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So I bought a Weber spirit 500 LX the other day and it’s virtually brand new. It has a quick connect LP setup on the tank hose. I’m assuming I need to change this to accommodate modern LP regulations ? Am I right ? I hope you can see these pictures...

because I moved and downsized and all that Jazz , I just haven’t been using my Webers but I won a big turkey at a meat raffle and decided the time had come. So I loaded up the WSM and did up this 20 LB beauty. And it was good. Served it to a bunch of friends from our church and it was a big hit...

oh yeah. me too. glutton for punishment....but when theyre good they are soooo good. :rolleyes:

I had great tomatoes this year. i would gladly trade a few for a loaf of that bread !

hey rich,how's it going? I would recommend to you the "self watering " planters sold by gardeners supply company in Vermont. My yard was all hard pan and not good for growing....put one of these planters where it gets 5 or 6 hrs sun each day , keep it filled with water and you can grow almost...

Hi all snagged a Weber gas grill from the curb the other day with an eye toward fixing it up for my son. At first glance it looks to be in half decent shape ...just some rust issues and a cracked crossover pipe between the burners. Also the electric spark dealy is shot and I'm a little...

ha ha ha ha , i thought i was the only one... i drive my wife crazy stealing sugar packets everywhere i go...but it doesnt take me a year....that is hilarious.

wow. that does look good. i too have somehow never gotten around to RC , but that will change soon. very inspirational , there , JR :cool:

that sifter idea is sharp. im stealing that. i like the turbinado sugar because it stays loose and separate , but i have never ground it....but i might try that next time i do ribs

Great looking rig , brother. My one thought would be to put some metal under the smoker . When I made my cart for my WSM the first time I used it I burnt the bottom with a chunk of lit charcoal that landed on it unbeknownst to me. Maybe one of those oildrip pans you can buy at Walmart. But that...

im dying to try this one day. looks so good...

this is all good advice.. 170 is good if you want to slice the shoulder like ham and it tastes ok , but if you want that nice shredded pork you gotta go for probe tender. when the meat thermometer slides into the roast with very little resistance , you are in hog heaven.and i have learned to...

Hey neighbor. By reverse crutch you mean start out foiled and end up naked? (The ribs , not the cook) I have not done them that way specifically, but , when I cook ribs in the gas oven , I do them 2 hrs bare naked to start then I foil them for 2 and then I open up the foil and finish them...

The cubano is in my top 3 favorite sandwiches. Love the pork shoulder , but one time I had one in a restaurant with smoked turkey in place of the pork? And it was pretty darn good . Yours looks excellent right there.

Hi Randy ! welcome to porkaholics unanimous. :wsm:

What he said.....:cool:

i have not done that , but I am totally stealing that idea next time I do chicken....and maybe even pulled pork. great idea.;)

hey dan i think theyll come out fine that way. ive done matrrow bones on the wsm and then used them in meat sauce and i think you get enough smoke on them in a pan like that. id say go for it.

Well the family all got together at my sons house for a 4th of July weekend cookout and I volunteered to make pulled pork. About an 8 lb bone in pork butt rubbed up with yellow mustard and Rufus Teague dry rub Smoker chugging along at 250 ,,no water in the foiled pan , vents about 30% open...

i would put it in the fridge today and take it out early early sunday morning to cook later in the day..