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Man oh MAN! That looks absolutely AMAZING! Reading this post over my morning coffee and now know that I will be making a trip to my butcher this afternoon when I'm off work. Hopefully I can duplicate this! Bookmarked! Thanks!

I love it! Love the space for the storage. Only thing I don't like is the bottle of lighter fluid! ;) Did you have a blueprint? I'm thinking that I really need to build one like that! CM

Dwain nailed this one... Run the temps a bit higher in the 300 to 325 range if you can. I also spactchcock all my whole chickens on the smoker as I find the breast mead stays more tender... I love using both apple and pecan - gives a great color. Below are some pictures: The first is the bird...

That's some excellent advice... I especially love #1 on staying patient. That's the hardest part. Especially when you hit a longer than expected stall and your Italian Mother-in-law is waiting... CM

Welcome! Those burgers look amazing! Love the set-up... CM

Hahaha! Always love your posts Brian... Great looking wings!

Great for beef - Hoping to try it on some wings as well. Will let everyone know if/when I do! Enjoy! Marinade is as follows: ¼ cup of olive oil ¼ balsamic vinegar ¼ Worcestershire sauce ¼ Soy Sauce 2 teaspoons of Sesame Oil 2 teaspoons of Dijon Mustard (Honey Mustard works as well) 2...

Not sure if I would ever be able to permanently seal my door... I like the fact I can take a peek and see what the water level is and how much fuel I have left or to be able to add another hunk of wood. Then again, I don't use a guru. Never have, and probably never will. I find they take the...

This was not only the first turkey I have ever cooked, but was done on the WSM at 250-275 with a hint of peach wood! Turkey was rubbed with butter under the skin, and then a coating of oil on the outside with Salt, Pepper, Garlic, Rosemary and some lemon zest. I did not want to put stuffing...

Decided it do a Maui Marinade for some steaks tonight... Super simple and came out awesome! Had the 22" Weber Kettle set up for indirect and put the steaks on for about 20 minutes or so until I hit an internal temperature of 125. Then, flipped them onto the hot side of the grill for 60 to 90...

Looks great! Are you serious though? That was your first time cooking pork? Outstanding! Keep it up! Curtzo

As do I - "If there is no photo, it didn't happen," right?

I noticed the same thing on my 18" WSM... I was totally freaking out wondering what the hell I did wrong. I called the BBQ shop where I bought it and asked. They told me to fire it up again and add a pound of bacon and some wood and let it burn. 6 hours later, the rust color was gone and had a...

If anyone ever gets up to the Pacific Northwest and get to Vancouver, BC, you will need to check out the Hog Shack in Steveston. Typically a village known for seafood restaurants, this place is doing awesome! http://hogshack.ca/

Good call... I have a trouble light that I hang off a hook under my patio. I have one of these bad boys in the shed - will need to pull it out! CM

Great looking steaks! Love me Bone-in Rib-Eye... Simply awesome! CM

Smoke at 250 or so until you reach 160 or the color you like and the wrap 'em... I always prefer to wrap my butts... Put in a foil pan, add some AJ and Rootbeer, foil the top and let her go! Add an additional chimney of lit charcoal, open the vents and away you go!

Looking great so far! Love to hear all the other suggestions! I love to use a mix of Apple and Pecan, smoke until I hit an internal of 160 or the color I like and then foil it until I hit 190 or 195 or so... Keep it up! Can't wait to see the finished product! CM

Hello all and Happy New Year! I live in Vancouver, BC and have a strong passion for BBQ, as everyone else on this forum does. I have become a huge fan of Weber since the purchase of my Smokey Joe Gold a couple years ago. I have since added a OTG 22" and a 18" WSM. I love trying new things all...