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Smashburger!! Use a cast iron griddle. Don't make patties, make balls. Set it on the hot griddle and smash it with a spatula or a press - this will give you a lot of surface area in contact with that hot griddle, so you get a really good char. Give it a few minutes, flip 'em over for a few...

I've only ever seen beef short ribs in local grocery stores already cut up. Around here they cut them into individual bones, and then cut each in half. But, if you ask the butcher, he can get a whole rack from the back for you that hasn't been cut yet, and you can cook them that way. Here's...

Forming bark, from what I've read, is all about giving a lot of surface area for the smoke to interact with. Rubs that feature bigger coarse particles work better than rubs with smaller particles. Moisture on the surface also helps draw in more smoke to build bark. Taking the meat straight...

I have a lot of gasket material left over from the last time I changed the gasket on my Egg, so last night I went ahead and put a gasket on the door. It's a 1" wide felt gasket (Smokeware brand), I cut it in half to better fit the door. Took the door apart, cleaned the edge with a green scotch...

I have a BGE with a cracked base. I'm not the original owner, so no warranty for me. Instead of buying a new base or a new Egg or KJ, I bought a kettle, 18" WSM, and a rotisserie for the kettle, for about what a new base would cost. No regrets! I'm curious - how has Weber cheapened them?

I wouldn't call that a defect. It's so small it's not causing a leak or anything. I'd use it as is and never think about it again.

Thanks! That's Hardcore Carnivore Red on the ribs. It's good, but next time I think I'll either go a little lighter or maybe sauce the ribs with something sweet to balance out the peppery rub a bit. I really like their Black rub too, it's great on chicken or beef!

I'm still pretty new to the WSM (18"), only used it a handful of times now, but I'm not new to smoking. Yesterday I put half a rack of ribs on at 12:30 in the afternoon, and it held pretty rock steady temp around 230-240 (only one bottom vent open ~1/8", top vent open about the same), I didn't...

Not traditional BBQ, but I cooked these spares REALLY hot and fast - about 500*F, indirect heat, for half an hour. They were the best ribs I've ever had. Keep meaning to do them again but with a traditional BBQ rub. Original recipe: http://www.myrecipes.com/recipe/grilled-italian-spareribs

That's what I did with my 18". I don't use the water pan, and with it out of the cooker there's enough room to double your fuel capacity. I also only use lump, which produces less ash.

I think I may skip adding the extra handle (even though I already bought it...) The cover barely fits now with the new hinge installed, it won't fit with an extra handle sticking out the front. I'm gonna use it first and see how much I want the handle.

I've done a spatchcocked bird with no water pan or any other heat deflector. Cooked somewhere in the 350-400*F range, took a little over an hour for the breast to hit 165*F. Turned out good!

Didn't the kettle rotisserie used to come with a counter weight that you attach to the handle? I just got one, and there was no counterweight, and no counterweight shown or mentioned anywhere in the manual either.

Close, that's just the handle itself, but part number 80672 is the handle and bracket, which means I won't have to make my own bracket, yay! http://www.ereplacementparts.com/handle-kit-wshield-p-1476033.html Thanks!!!

I usually figure half a pound pre-cooked per person and I've never ran out of food. Don't usually have a ton left over, but there's always left overs. Of course, YMMV and all that, depending on who you're feeding, and how much other stuff there is to eat.

I don't have the 14.5", but you won't have any problems getting a butt on there, regardless of size. I've fit three on an 18" grid on a Big Green Egg, all in the 5.5-6lbs range. You could do ribs on the other rack if you wanted, you'll have to cut them in half or roll them up though. Whenever...

I put some porcelain cabinet door knobs on my 18". Something like this, but not brushed metal:

Hey guys and gals. I've got one of the Unknown BBQ hinges ordered for my 18" WSM, and now I'm looking to add a handle to the lid. My lid only has the handle on the very top, I'd like to add one to the front, seems to make more sense once the hinge is installed. My current plan is to fab up...

Why put a saucer inside the water pan? Why not just use one or the other?

The last smoke I did, which used the stock ring, I just used my drip pan as the diffuser. I'm going to find a terracotta pot base or something to use though. Nope, control the heat with air flow. The fire can't be any bigger than the oxygen supply allows.