Search results

The extra middle section on the WSM was a fix by Weber for a missing grommet on the initial purchase. The WSM is named Bertha but when she goes with the 2 middle rings she likes to be referred to as Smokezilla. From a couple months ago:

Instead of taking off the ribs one at a time just remove the whole cooking grate. This will lower the time the lid is off. Do the same when having to check the ribs, unwrap or sauce.

Got my WSM in January via Home Depot online after calling to see if their inventory had the 2014 front port thermometer feature and was told yes. It shows up without the port and I call to be told, "We called Weber and it only offered on the small model." A few weeks ago I see a 18.5 at Lowes...

Neither....I got it from Home Depot....their website and it was free delivery.

Excess fat from the outside of beef cuts. Put a nice smokering on em' Bertha did.

Just shy of 5pm: I was thinking of hugging the guy but he dropped the box three times getting it from the truck to the door and looked ****ed when I offered to help. Oh well Merry Christmas to me I say....I am calling this Weber, Bertha: Made a wind block out of the gasser in the back, the...

Waiting delivery of my 22.5 WSM....wait impatiently I am....but keeping busy distracts my mind. Did some ribs up yesterday....got a whole side rib....one proper cut and a chine bone cut. Took the chine bone to pull stage and got 3.5 cups of shred. I went to the grocery store to get some...

Beauty smoke ring - I normally finish the burgers on the grill after smoking at about 180f or so for about an hour. Gonna have to try your method of smoking at a higher temp and no grilling. I have stuffed burgers before but never smoked stuffed burgers. When I have stuffed burgers a problem...

1. No mustard. Light olive oil thinly brushed on ribs then the rub. No mustard or olive oil is needed to help the rub stick....it will stick just fine with nothing added. I use light olive oil because the end result is better. I estimate that I have done at least 50 rib cooks since last May...

Pork wins in my life. I love dry aged steaks, brisket and prime rib but it costs far more than the mighty pig...3 to 8 times as much per pound..and the pig has ribs and shoulders that my cookers do magic to. I like to bbq too much to spend the money available all on beef....I would be left...

Yup. I go a thinner on the rub with this Jerk style than when I do normal southwest style ribs and I never leave the rub on longer than 4 hours. Went overnight with a rub once and only once.

I went to edit my initial post but the system would not let me enter more pictures.... Cook temp was 290-310 for most of the cook with me adding lit charcoal to the bed rather than using any sort of minion method. The ribs cooked for about 1.5 to 2 hours before there was a good crust then...

It is a Mexican company that puts it out. Nakedwiz has a review of it....I think? it is carried in some States. Up here I can get it at Canadian Tire and Walmart. Most places are sold out and not resupplying till spring. Walmart had a sweet deal on Nature's Grilling this summer...I should...

Holy crap........yeah!!! My wife provides me with little more than grief concerning my bbq passion. I am making ribs today, will offer her some and she will turn it down. Does not like most smoked pork...will eat pulled pork the day I cook it and not afterwards as leftovers. You got a peach...

Waiting impatiently for my 22.5 WSM and gotta cook something. It is -16c or 3f right now but I care not. Side ribs with membrane removed....I pay 1.99 a pound for whole side ribs....this is a st louis cut and a chine bone cut: In my rub I am using something I picked up over Xmas: That is...

I have 2 Kettles and an Akorn. It is easier for me to get clean smoke with the Kettles.....mind you I put my wood chunks above the coals either on the cooking rack itself or on a small grate between firebricks. The Akorn is capable of clean smoke but I have yet to master it. The Akorn also...

Greetings from Canada folks. I am new to this forum and soon to be a WSM owner for the first time. Since I own two 22.5 OTGs I am well aware of the "Weber" mystique and thus have craved a WSM since buying the first 22.5 almost a year ago.....I have a black 2011 and a blue 2008. Started off...