Search results

Anyone that would rather have a ProQ extender, than this new WSM... I have a brand new one available for $40 plus shipping. Never been used and never will be.

Just a note about the new WSM: The "ash catcher" makes no sense at all when you think about it. Also, I don't think it is a "drip catcher" either. What does make sense is that it is a Heat Shield to better protect wooden decks and such. Also... where is the cover?

Thanks for your help Tom. What's the most your willing to pay? </div></BLOCKQUOTE> Well, you know... once you've got the BBQ Bug it's hard to put a price on things. But based on prices for similar cookers, I'd easily pay $500 for this WSM and not bat an eyelash. More than that, I'd have to...

This is great news. I would never get rid of my current WSM, but I will definitely be adding one of these Super WSMs to the arsenal. $399 is cheap if that's the price. Strictly speaking the 22" model has about 769 Sq. In. of cooking area while the current model has about 508 Sq. In. of...

I wonder if one could get a set of the handles that come with the ProQ Stacker and use those on the middle section of the WSM? I really don't mind that they lie flat when not in use... in fact I prefer it that way. When they lay flat you can still get the WSM cover on and off. Perfect...

Lee, I haven't cooked with mine yet, but I did notice the same fit between the bottom of the WSM and the Stacker. I'm thinking that gravity will provide a good enough seal and that after a few cooks with the Stacker, the gunk will make the seal even better. Gotta love that bbq gunk... LOL...

Gary, whenever possible I always cook butts OVER brisket. If you haven't tried that, you should. Nothing better to baste the brisket with.

For whatever reason mine didn't come with the hat, but that's ok, I'm not much for hats anyway. My niece was looking forward to it though. I guess I'll just have to buy her one now...

UPS just dropped off my WSM Stacker! Quality is very nice. The fit on the access door seems a little shaky, but I can't tell until I get it fired up. One thing I was disappointed with... When the Stacker is in place the lid fits down over the OUTSIDE of the Stacker. Weber designed the WSM so...

I spoke with Toby (I think that was his name) and he said mine either went out today or will go out in the AM. Looking forward to it. Now... who's gonna make a cover for the WSM with the WSM Stacker in place?

No sense in getting bent out of shape... this is the first order from an overseas supplier. If it was to continue like this I'd say we have a beef, but certainly not yet. After you've used it a couple of times, you'll be wondering what all the fuss was about. It's all good...

haha... called Fred's Today is Toby's day off... and Fred's on vacation... I guess there is no big hurry... after all, anticipation is usually the best part anyway. LOL!

Anxiously awaiting feedback on the first WSM Stackers...

I use the whatsthishere sauce when I do brisket. For Ribs and Butts, I use plain yella mustard. Texas BBQ Rub rocks and I'm still addicted to the original blend.

Congrats on your new grill. The Weber kettle is the most versatile grill available today. Kevin's comments were spot on. The EZ Que rotisserie is absolutely the best rotisserie on the market today. Although pricy, it is well worth the money. I can't imagine ever needing to replace this...

I'm not sure if the hovergrill will fit in the WSM, but next time I'm outside by the grills I'll check. I bought the BGE grate extender several years ago for my WSM. It is quite a bit smaller than the WSM grate, but it is also taller than the hovergrill. You can put it over butts and put a...

Update on the Smokenator: I purchased one of these last week and received it yesterday. Got some spares at my local butcher and fired up the Weber Kettle. Temps were easy to keep right in the sweet spot and it worked as advertised. So why does someone with a WSM or other smoker need one of...

How well does this recipe translate into low and slow smoked BBQ chicken? I have to do a cook for our local Volunteer Fire Dept and would like to do this if possible.

Thanks for your reply, Kevin... Actually it was a bit of a rhetorical question. I think BBQ Forums are strewn with so many more "facts" than any other Internet discourse. Most folks think it all about the "germs" that are generally killed off during cooking and totally disregard the toxins...

I've seen and heard lots of stories about never cooking chicken over other foods, because the chicken drippings can be dangerous. Most of the folks who talk about this say it's ok to cook chicken over chicken. My question is this: Why is it ok to drip the dangerous chicken drippings on...