the porcelain finish is damaged, don't worry. The grease build up will keep it from...

Get a vacuum sealer and freeze what you don't eat in meal sized bags. It's nice and convenient to pull one out on short notice and thaw in hot water for a quick meal.

The pie looks great. How did it taste? Does if have the smoked flavor? I would ask if it had a smoke ring, but that would be expecting too much - LOL.

As mentioned, much easier to pull when warm than cold. Another thing, you mentioned that you cooked the earlier butt to 200*. That may not have been long enough. I find that I usually need to go a little higher, 205* or so, before tender and bone pulls out clean. As mentioned over and over...

Is there a recipe' that can be shared, or is it a family secret? It looks outstanding.

I vote with the majority above. Packer is the way to go. Much cheaper in my area and love to make burnt ends with the point. Personally, I buy only packers for those reasons.

Kemper, another question as you have inspired quite a few with your will power, determination and success. Obviously you are a dedicated "smoker" (the good kind with a WSM) and long time tvwbb member. How has smoking fit into the process? You mentioned smoked vegetables, but do you smoke a...

My response would be yes and switch them as you mentioned. Another variable is that each piece of meat cooks differently which could be several hours. If you have Mavericks or other means of monitoring the temp, do that; or possibly a thermapen or other device when switching. The ultimate...

Go to the COOKING TOPICS section of this site. It has several techniques for spare ribs and well as pretty much anything else you would want to cook on the WSM. http://www.virtualweberbullet.com/cook.html I prefer the 3-2-1 method, but many do not wrap. I think it is more tender, but it's a...