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I did the torch through the vent hole method for a while, now I just use one weber starter cube under the weber charcoal chimney for all my smokers. A new wsm will run hot most of time till it gets a layer on the walls...I use only one vent(if temp gets up too high) and close the other two and...

I have a foodsaver , it does ok... I put the smoked meat in the fridge overnight and seal the next morning...this kinda cuts down on any juices getting sucked out. I did a test between wrapping the meat in saran wrap then putting it in freezer paper...its good for about 4 months max for me...I...

interesting, only guessing here but the outside body is metal and the inside has the ceramic inserts? I guess this would almost eliminate the worry of cracking a ceramic cooker

I rinse mine out after every cook with only super hot water via a garden sprayer then let it dry out in the sun....scrub the grates down and empty the unburned coal and ash out into a metal bucket for later use. About twice a year I start a fire in it with no grates or water pan and just let...

help mold the future of weber....hopefully they keep producing top quality grills etc that keep people buying for decades and not completely cheap out , their products are simple and effective at what they do and get compared to products costing 3-4x more. When it comes to grills I dont ever...

were they done directly over the coals? did the meat have a grilled/smoked flavor combination to it?

man that is one nice grill, I must resist temptation

that green is nice along with the table color

I could use the kettle for everything I do, or the wsm could pull off grilling duties...personally I like having a separate grill and a dedicated smoker, but I am also someone who likes a nice simple setup and in my mind I have to be able to justify having a bunch of stuff so having lots of...

our academy is stocked well in their bbq section, pellets-lump- brics , wood etc .... I think more people are cooking at home since covid, I know I am ... the selection is so good that Im stocking up before they get depleted, I like B&B and royal oak lump and brics, also farm stores are another...

I think Im a believer in splitting the butts down the middle creating two sections to help reduce cook time down some, plus more surface area for bark creation( I always thought the center meat tasted kinda boring in a large butt)....for large pieces of meat and wanting more smoke flavor I start...

spring time = thunderstorms, I was surprised how much wind my 22-1\2 kettle took before it finally blew out into the yard off my patio... we had 50+mph storm front gusts which finally threw it out into the yard...thankfully only a minor dent on lid lip which I bent back into shape without...

Im waiting to see how everyone else reacts to the shots, gf got the moderna shot and had some weird reactions like a swollen arm at the injection site with shot#1 then flu like symptoms with shot#2 ....both times the reactions were days after the shot was given and varied day by day for about a week

I purchased the smoke and love it

I use this grill ALOT at home, it doubles as my camping grill as well...it sits outside on the deck, needs another cooking grid (this would be #3 replacement) and the charcoal grid is being held together by rust...legs starting to rust and air dampers are getting harder to adjust....by the time...

yeah I cant quite say yet that the cost is justified

worth the price? just bought some for $30- 20lb bag to try out doing pork butts today ...Im not super picky but mostly use royal oak-cowboy-kingsford- b&b ...the jealous devil looks to be more consistent in "chunk" sized pieces and not a big variety of shapes and sizes compared to royal oak...

I will throw this little tidbit in , I purchased an insulated reverse flow cabinet smoker...just a bit bigger than the 18 wsm , I purchased it because it has a separate fire chamber , it easily holds a large packer and the cooking grates slide in and out ...kinda looks like a mini fridge...

I always have lots of leftovers so I vacuum seal or put the meat in freezer paper if its not going to be stored long, I like having a variety of meat to pull out of the freezer during the week for a quick easy meal when I dont have the time to grill something

my 18 wsm is well broke in, first thing I do with a new unit is make sure all sections are not out of round by measuring across in 2 directions and squeeze the sides to get the measurement within 1/16" of each other...once the unit has say 5 or more cooks in it any gaps should start filling in...