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Hey Randy. I use an old restaurant trick in the water pan. I foil first and then add sand. On top of the sand I put a round foil tray to catch drippings. You can throw it out and keep the sand clean.

Quick question for more experienced members. The kids have gone off to university. How do I cook for 2? Ribs and wings no problem but I usually do 15-20 lb briskets and 10+lb pork butts, now what. I guess I will need to get a 14.5 WSM and look for smaller farm animals.

http://www.kijiji.ca/v-bbq-outdoor-cooking/owen-sound/weber-large-kettle-smoker/1173538569?enableSearchNavigationFlag=true Hey guys just saw this about 2 hours north of Toronto:wsm22:

Another successful wing night. The better half loved them. I love doing the wings this way. Sorry I forgot to take pics this time. I was how you say pre-occupied

What you could try is to put the kabobs on the lower level keeping them to the outside where the heat comes around the water pan. But you would have to keep opening to move and turn them.

Walmart in Toronto has Royal Oak on for $8 for 16lbs

You know when I look at the first pic they kind of look like frog legs. That's something I want to try. Has anyone done frog legs?

I had some sauce left from my last pork butt. I add some of the rub I used on the wings and some Frank's Red Hot sauce

:cool:Hi guys. Well I was home alone today so I decided to make some wings. No pan. Almost 2 chimneys of briquettes and a couple of pieces of hickory. One hour later and voila![/URL][/IMG][/URL][/IMG][/URL][/IMG]

Potatoes? Here's what we do in our village. Cut potatoes into wedges add thinly sliced red onions season with garlic powder, paprika, salt, evoo and lots of oregano. Add a couple of lemons quartered squeeze juice all over and put lemons in. 45 minutes at 350.

What a great idea. Picture in your older post looks great. Gonna try this one for sure

Bought a case of brisket not long ago, great deal for our area $3.69/lb. 5 pieces. Largest was 20 lbs. First one to hit the smoke on the 22. Slow very slow

When I make chicken souvlaki I use paprika, garlic powder, oregano, olive oil and a fruity wine, For BSCB I will leave out the wine

Hi guys and girls I can't seem to make just one thing when I am cooking outside. Last week I made homemade burgers, chicken drumsticks and jumbo hotdogs. My daughter asked for ribs so tomorrow I am going to do baby back ribs, beef ribs and also smoke some homemade sausage while I'm there. Can't...

I would spatchcock a bird that size.

$18 for a brisket? Lucky! My wife and daughter asked for one and I thought I found a deal at $4.99/lb. Cost me $70 but I know they will be happy.

Hey folks. I made some BBQ sauce for guests the other night with my pulled pork. I had a couple of people ask what I put in to give it the flavour that they can't quite put their finger on but they liked it. I didn't tell them but I put Southern Comfort in my BBQ sauce. What special ingredient...

I ordered the pig from Found Farm in Courtice (just east of Oshawa) $130 I was also considering going to St Lawrence market. There are a couple of guys there.

sorry guys, can't figure out how to post the pictures. I will try again

Great success! Everyone left happy. http://s809.photobucket.com/user/70redcutlass/media/photo%207_zpsdmuegtxg.jpg.html?sort=3&o=6 28lb suckling pig straight from the farm http://s809.photobucket.com/user/70redcutlass/media/photo%208_zpshgmjmpt4.jpg.html?sort=3&o=5 Injected with apple juice...