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Well, I started off Thanksgiving day hoping for inclement weather, so i could put the WSCG's insulative properties to the test. The weather was in the low 50's with no wind to speak of, so not really a test. Oh well, those days will be coming and look forward to firing up the WSCG. I prepared...

I have used the BBQ guru silicone cover for my 18.5", and I love it. It is invaluable for windy conditions as it will keep temps stable. Cold isn't so bad for the WSM as it can keep stable temps, it just requires more fuel. Windy conditions, on the other hand, can really effect temperature...

That bread looks great, did you post the recipe somewhere?

Cooked to the perfect temperature! That is a thing of beauty.

If you are using the veggies for the broth (and plan to discard them after the cook), definitely add moisture (like 3 quarts) Either water, chicken broth, or even a cup of apple juice. If you want to eat the veggies, then forget the moisture.

For The first time ever (obviously) I will be cooking my Thanksgiving turkey on the WSCG. The forecast says temps will be between 40f -50f with showers. I can't think of a better test for the insulative capability of the WSCG. My plan is to use the AmazingRibs.com recipe for my turkey and...

I love when people post new flavor profiles from different regions of the world. It's true BBQ variety. Thanks, and that looks terrific!

Awesome! Simply Awsome!

No, no noticeable smoke flavor, which was the goal. I cooked over clean bipurning lump and didn't put it on the WSCG until there was no noticeable smoke.

Great 2nd post! From the looks of things it appears you did just fine. Out of curiosity, how long did you cook the ribs for and at what smoker temperature? Also, same questions for the brisket, plus, at what temp did you cook the brisket to?

Tom, Thanks! I found it took me a while to understand the temp control on the WSCG, primarily because I was expecting it to behave like a WSM or a kettle, but it's a different beast. After a few uses I learned two things. first it takes a while to settle in on the initial temperature, like 20...

Thanks. I thought I should supply a little more info about the cook. Ah yes, the apple pie recipe. It was pretty straight forward, as we "cheated" and used Pillsbury's pre made pie crust. We filled it with 7 grannies smith apples (peeled and sliced). Added 1/2 cup of sugar, 2 tbls of cinnamon...

All, I took a crack at using my WSCG to cook an apple pie. One item of note is that I used Fogo lump for this cook, as I wanted to ensure a clean burn with no off flavors. The taste turned out great, just like apple pie should. Just getting started. Finished product turned out very...

Wow, you know it must be good if you can convert vegetarians to eating pulled pork!! Job well done.

Everything about that brisket looks spot on! What did you use for a rub?

All, Yesterday I did a small 5 lb brisket flat. I started with a little EVOO and used Oakridge compitition beef and pork rub. I stoked up the WSCG to 250 where she sat for the cook. After 7 hours, this is how it looked. Cutting into it, this is how it looked. All in all I was...

Great looking steak, Jim. I don't know if I have ever cooked a 3 lb T bone, but now I will need to try.

That looks great!

Nice job! I am going to need to make some next weekend.

Will the WSCG make better food than the combination of a Weber Kettle and WSM? No, and I cook on all three. What I like about the WSCG is: 1) One device can smoke like the WSM and grill like a kettle 2)Temperature control is way easier than either the Kettle or the WSM 3) Significantly more...