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Hello, Everyone: Newbie here...sort of. I'm still in the mode of trying different charcoals, different types, different brands, and so on. I got to thinkin' (yeah, I do that sometimes) -- is it ok to use lump in my WSM, and to use the minion method with lump? I was thinking of doing a test...

The best I've seen so far is the double 20lb bags for $19.99. Last year Lowe's had 'em on sale for $10. That's the sale I'm waitin' for.

Thank you, EVERYONE, for your suggestions and advice. I think we've settled on just doing pulled pork. Since I've been working so far with smaller butts, in the 5-6 pound range, I'll go with that. I'm going to try two butts. They can both fit on the top rack. The last time I did pork butt...

What he said!

Newbie here. I'm really happy with all the advice you're receiving here...because it's the same kind of advice I've been receiving since joining this discussion group. All of it makes perfect sense, so long as you don't try it all at the same time. As one person said, better to spend your...

I'm asking people to bring sides. Thanks for your input.

Hello, Everyone: I'm going to take the plunge. I've decided to cook for a group. If everyone on the invite list shows up, I'll have 15 people in attendance. I wanted to do ribs, a combination of pork spare ribs and baby back ribs. My wife wants me to do pork butt. I'm ok with ribs, i.e., I...

Newbie here, too. Yes to #1. YES to #2. I'm not too sure about #3. I buried wood chunks, and I think it contributed to the problems I had with temperature control. Yes to #4, but I'd still wrap 'em. Unless I'm cooking for an army, the largest piece of meat we've done is around 5...

EXCELLENT! She looked like the woman from America's Test Kitchen. Regardless, I thought that the evaluation was unbiased and spot on.

First time using this smoker...but it CAN'T be the first time you've done any smoking! It really looks fantastic. It gives me one more level to strive for.

I keep the open bags in a 40 gallon trash container (yes, I cleaned it thoroughly with Lysol), and I also keep my utensils there.

I took the cheap way out. I took a used 40 gal trash container, cleaned it with Lysol, and I store my charcoal (open bag only), open bags of wood, aluminum pans, and frequently used utensils. I roll it out of the way when I need space to maneuver on the patio (which is also a cheap fix --...

Looks good. I'm a newbie, and my first attempts at pork butt were mediocre. I made some mistakes, and I'm planning my next cook with those mistakes in mind. You say you did your cook for 12 hours. Was that for pulled pork? Sliced pork? I only did a 5 pound butt and let it run for around 8...

Daniel: I have my eye on the 310. I'm saving my credit card points, and I should have enough in about 8 years. Anyway, I have a Genesis 1000, which I bought back in 1996. Replaced a few parts over the years, and it still works great. I'm a fan of anything Weber. In my humble opinion, you...

I did a pork butt a few weeks ago, a little over five pounds, on the WSM (18.5) for around eight hours, and it only reached 177 degrees internal temp. It was close to 7pm and we wanted to eat. (I figured on 1 1/2 hours per pound, and I figured wrong.) We didn't have pulled pork; BUT (pun...

We just bought pork spare ribs. I trimmed it myself, not knowing exactly what I was doing. But, the rack is pretty evenly trimmed, and we're using the trimmings to flavor the gravy the next time my wife makes pasta.

As the others have said, learn from the folks in this forum. Out of curiosity I'd still buy the book, because that's the way I am. But I learned quite a bit from the folks here, primarily that there's no one right way to barbecue or to grill. I'm still learning, and I'm having fun...those are...

Hey, Guys: I have the 110 on my 2014 wish list. I'm a newbie, and a friend of a friend, who happens to be a pitmaster with a few wins under his belt, recommended the 110. If/when I install it on my WSM, I'm figuring that I close completely two of the three lower vents, leave the top vent...

Do you think that this would work with other "left-overs"? Not that this is a left-over; but, I tasted apple/cranberry juice, and I immediately thought of marinating (or is that "marinading"?) pork in this juice...whattayouthink? I realize that this may not make too much sense to some; but...

I own that model. I just replaced the burners, flavorizer bars, and igniter about two months ago. I bought all parts directly from Weber online. I'm not like the others in this forum, i.e. I consider myself a novice. I took the path of least resistance. One of the reasons I'm a fan of Weber...