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pork butts are very forgiving. smoked salmon is delicious and easy too.

Some people use oven cleaner, but for the grates I recently had a decent amount of rust and simply used steel wool as suggested by the bright people here. I've cleaned the outside with olive oil too! It works believe it or not. My wife is on an all natural kick so I had to improvise.

I like water! Call it a crutch. It makes me feel all warm and fuzzy. I feel like I'm an old timer advocating running the power I instead of the spread offense. ha ha

Thanks guys. As I said before I was worried about ruining it, but despite some mishaps I can't wait to try another one. My wife told me it's the best thing I've made on the wsm and my twin boys actually ate some which I assure you is a big deal since they are in a picky phase. Personally I...

Ha. I always smell like a fireman unless it's a very short cook!

Good point bob. If anyone is in the valley I did see a display 18.5 wsm for sale at green thumb nursery for $200 a month ago. I assume they were dumping inventory they never sell as it would be the last place I'd think to buy a weber. Not sure if it's still available. I should have posted...

I don't see why you couldn't build the 12-20 coals it into a pyramid, put the tumbleweed underneath, and do it that way. some people also use a coffee can. id' try to not use lighter fluid. and btw. you can get a chimney starter pretty cheap at lowes/homedepot/various supermarkets. . .

i'd follow chris' basic recipe to the T and then experiment on later cooks and adjust to what you like: http://www.virtualweberbullet.com/rib4.html btw I still use this rub and the mustard and love it. I do cut the sugar in half though. though my first try with that recipe were among the...

You almost never see sales. or at least I haven't. if you want to save some money look at craigslist.

looks good to me!

the way I've kept it the most consistent low and slow from the beginning is to light say 10 coals and do the minion method and start closing vents well before my ideal temp and see where it stabilizes and open the vents more a little at a time if needed to get the temp up. I find it easier to...

once the cooker starts dropping in temp I just use my wife's garden shovel and add unlit coals through the door. usually don't need to add more than a dozen at a time. if you get good at the minon you may not need to add coals at all though.

Thanks bob. It was a good piece of meat. not a lot of fat or waste either. literally didn't throw away anything off the finished product and maybe cut a half a pound of fat off it when I was prepping it. I wasn't going to do anything, but the stall was so long I was worried we weren't...

I had the same fear and really had only done smaller ones and they were all cheaper cuts. This was the most expensive piece of meat I've done. I'm happy with the result, but I'm confident i'll do better next time.

Thanks. This is kind of funny. I put skewer it into the point and it went in like butter. went in so much like butter it went through the brisket completely and I ripped my foil and juice started dripping out of the brisket into the smoker, so I took it out. I then put it in the flat after i...

11 pound prime brisket. First time using oak. had a nice smokey flavor. a little bitter (maybe I needed to let the oak light a little before putting the meat in?). not much of a smoke ring for some reason. pulled it a little too early because I was worried about drying out a nice piece...

It's the first time I've been there. Definetely plan on going again

Jim's fallbrook market Bob. I got the last one they had, but they tell me they usually have 2 in stock. Call ahead. Meat looks first rate. I'll let you guys know how it turns out. $59 for 11 pounds. Not cheap, but not outrageous either.

Thanks guys. The more I thought about it the more I came to your conclusion. I've used hickory too, but my wife tends to not like things too smokey. Just my anal nature at work I guess! I'm sure it will be as usual

Thanks dustin.