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Having 25 to 30 people over Saturday. Doing 4 butts overnight Friday night. It's more pork than we will ever eat on the 4th, but I told people to deliver the butts by 7pm Friday and I will stick them on with mine. It freezes well and there's not much difference to me if I do 2 or 4. I've...

Not a big fan here either. Although I only tried one bag. I had the mesquite. One of the reasons I use Kingsford over other charcoals is the super long burn time. I didn't actually try a really long cook with the K mesquite, but it did seem to burn quicker.

John, That is all I use. They changed the looks a little this year and raised the price a bit, but it's still the same thermometer. I have three of them, but I've not used the newest one that I purchased a few weeks ago....it's just a back-up. I use one for the WSM temp and one for the meat...

Thanks to this site I am now in posession of a 16.5lb chuck roll (Sam's $1.92/lb). Mine has a end that tapers down and gets skinny, about a 4"x4" piece. I was wondering if I should trim that off and use it for other things or foil it and let it go? It will definitely burn if it's not foiled...

You're doing fine Michael. Sometimes they have a mind of their own, it's done when it's done. Keep the coals going and relax. You may be at the plateau (160 ish) for a little while, once it gets past that it will jump right on up to your target temp.

I used it on my Ducane. It worked well, be careful it worked a little too well...Took off the print where the knobs are located.

I think I figured it out once I started to install it. I think it's the support for the gas line going to the side burner. Not sure exactly how it mounts up to the grill, but that one I can figure out later...Right now I just have it hanging temporarily.

OK, I feel a bit stupid here but I can't figure this out. I've had a Ducane 2004SHLPE for years and finally pulled the trigger and bought a side burner for it (thanks Weber). Well, it arrived in only two days! BUT, with no instruction or invoice. Anyway, I'm usually pretty handy and the gas...

Thanks guys! Exactly what I was looking for.

This should be simple for the veterans here. But, I'm not quite sure of the answer my self. I have 3 butts of different sizes. One is about 11 lbs, one 8 lbs, and one 6 lbs. I'm assuming the 8 and 6 lbrs will go on the same grate but my question is, which grate would you put the 11 lb...

I just re-read your original post and apparently missed the bottom portion the first time. Dale has a good tip, and considering your location it may be a good source. Soulard market sometimes has fruit wood. You'll mostly see hickory there but sometimes you will run across fruit. Plus...

By the way Dustin, I just checked out a previous post of yours. Do you brew??

Rick hit it on the head. Picked up a nice box of apple there just before Thanksgiving. It was about a cubic foot for around $5 I think.

Do you have the capability of cutting the bone?

Lonnie, You and I are in the same boat sort of. I've been brewing for about three years and never had the problem of running out of my tasty brew until I got my WSM this spring...Now I've been forced between a rock and a hard place and buying beer so I can play with my Webers. BUT, I did take a...

Very interesting. I've always associated the "Minion" method with Kingsford, probably just me overlooking the fact that there are other briquettes out there. Jim, are you using lump or a different briquette? I too smell that weird smell when lighting K, but I've not sensed it in the meat...

Full ring. I found that keeping a close eye on the thermometer as the WSM is coming UP to temp is the key for me. When it gets to 210, start shutting the vents down..240 I pretty much close mine all the way. I did butts for July 4th and most of the cook was done with 1 vent open only about...

Wide open, full burn, 14lb, no water. Took 2hrs 25 minutes. The temps fluctuated between 390 and 420. It is/was delicious.

She's on. Yes, I had a window of opportunity so I seized it. Using lump for the first time in the WSM, empty foiled water pan, hickory (I know some of you will laugh at me for that but I love hickory on almost everything). Grate temp is 399, 14lb bird is 39 in the breast (36 when I put it...