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Winds breaks are as simple or fancy as you'd like. Cooking in the Wind, Rain & Cold Agree with Josh. For the deck, I would use a few 12x12 ceramic floor tiles with a grill mat underneath. Awhile back someone posted the damage done to his deck by starting his chimney on the deck even though he...

YEW CAN DEW IT! http://www.youtube.com/watch?v=VZ2HcRl4wSk

Being only 52" wide, it might be a bit cramped in there, especially if you had to take the lids off. If you had to put the cookers to one side to give yourself room to get in there with them, they'd be pretty close to the walls. Being a Rubber Maid outdoor product, I'd assume it's made of...

The Smoke Ring is cause by a chemical reaction between the smoke and the moisture in the meat that forms an acid which seeps into the meat. The ring's formation typically stops around 140º. But Smoke Flavor continues to build as long as the meat is exposed to smoke. If you want a 'perfect'...

Temp difference between upper and lower vary but it's usually about 15º~20º. There are several threads that discuss this. You need to test to determine your WSM's specific differences. Also, compare these temps to the lid therm's reading. From this difference, you can guesstimate the grate...

In my area, $4/lb for trimmed brisket flats is about normal. But brisket packers are under $2/lb. If I'm going to pull it, I cook chuck roasts the same as pork butt.

I made a 10" ring out of expanded metal for my Smokey Joe mini-WSM. Experimentation is fun.

As I recall, all Weber cookers have had plastic handles since 2000. Of course, that doesn't prevent you from retrofitting wood handles. Someone posted how they made their own very nice ones.

Agree with Larry. I target 200º but start testing about 190º. Then I'll rest it in foil for at least 30 min, if not 1 hr.

Gotta be honest - that's one strange experiment. But I'd luv to taste test it!

Agree with Larry. Foiling hurts the formation of bark and softens bark by steaming it. Don't forget the plateau where they'll sit at one temp for a long time.

As Stefan notes, WIND is your worst enemy. Cooking in the Wind, Rain & Cold Even a simple wind break will help. I think the plastic barrel is a great idea. Heat loss out the top is of little concern. Insulating the WSM's lower and mid sections is primary. I wouldn't think drilling holes...

Very Nice Brian! Oh, if I only had the space!

Whoa - therm overload! Therm usage depends on the cut of meat. Specifically, what cuts of meat do you have? I've never used the "buttons" with my WSM. Don't really need them. Yes, you can leave the grill surface therms on for the entire cook. BUT ... in order to check the buttons or the...

Butt on the bottom, Ribs on the top.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by jake dorning: i'm the proud new owner of 2 2010 22.5 WSM's! </div></BLOCKQUOTE>TWO new 22.5's?! WOW! Congrats! I had 2 18.5's back in VA but I...

1 - Price. In my area, packers are under $2/lb, on sale for about $1/lb. Trimmed flats are in the $4/lb range. 2 - I usually remove the point and cook separately for burnt ends and chopped.

Strange ... Yet, visible differences can be seen in marbling and fat cap even though the sale weights are nearly identical. Yet, multiple butts cooked side-by-side can finish as much as hours apart. Yet, when pulling butts that did finish together, some can have more internal fat remaining...

I took Konrad Haskins' class at the BBQ Institute and found it very useful. Check their schedule for classes near you. <pre class="ip-ubbcode-code-pre">PS - I am in no way connect with the BBQ Institute nor receive any sort of compensation of any kind. Just a satisfied alumni.</pre>

1 - I use the upper grate the most. 2 - Depends. It seems the newer therms have a larger variance than those of a few years ago. Test your lid therm against a good insta-read digital at the top vent. If you have a corded-probe therm, like the Polder 307 or Maverick ET-73, then take also...