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Thats one thing I love about the 18". It holds an awesome temp for long hours.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul K: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Hmmm are you sure...

High Heat on the WSM on top Grate for a while. To get the smoke flavor. Then Remove pan, and drop to lower grate to give more crisp. Would that be a good idea? Last time I actually just smoked chicken for a while, then moved pit over coals.

Hmmm are you sure? I've never had a meat from Wal-Mart taste better or as good as HEB's meat. In fact, Wal-Mart meat is some of the worst I've ever had. At least the ones down here.

well i just cooked my first ribs on the WSM and they were the bomb! I asked for Baby Backs at meat market but don't think I got baby backs. These were too big and had lots of meat at the ends and dual bone. Not sure what the heck i got. But not to make all you guys jealous, but it was $29.00...

I use Sweet Baby Rays for all my Chicken needs. It's awesome. Try it on some full size chicken drumsticks !!!! YUM

Honestly I don't find gas grills too much quicker. Quicker to start yes but not quicker at overall cook time. I can light the chimney while I prep meat and not waist any time.

I agree. Beef ribs can hold their own without spice or sauce. Pork almost always needs a rub or sauce to really taste.

Was look at Primalgrill and saw this: http://www.primalgrill.org/videos/Season_3_intro.asp Anyone actually TRY THIS? So scared to do it.

Baby back ribs are more tender and leaner. They are in the LOIN or Back Area of the pig. Spare ribs are more on belly side and meatier and thicker so they are not as tender. I was told that a Baby back rib is basically a pork chop since they are cut from same area. Baby Backs should be...

Matt, I thought so as well and actually was just wanting to get rid of it. I'm trying to smoke a bunch of meat I've had in freezer for a while to get the new WSM nice and used up. It was actually tender. Probably because it was fatty. But yes, some parts were dry.

I had a Small 2.5lb Pork shoulder Roast that I decided to smoke for practice. It was on sale so what the heck. It's my second smoke on the WSM 18.5". I'm not even sure if I did anything right but my stomach tells me so. So I slow cooked it at a a low 200-225 from Midnight to 4 in the morning...

I don't understand this post. Are you saying weber grills are junk? If si I strongly disagree. They are better than anything you'll find at most dept. Stores.

I just assembled mine yesterday. Yes the Grate does shift quite a bit, but mine was nice and flush though. The Bag I agree is a pain with the elastic, but that can just be CUT which I'm not sure I will do because its windy here and I can almost guarantee the wind will lift it off. The bag...

There are just WAY WAY too many Fisherman here. Making me a little itchy. Here I am with my first Buck a few moons ago: And here I am with my Gorgeous Wife and Daughter:

I get mine in tomorrow. Any things I need to be on the look out for? Is it a fairly straight through assembly.

Our HEB Grocery store here in Texas almost always has these on SALE! What I do is Rub them, place them in a deep pan with 1015 Sweet Onions, and then pour bbq sauce all over them and add a little BEER to the suace and cover in foil. Cook them slow over indirect heat for a while until you...

I've never done any REAL smoking. And by that I mean in a real smoker. So just today I purchased a Weber WSM 18.5" Smoker From Amazon

I've thought of making one out of metal to also include a kettle or Smokey Joe next to it.

Amazon has just the handle if you need it: Weber 7405 Lid Handle