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I use a Tormek and a Worksharp Knife sharpener. I just got the WS a few months ago and really like it. The Tormek is great for larger knives but I have trouble with the smaller ones.

That was a tremendous deal. I've gotten a few great deals at HD by being at the right place at the right time, but never one close to your's.

A guy on one of the other boards just posted that he'd score an 18 WSM at HD in Collinsville, IL for $39.99. Didn't say if the HD had more, just that it was in the bargain area with no price on it. He ask a manager and got it for $39.99. I know of 3 Home Depots around here but none of them...

In addition to the responses above, part of the reason for the briq. preference may have to do with the variation in the size of lump. I haven't used much lump but in I've found some fairly small coals in my Royal Oak. It would be easy for these to fail through the charcoal grate. As...

My favorite rib knife is a thin bladed 8" knife that has a wooded handle like the Old Hickory, but no name is visible on it. It was my dad's. It's comfortable and is easy to sharpen. I also have a similar 7" Chicago Cutlery knife. I like the thin bladed knife to cut ribs better than my 8"...

Van, Life's too short to live another minute without a WSM. Don't delay!:wsm: Gary

I trim butts but only the thick stuff. I want some fat on and cook fat side down.

And to take that one step further. If you have the WSM in your shopping cart prior to going through the website link, I don't think the website gets credit even if you purchase through the site. I always go back to Amazon prior to ordering and remove anything I've put in my shopping cart and...

I know alot of people reuse coals in the WSM. I did early on but now I don't. I had too much uncertainty in my next cooks when I had varying amounts of left over coal. Now, I either suck it up and let them burn out or, if so much leftover I can't stand it, I let them cool and use in my...

D, If you scan down on amazon's web page for the WSM 22.5, you'll see that a premium cover is included. BTW, don't forget to go through the Amazon link on this website if you order. Amazon sends a little back to help offset the cost of this website and it doesn't affect what you pay. You have...

I ordered a 9.75 lb butt from a small butcher shop recently. By the time I went to pick it up I knew our plans would likely change (due to really, really hot weather) and I wouldn't need it. I didn't want tell the guy I do longer needed it because he keep it back for me. He wrapped it freezer...

I can't speak to a brand. Lodge is about the only one I see in the store and I've heard good things. We have 2 case iron skillets that we inherited. This things are at least 50 years old and maybe much older. I also inherited two dutch ovens. Beware: Once you get one CIS you'll want more...

+1 on Low and Slow and BB Gibson's BBQ Book. I also agree that the info on this site is great and there's alot of free stuff on google and you tube. I also bought Wicked Good Barbeque by Andy Husbands and Chris Hart. It's good but I like the other two better. Lots of unusual recipes in the...

It's unclear to me why you only got 4 hours out of 12 pds of charcoal cooking at 225 with all vents fully open. I've never cooked on a 22.5 but my 18.5 will go a long time with a smaller amount of coal at 225. I cooked a 9.75 butt at 240 a few weeks back for 11-12 hours and had plenty of...

Mine get hot too. I have a slide-a-side that minimizes the amount of holding I have to do. A glove would be a good solution.

Tim, That would give you more meat capacity. Never tried breasts only but it shouldn't be a problem, especially with the brine. I heard of people injecting butter but never tried it.

Tim, I'm not expert. I've done pulled chicken 5 or so times. Actually, excluding fried, it's my favorite way to eat chicken. Yes, you can definitely pull breasts. I smoke whole chickens and remove the skin prior to pulling. I normally target 250 degrees and smoke to an internal temp of...

Be careful with that ramp down feature. It's a nice feature but you need to make sure and remember it's on. I set the ramp on after my first cook. Default is off. I thought something was wrong on my second cook cause the digi fan wouldn't come on when the pit temp fell below target. I open...

+1, He could go with Pitmaster Ique, one of the guru models, or auber and add the Maverick 732 remote. I have an ique on one of my kettles and a digi dx on my WSM. Both work well. I always use my WSM for overnight and have a Weber remote meat probe (no pit proble). I keep the remote by my...

Never used a Weber Q, but raising the chicken sounds like a reasonable solution, perhaps only, to me. I've cooked on a charbroil gasser with two burners and sometimes had too much stuff on to set up a direct/indirect grill. I used the upper rack of the gasser as my indirect. Worked for me.