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Dave, There used to be a member that worked for Weber but I don't think he is here anymore. Weber people know of the site. How often they come here... who knows. As to adding stuff at the factory, there aren't a whole lot of mods that HAVE TO BE DONE to use the WSM to it's fullest. You...

Most BBQ books times are on the low side. I think they don't want to scare you off. And alot of smokers move alot more air through them than the WSM does. This will give you a convection effect, thus cooking at a faster rate at a set temp. How high is too high depends on what you are...

Mine goes on the oil drip pan that the WSM is sitting on.

Mine are better than all of yours!!!! LOL

Also, the 3-2-1 method is pretty reliable. 3 hrs smoking, 2 hrs in foil, and another hr in the smoke to tighten them up. I prefer a 4-1-1. Or a 3 1/2-1-1 1/2. Start with the basics and then determine your cooking method (times). Good luck.

Chris already did a whole prep thing on the website. Spare Ribs Check it out and see if it helps. Too many people forget about all the info on the WEBSITE. When you have a question... always check there. If you need more info, plenty of people here to give it.

I put my chimney on top of an inverted ECB charcoal pan. Works great.

I usually go 4-1-1. Sauce in the last 1/2 hr.

Thanks Bill. If I didn't already have two, I'd buy another one.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimT: Are you all talking about the same thing? Is it chuck roast or chuck roll? I was drooling in the meat counter at Sam's Club today, when I...

Steve, I can't find Original Charcoal Company lump any more. I used to buy it at Harris Teeter, but they don't seem to carry it any more.

28 hrs. (actual time on WSM) A 19 lbs Chuck Roll. Only had to add about a doz coals at the end of the cook. Then I had some left over.

You still used butt for you pulled pork. Country style ribs are just cut up butts.

I do that every Christmas making roast beef for lunch, but I catch the drippings in a deep dish pizza pan. I have a spacer that adds another rack inbetween the two exsisting ones and I put the pan on that. If your meat isn't very fatty, add some oil to your 'catch' pan to make sure the dripps...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rick Kramer: I've started using the Weber charcoal baskets for most of my cooks on the kettle. For steaks, I usually light 3/4 chimney of lump and split...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Freiberger: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

That's right... Kingsford Lump Charcoal !!!!! I was just in Food Lion to pick up a couple of items and there it was. Anybody tried it yet?

The picture on their site shows it on an ECB. Given that, I would say it is too small to fit on a Weber.

I inject sometimes, but mostly just rub and cook. Once pulled I add more rub to the meat to give it flavor through and through.

Yeah, what Rick said. Temps can vary due to many reasons / causes. All the reasons Rick stated are valid. And it could be as simple as the wind direction that day cooling one side more than the other. Don't worry about it too much. Shoot for a temp range and just make sure you are around it.