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For sure, but then for me it's more about adding heigth not capacity for adding the ability to vertically hang items like whole fish, sausage, etc. Having a second WSM doesn't solve that one. </div></BLOCKQUOTE> Yeah, you're right, it does add height. So does 2 WSMs stacked... but that's...

I just went to place a pre-order. The shipping was close to $17 which brings the total price for the stacker up to $96. Not saying it isn't worth it, but if I double that price, I could just about buy another whole WSM. Dang, now I've got to think about it... and I hate thinking... LOL!

There's not enough internal fat in a tri-tip to cook it like a brisket... Unless, of course, shoe leather is on the menu

It's been a while since I made Buckboard Bacon, but I have a couple of butts curing in the fridge right now. Question about slicing: I've seen posts that say to slice across the grain, but when I look at regular bacon, it seems to be sliced with the grain. Any suggestions would be welcome...

I just called the number listed to purchase the Stacker for the WSM, and they said that the stacker for the WSM wasn't available yet. Maybe next year. Bummer

oops... sorry for the double post then... Gotta get a couple of these...

This is definitely a Must Have: http://forum.texasbbqrub.com/showthread.php?t=32711

I had the pleasure of speaking with Myron Mixon of Jack's Old South at a competition in Winter Haven, FL in February. Myron has perfected this method of BBQ and I've tried it myself. Butts cooked at 350* will be ready to foil in approximately 3.5 hours (160*) and will be done in another 1.5...

I wrote an e-Mail to Weber yesterday regarding some rust that showed up on my Platinum. The rust was on the lid, where the handle connects. I was only looking for something I could use to defeat the rust that would stand up to the heat. Instead, Weber says they are shipping me a new lid. The...

I ordered the 18" Platinum from CCEShop about a month ago. They hit my Credit Card, but nothing has shipped. Buyer Beware.

Yep, and if you order 3 pans, the price for shipping stays the same. 3 pans shipped = $15.95

Hi Davidd, 6 hours is about as long as I attempt to keep a butt warm in a cooler. I usually take my butts up to 200* but 192* is fine if you're happy with the way they come out. If I'm looking at having to take them much past 6 hours, I'll pull them and put them in foodsaver bags. The reason...

Thanks, Melman... I ready the manual and didn't see that. Glad to have the heads up. Weber has always been super on replacing missing parts, so I had no hesitation on purchasing with the missing part. Actually I purchased the grill, had HD assemble it, and when they called for me to pick it...

Thanks for the response, guys. Yeah Paul, I'm looking forward to it. I'm pretty much a charcoal guy, but every now and then it's nice to just fire up the gas and cook. I've made do with a Weber Q, and while it is a very nice grill, I'm retiring it to strictly tailgating and camping.

I recently was strolling through my local Home Depot and spotted a Silver B (2006 model) still in the box, on sale for $399, with free delivery & free assembly. Plus I had a 10% off coupon, plus as it was later discovered, one of the parts was missing from the box so the manager gave me an...

I always take "the juice" from briskets and put it in containers in the fridge. After a day or so, the fat rises to the top and the jelly settles to the bottom. Then I spoon the jelly into ice cube trays and freeze 'em. When they are solid I remove to zip lock bags and leave in the freezer...

Hi Paul, They're not outrageous hot. There's a little kick, but no more than a spicy mustard. And no "after effects" if you know what I mean. If you think they might be too spicy, they also have a beef and pork sausage that is good also. Same price. I usually get some of both kinds each...

Try Slovaceks: www.slovecek.com Their Jalapeno sausage is to die for and they have some of the best prices I've seen. The jalapeno sausage is $2.95/lb. I ordered 12 lbs last time, they threw in an extra lb and I paid $51 total with FedEx shipping in the styrofoam box.

Yes, Paul, it was on my Stumps. However, I would not hesitate to do this on my WSM either. Just leave the water pan empty. One thing I didn't mention. In some of the posts that inspired me to try this, one person places his butts in foil pans from the start. This didn't seem like a good...

I've been BBQin' for a little more than 2 years, a mere neophyte... Thankfully I first started out with a WSM and gained so much knowledge from this site. I've since purchased a Stump's smoker, which has all the qualities of the WSM, and a bit more capacity. Recently I've seen several posts...