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yup. a great big one

i had asked ezque a couple months ago about a rotiss for the new kettle. they said they were trying to get their hands on a 26 to make one. they said to check back. this week i was told it wont be anytime soon. i had held off getting one for my genesis waitng for the 26. might have to re-think...

i bought a 2820 last august(a couple weeks before they announced the new 22) then turned right around and got the 22 wsm in december.to me its well worth the $100 for the extra room. you might not think you will need the room now but more than likely eventually you will.in several years the...

now you need to do the mod to make it breath like a weber should. you wont be sorry i used the ots parts. works like a champ http://tvwbb.infopop.cc/eve/fo...0039023/m/9720005262

got a 23 lb chuck roll @ sams today. used head country rub cooked 250-275 with hickory and pecan. foiled at 160 and finished in the oven at 375 to 200 internal. i also made bryan's chipolte mayo. they really work well together.thanks again bryan chuck roll

bryan that stuff is fantastic. we just slathered some on some burgers that were very well received. i got a giant chuck roll is resting and made both your finishing sauce and the mayo. ive been meaning to try this for awhile and im sure its gonna be made alot around here.

we have a set of henkels which we love. but this seems to be the knife of choice around here. that and/or a thermapen are my next purchase 14" forschner

i have the 22. my 18 was 6 months old but i had to have the 22.it just seems the water pan further from the fire on the new wsm.i guess im greedy. i want all the room between cooking grates i can get

is there more room between the charcoal ring and the bottom of the water pan? ive never cooked anything to tall for the bottom grate but a little more room between cooking grates would be nice.

definately. my door needed a little bending and the vent/grate thing isnt a deal breaker for me. my 18" was only 8 months old. but i think i showed a lot of restraint waiting til 12-26 to order the 22. i'm very satisfied. now if that 26" kettle would get shipped

mine turned out great. my kids were home from school so when went to make it i was down to 1 pound of sausage intead of 2. i used reg jc potter. i tried head country rub on one strip and nuked it and it was great. i went light on the rub and used no bbq sauce. next time i will try turning...

what a disapointment. i was gonna make this today. im frying the bacon now.might still as a bacon filled fattie with no wrap no rub no sauce

saw this recipe. it looks fantastic. bacon explosion

get the weber then start making room on your patio. i bet you'll end up with 3 or more.

thanks i'll try that next time if we get these again. i almost put those in the freezer til i found the best way to cook them but decided what the hey. they turned out pretty good.they were very tender. the bones fell out of some of them when you pick them up. i probably will stick with st...

they were cut thin and wider than ones i had seen before.quite a bit of fat too. i went ahead and put head country rub on them smoked them for awhile then plopped them in the oven to tender them up. i gnawed on one awhile ago after draining some of the juice off. i think they've got a ways to...

havent seen many posts about short ribs. wife picked them up. do they have to be marinated and grilled or can you put on a rub and smoke em. i'd appreciate any suggestions. thanks

it was its gonna be cold next week.have to make some cornbread. this looks like a a winner. thanks larry

tried these today with bone in thighs my got on sale. very tasty. pulled them a little early and removed foiled clay saucer and crisped them up a little bit more on the lower grate.they were a big hit. thanks larry

i did 2 8 lb butts last night.went the janes rub route and wow very tasty. used the last of my chimayo nm red. was kinda leary of using of marjarom thyme allspice and ginger but thats the best results ive ever had. thanks for that fantastic rub kevin