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Been awhile since I’ve posted but I am about to get a little bit crazy this weekend. In honor of my birthday Saturday, I’ve decided to make a recipe I’ve been longing to try for years: smoked tacos al pastor using the Weber rotisserie on the kettle. I am essentially following this recipe...

Thanks, everyone - I'll trust the experts (and your guidance) on this one - gonna see if I can pick up a brisket this weekend!

Looking to corn a brisket flat to make homemade corned beef for St. Paddy’s day. However, after reading some threads and reading amazing ribs.com and their recipe, I am a bit freaked out of the idea of using the wrong amount of Prague powder. The package says 1 teaspoon per 5lbs, other recipes I...

Thanks Chris (and others), sounds like it may be easier/better to use the kettle? But I like the idea of using the WSM as a hot barrel cooker, too. Would a fruit wood work here? I am thinking cherry but others have used mesquite - which I’ve never used. Now I am wondering if I should even smoke...

I got motivated to make tacos Al Pastor but am wary using the WSM may not be the way to go. I don’t have a rotisserie but found this thread highlighting some who have tried: https://tvwbb.com/threads/tacos-al-pastor.25321/page-2 Obviously, the point is for the meat to cook in its own juices and...

Picked up a 22’ kettle on Craigslist. Legs very wobbly, one fell out when lifted. I’ve read a bunch of fixes but was wondering if anyone did anything that worked? Thanks

Looking to do some smoked burgers for WSM smokeday but have found tons of recipes on YouTube, all with different variations. Anyone have a go to recipe/method for burgers on the WSM? Am I better off using the kettle? Looking for some tips! Thanks all!

The title says it all - since I’ve own my WSM (2011), I haven’t cleaned the water pan thoroughly. I do dump out the water and occasionally scrub it with a sponge or hit it with some detergent but nothing more. Well, today I made some smoked beef chuck and it just seemed off - I guess a bit -...

Just picked up a curbside Weber Performer 2002 DU model. Went to go clean it and noticed heavy rust inside the bowl (chipped away porcelain, sort of looks like craters) and inside the lid. However, it has not rusted through anywhere. If it’s assumed I keep it dry from this point forward is the...

Stepping into the world of pork belly this weekend; never prepared one before! I’d like to make two things: pork belly sliders and pork belly burnt ends. What are the schools of thought re: fat vs. no fat on the burnt ends? Obviously the skin will be removed but I’ve seen recipes that call...

Looking to smoke a brisket and season, cure and smoke it to make some pastrami. I love thin sliced, deli style pastrami so I don’t know if I’m getting my hopes too high trying homemade? Anyone try this? I’ve read several recipes all calling for different cuts of the brisket. Any suggestions...

Also, the letters D and C are on the DECRYPTWION code and therefore the date would be 2013...the only problem is that alphanumeric code does not extend to 2013 modes...

Hey all, Scored the Weber Spirit E-210 for $100 on Craigslist! Serial number starts off with a DC but after looking at the serial number guide, I'm still unsure the year it was made. Serial #: DC6020122 Any ideas? Thanks.

Thanks for all those who offered advice - this place rocks! So my first brisket wasn't the disaster I was preparing for. The brisket, coming in at about 9.5lbs, was cooked low and slow (fluctuated around 200-260) for about 8.5 hours. I wrapped when it reached 192 (so 6 or so hours in) and it...

Hi all - long time member and poster - but FIRST time brisket coming up this weekend for this guy. I've searched a lot of threads and as usual this site in the best resource but still have a couple questions. I want to keep my brisket simple and thus have decided to use Aaron Franklin's method...

Long time member checking in for the first time in awhile. I'll be smoking some spareribs this weekend and snagged some Basques Sugar Maple lump today. Anyone try it? Nakedwhiz gave it a nice rating and certainly can't be any worse than the bag of Cowboy I've been trying to get rid off! I'll...

Read a post about someone's first smoke on the WSM and the person asked the above question. So, what do you wish you knew? For me, I wish I knew that using 7 chunks of hickory wood was way too much for one chicken. I refused to believe it "only needed 3 chunks" because it's a smoker, right...

Out of all the things I've BBQ'd, chicken is my least favorite. Don't get me wrong - I love chicken, but chicken on the WSM doesn't wow me or leave me craving more. The chicken skin (unless you crisp it over the coals close) is usually rubbery, rub really plays no factor, and yes it's usually...

It's been awhile since I wrote my http://tvwbb.com/showthread.php?39370-Things-I-ve-Learned "Things I've Learned" post - since then there's been a new house, cars, babies, etc. and not enough time to smoke. I figured I'd share my baby back rib cook from today - In honor of Father's Day I fired...

Sorry folks - things got a bit hazy (must've been the bourbon) and then euphoric last night. Pats won and ribs were unreal to boot! WORLD CHAMPS!