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With a rotis ring that doesn't seal you wouldn't. With either of the rings I had of the newer rotisserie design (or even the one I found in a neighbors garbage six months ago that was an older weber design) none sealed tightly. I've never tried to cook food in the rotisserie that required a...

Tom(Bauer) I think your question would get better attention as a separate topic. But when I've done large capacity rib cooks in my 18 before the 22 came around I would do 5-5 racks per grate rolled , skewered and then cut off the end of the skewer. It worked but wasn't ideal because to foil...

I have both the 22 1/2 WSM and an 18" WSM and the still usually cut the ribs and cook them in a rack on the 18 rather than 22 because I don't notice any real difference in putting them on the 22 other than it taking alot more charcoal. I'll use the 22 1/2 if I'm doing a high capacity cook. But...

I had two of these and sold one a year or so ago. I love my Weber rotisserie and couldn't live without it. I use it at least once weekly rain, snow or shine. I have three different 22.5 kettles that it goes on and keeping it airtight has never been a goal of mine. I never have a hard time...

I'm not as much a fan of a jacket as I am of building a shelter. the pro's of a shelter is its sooo much easier to get to your meat. add fuel and also the shelter provides cover for my cyber-Q II (or whatever other expensive electronics one would want to and keeps the fan out of any weather...

I have several of the cheap igloo's but by a good cooler for resting what do you recommend/use? I have used the coolers successfully for resting for a couple of hours but hate having to throw all the towels into the wash after and was using the oven for convienence but the point is well made I...

If your realy shooting for temps that low you may need to use the top dammper down to 50% as well. The WSM isn't airtight even with the vents closed so you have to be careful about runaway temps. Still thinking you want higher temps a little over 250 but let us know how it goes!! Allegro is...

daei sure hope you my feedback didn"t sound like criticism but rather just another idea of a way to approach your cook

Many use the microwave or the cooler with towels for resting your shoulders. Does anyone see any advantages or disadvantages to resting in the oven set at say 170 or so (my oven goes reliably down to 150 if that matters) Thanks for the insights just wanted to get some other opinions or ideas.

I agree and thik that temp is to low for a pork loin. my choice would be to do it over indirect on a weber kettle at 350 or so and would probably use a citrus based marinade and maybe the legendary orange sirracha chicken wing glaze on it... that said to maintain 175 in a wsm use very few...

Waygu brisket can be had for as little as $3.99-4.99/lb in my area but its definately a low and slow brisket cook. I do it around 225 to let it render off as much as possible. Use a milder rub so you get the nuances of the flavor of the meat (search Billy Baynard Brisket rub that Keri C posted...

So Kevin (or others that have used this rub) This rub has been around for a few years now. Have you tweaked it or changed it at all?? Tommorow is my first try at this rub as the NM Chile powder jsut arrived and itthe local big grocery chain has non enhanced Butts for .99/lb. and I'll pick up...

I didn't want to take up alot of bandwith with pic's that looked alot like Larry's original ones. Don't get me wrong they were great, and beautiful but nothing we havent seen many times on this thread.

If anyone in Milwaukee wasnt to try a great version of this at a restaurant head over to Bartolotta's Lake Park Bistro. You can even sit at the bar and have a glass of some nice wine and the Pomme Frittes made ith a nice Hangar steak. Be sure to ask for both sauces as they have a blue cheese...

I can't see any reason why the Guru's smoking jacket wouldn't work either but I'm not that much a fan of it because it seems like it would be a pain getting into the smoker placing probes etc... I've never used a smoking jacket though but I do alot of smoking in windy weather and I do love my...

I hear ya!!! and after a bad heart attack he does limit his intake but occasionally wants to splurge so I figure I'll try and keep em lean render off as much fat as possible with a low and slow cook and try to use a rub thats lower salt.

Wow!! today was my frist crack after finally getting on the bandwagon to help Larry as I had a little extra cash around!! The Wolfe Citrus Rub is really good, loved it on the wings (didnt dip a few in sauce to get a better feel for it) This will be the recipe of choice for the upcoming...

it'll be interesting to hear how the higher vents will impact any of the fan driven automatic temprature control systems??? anyone used a newone with a BBQ Guru , CyberQ or Stoker ??

hey chuck, What is an RSS feed and how does one set up an RSS feed on Craigslist??? Thanks

I have a friend that due to a serious Heart Attack has to be on a low sodium diet but still loves good BBQ and wants me to cook for him, particularly beef ribs and pork ribs. I havent experimented with this type of cooking so I don't know what to expect or how to compensate/substitute for...