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Get you a Mexican Terra Cotta plate, double foil the water pan AND the plate, and don't put anything in the pan and give it a try. I have NEVER used water in my pan and my meat has ALWAYS come out very moist and tender. It sure makes cleanup easier, and I only change the foil on the plate about...

Sounds like you got a good deal. EVeryone has their own tecnique, but I will tell you mine. First, I NEVER put water in the water bowl Second, I always close ALL then vents except the top one, which I start out about 1/2 open, the close it down to 1/4 open. If you notice excessive smoke from...

I LOVE the analogy of a "Case by Case" Determination. Yea buddy, bring on a case or 5, and I promise to behave. :-)

Without photo's, you are talking "Greek" to most. For $2.00 a roll for heavy duty foil, I think that is the simple route to take. My time is worth a lot, so I'm happy re-wrapping my pan every few cooks. I use the Terra-Cotta Clay plate setting on top of the pan (I NEVER put water in the pan) so...

Curtis, everyone has their style, but I have NEVER put water in my pan on my WMS and just double wrapped the pan and the Mexian Platter (14 Inch) i set right on top of the water pan. I seem to see more people cooking without water, as it plays with your temperaturess as it gets hot etc. I have...

My Favorite rub is Bill's "Texas BBQ Rub 'ORIGINAL'," however, at first newbies wife's seem to think it has bit hot taste, and maybe it does. I have tride Butcher's BBQ Honey Rub and it is especially good on pooultry, no "Bite" of pepper, but you could use it on ribs, or "Plowboys Bold" rub...

Yesterday I smoked a 4 pound slab of spare ribs. I cut the end off the ribs and tookthe membrane off. I cooked my ribs at 240 degrees and put a liberal amount of Hichory and Pecan wood chunks with a moderate size of Stubbs Charcoal brickquettes. I added a "beer can chicken to the top grate...

Easy Off Oven Cleaner is Great. Put your grates on some layers of newspaper, soak them generously, let sit for a few hour, don your hands wit latex gloves, then take to a water hose, with some steel wool or paper towels and do the detail work. THey will turn out looking like new. YOu can get...

Sounds like you are trying to keep it "Too Clean". Don't worry about a little "gunge" here and there. I take my grates off every now and then and spary on some HEavy Duty "Easy Off Oven Cleaner", let it set for a while, then put on my rubber gloves, and clean with paper towellw qne they look...

I'm NOT a competition smoker, or Pitmaster, but in my opinion, it was cooked too long and dried out. Briskets have enough fat in them to stay moist, but there again, I prefer "Low and slow". That's a very small brisket and I just think it was way over-cooked. Even as a newbie I have not messed...

Stewart-- Check the "Dimensions" of the Shoulders and make sure there is plenty of room on one grate. The top grate has a bit higher temperature, assuming you may have added the "Clay Plate" at put on top of your water pan. I NEVER put water in my pan, but I do wrap it in foil, along with the...

Here are my thoughts and methods I use on my 18 1/2 inch WMS. 1. I NEVER put water in the water pan. From a lot of the raading I've done, and talking to people, the water in the pan is a "Nuicance" on temperature conrol and I tend to agree. I bought a 14 inch clay platter at Home Depot and I...

Dennis.......I don't know how much you pay for "Weber Bricquettes", but try Stubb's Charocaol which can be bough at most Lowes stores, if you have one handy. They just ran a special for $5.0 a 15 lb. bag. I love it, and has worked well for me.

Very small briskets......depending on what temp you cook them, but I'd think if you cook them at 275 they should be done in about 5 hours +/-. No guarantee on the moist meat being that small. I normally cook whole briskets that are "about" 10 pounds and they take about 12 hours at "about" 235...

IF I'm reading your post correctly, you paid $55.00 bucks for a 5.5 pound brisket ???? I'd smack somebody for pricing the meat that high. I pay "about" $1.95 to $2.95 a pound for most the briskets I buy at major grocery stores. I've always been told, even by butchers, the way you can tell a good...

By all means DO NOT rely on the Weber Temperature Guage on the lid. I've read and heard too many stories about how inaccurate they are. My Weber thermoter and my Electronic Temp Controller are always about 25-30 degrees apart. I use Stubb's Charcoal, which is readily available at Lowe's most...

Howdy C.W. I have to assume you do NOT have an automatic Temperature Controller ???? I do, so I will tell you how I cook on my 18 1/2 inch WMS and see what you think. First, I NEVER use water in the pan. I've heard too many stories it causes more problems in maintaining temps than it's good for...

GET THE 22 1/2 Inch WMS. I got the 18 1/2 AND it is just not big enough to cook all the meat I try to cram in there. I wish I had gone 22 1/2.

Three hours on for spare ribs, take them off and double wrap in foil (ALWAYS MEAT SIDE UP), and add some DR. Pepper, apple juice, or whatever, wrap them tight and put them back on for an hour or so and I've always gotten great ribs. You can cook ribs a bit higher at about, say 245 or so, and get...

Just go to Lowe's and get some Stubbs Charcoal. IT's great stuff, and right now it's on sale for $5.00 a 15 pound bag. Hurry. :-)