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Making two St. Louis racks with jeffs rub and sauce tomorrow. First rib attempt!!

nice! my temps went the opposite way decent to cold and I never recovered. sounds like you are on your way to some tasty stuff!

J. Mor report back on your first 14.5 WSM cook! My Turkey cook had issues :( I dont think I had the coals going nearly hot enough when i dumped them in and the temp never got about 265, 45 minutes in the outside temp dropped to 44 and it started to rain - like a steady downpour and the temps...

Did a Santa maria tri-tip last night that was outta bounds! smokin a couple turkey breasts today - used the slaughterhouse brine and it smelled killer.

Hi all, none of my local stores has a non self basting turkey breast except Whole Foods and their are split. I am planning to follow the cook instructions in the poultry recipe section of the main website for the cook and I want to brine it myself. will it matter if the breasts are split...

Hi Dan. Good to hear I got a good one and have the option to double down! Thanks for the loading tip as well. Looks like its about time for some ribs!

I found the weber rib rack at HD and it just barley fits. the investment is low $12.99 or some such. we'll give it a rip.

Thanks Rich!! I like the price too.

Hi all, Anyone buy a rib rack for a 14" WSM? I cant get enough dimensions off the Amazon Descriptions to know if one will fit. I need help - wife wants ribs! thanks!

Smoked a big Costco sized Steal head using the salmon recipe on here with one mod on the smokin rub. I added a tsp of Chipotle powder. turned out ridiculously awesome!!! Perfect amount of earthy warmth without overpowering.

smoking some corned beef and making it into pastrami! woo! soaked it overnight, just applied the mustard and rub. smokin starts saturday morning. very excited about it!!

well, not exactly. far less scientific, I put them close to each other in the smoker. I figured they were so far off what difference does it make. could be wrong there...

So after my first cook i struggled with the temp a lot and I read up on here and found the thermometers that come with these are way off. So I bought a nice digital air thermo (DOT) which is awesome. Then I figured hell, the WSM is new so I contacted Weber and a replacement is on the way. Its...

good info! many thanks. I am planning to use the water bowl with the brisket. it will be just the flat and some where in the 6-7 lb rang cut in half. Is that a good plan?

Yeah, I meant Brisket... I used the dome thermometer, it was not windy, I had the vents totally open most of the the time then halfed them and the temp didnt change much. I used the minion method to start them and had a full bowl of water which I think was cold at the start. Hope that helps...

My first cook in my 14.5 was a success (beer can chicken). the chicken took over 4 hours due to what I assume was low temps. In reviewing my notes the temp never got above about 210. I completely filled the charcoal ring and the wood chunks pretty much sat on top. I filled it in fear of...

on my first and only cook so far i couldn't get the temp over 210. when I was done i took out the grates and water bath then put it back together empty with all the vents open to burn out the remaining charcoal. the temp flew up and pegged the thermometer in the lid. I thought I read a thread...

That is crazy!! I did pick up a Weber chimney starter, I didn't think a couple rolls of paper would fire it up. I am blown away. I am super excited.

a whole wouldn't fit, but the last couple I made in the oven I had to cut in half to fit the rack. Halfed it fit in a 13x9 with a rack in it. I am thinking about a 7ish pounder cut in half will fill both shelves nicely and maybe swap positions half way?

Sounds delicious. Do you have a recipe I can reference?