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Did anyone else get a pkg of firestarters in their shipment from EZ-Que?? These little suckers are great. Mine burned like Napalm... without the odor. (and yeah, I'm old enough to have smelled Napalm up close & personal)

Well, I cut a rack in half last night and did them two different ways... First was slathered with mustard and dusted lightly with Head Country rub. Second was slathered with mustard and dusted with the BRITU rub with NO salt whatsoever. Both sat in the fridge less than an hour while I got the...

Susan, I had a similar experience this week. I put a couple of corned beef briskets on one night after work. (soaked a couple of days to remove the salt). They took about 4 hours to reach 165. I let them sit a bit, then sliced a few pieces from one (against the grain, of course). Like yours...

Haven't done 'em yet, but they're going on tonight. One fairly experienced cooker on the TexasBBQRub site said that the Hormel pumped ribs were his favorite spares to cook. He says all he does is slather on some yellow mustard and a light dusting of Head Country rub. Well... since these...

One thing that I don't see mentioned in regard to ZipLoc vs FoodSaver is the fact that you can just toss the FoodSaver bags in a pot of boiling water to reheat. When done that way, the pulled pork tastes like it just came off the smoker.

Thanks for the input, guys! I'll probably do these next weekend, as this week is reserved for pastrami... I'll post the results.

I picked up some Hormel Spareribs yesterday and noticed when I got home that they were injected with a 20% solution... bummer... So, if I mix up a batch of rub and leave out the salt, can these be salvaged? Ham on a stick ain't exactly what I was lookin' for...

Just ordered 3... same shipping cost as 1. At this price, they're almost disposible.

Yep, Stogie's recommendation of 3 hrs/lb for chuck roast always works fine for me... Where the heck is Stogie, anyway? Sure wish he'd stick his head in here and say howdy once in a while... Always enjoyed and benefited from his advice...

For lighting a small amount of briquettes in the Weber Chimney, simply turn the chimney over and put the briquettes in the inverted cone. It was either Doug D. or Paul G. who pointed that out a while ago. So simple it makes you go "DOH!"

You are correct, Dave. I didn't mean to omit that and claim credit. I'll fix that.

I use Texas Pepper Jelly as a glaze and as a marinade for chicken. It's great on wings and shrimp on the grill. www.texaspepperjelly.com

The Cheesecake Factory® White Chocolate Raspberry Truffle® Cheesecake From www.topsecretrecipes.com Actually this is cheesepie... pie has a crust, cake does not. And I don't know why truffle is in the name... Crust 1 1/2 cups chocolate cookie crumbs or 20 crumbled Oreo cookies (filling...

I'll be using mine this weekend. I'll post the results here.

Well, I got this grate from the eBay seller today. It looks pretty good. It's just a flat, round grate, with no handles on either side, but the porcelain coating looks substantial. Only problem is, there is no information about the manufacturer other than the name. Candue. I'll keep...

Mike, You might think about doing some butts and brisket ahead of time, and re-heating at the Events. Lot less hassle. I find brisket and pulled pork re-heats great! Of course, you could still bring the WSM for effect...

I think Amazon is still pretty much the best place. Free shipping is always good. Be sure to use the Amazon link Chris has set up so the forum gets a few pennies toward upkeep. BTW, Welcome to TVWB, Mike.

I find the porcelain much easier to clean. I don't have stainless steel on my WSM. I think they are just nickel-plated or something.

Any of you seen this particular product before? I snagged it on eBay for $5. Says it is for Weber 3000 series grills, porcelain-coated steel, 17 1/2" in diameter. I don't have it yet, but when I do I'll post the address of the manufacturer if anyone is interested.

I've been cookin' with the WSM for about a year now. Greatest little cooker on the planet as far as I'm concerned. And this website is the greatest resource for cookin' on the WSM. One of the most important things I've learned over the past year is to be prepared before you begin each cook...