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So far it's been a hit with the Fam and best of all the Wife loves it ! And when you have a happy Wife you have a happy .... ?! lol

Thanks !! Think I may get this picture thing right from now on :wsm:

Sorry ...not sure why the other 3 pictures just show the link and are'nt open ?! Anyone ? Anyway ....it was tasty !

My first shot at homemade bacon ! After scoring some hard to find pink curing salt I bought some pork belly and went for it ! http://i1280.photobucket.com/albums/a492/CarlosGregory/photo12_zps049dcee9.jpg http://i1280.photobucket.com/albums/a492/CarlosGregory/photo13_zps0711d765.jpg...

In my best Yoda voice : "Great ribs those are" !

A good dry rub ( I use Harry Soo's "slap yo daddy" rub which can be purchased on Amazon ) and a temp between 250-300 and some Apple or Hickory wood chunks to start. Try using the 3-2-1 rib method ...works great for me.I'm not sure why some curse the water pan .... It can be a lifesaver if you...

I was able to get some from the meat supplier I bought the pork belly from ... gotta find the actual meat suppliers that have a retail counter as well.

My first butt on my WSM was a hit ! I took a few tidbits from several folks on here and it worked out great for me.I could not get it above 186 as it stalled there for three hours so I replaced the probe but still the same.So I simply tested the butt by pulling a piece and it came away...

My first boneless butt on my WSM was a hit ! I took a few tidbits from several folks on here and it worked out great for me.I could not get it above 186 as it stalled there for three hours so I replaced the probe but still the same.Fat pocket maybe ? So I simply tested the butt by pulling a...

Just pulled a 5 pound boneless butt that took about 13 hours to finish at 250. I had a couple of short stalls(an hour at 156 and another hour or so at 176) then at 186 it would'nt go any higher. Fat pocket maybe ? I did remove the probe and place it in another part of the meat but still no jump...

Pulled the probe and tested the butt ....pulled easy. After resting it was very moist and fell apart without much effort on my part ....best ever.All at 186 degrees

This Butt has been stuck at 186 for darn near three hours ! !@#$! But thanks for the advice all !

I don't want to completely wrap up my Butt after I pull it off the smoker cause I want the bark to remain "hard/crispy".... should I just tent it with foil or simply leave it on my cutting board ?:confused:

Welcome from the newbie himself ...me ! also in the Bay Area ! I think 2013 and my shiny new WSM 22.5 will bring BBQ happiness to us both ! Enjoy !

I'm thinking it'll only affect cook time .... ?

My Weber Smokey Mountain 22.5" that I have dreamed about having has been "born" today 1/11/13. Yes ..... I love it so much already I've given it a Birthday .... Gotta admit I did chuckle at the size of it ....friggin huge ! Now what to smoke to get the hang of it ??!!:o

I think most competition cooks don't cook their ribs the way they do at competitions ....remember their trying to appease the judges and most like (from what I've seen and heard) sweet ribs better. That came from a conversation I had with Myron Mixon at the Reno Best in the West.

Well ...a good seasoned pan after cooking burgers will need a scrubbing because of the hard bits but after I do that I put it on the burner to dry it and get it hot ,then I rub a little oil (any kind) in it with a paper towel and put it away. I can pull it out right now and fry an egg in it...

Scour it with some steel wool,rinse it, and then rub it all over with vegetble oil... then put it upside down (cookie sheet below it to catch any oil drippings) in a 400 degree oven for 15 minutes. Works like a charm for me.

Love this site ...I'm all over this salmon smoke soon .... thanks