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I use pam also. It helps with the clean up.

I didn't think to gauge the amount, I just filled it to about an inch from the top. I think the more sand you have, the longer it takes to get to temp, the less the faster. Either way, I love using sand.

Do you mean Cowboy lump? If so i don't think its that bad. A lot of people use it for hi temp cooks and also the fact that it burns clean with very little ash. I've never seen the cowboy smoke wood, where do they sell it? I'll try anything once.

what would be considered a "full" charcoal ring on the 22? I probably use about 12 lbs in the basket which would bring it up level with the top of the charcoal ring. Then a weber chimney full of lit on top, that gives me 12-14 hours dependant on weather conditions.

We have the V2490 Food Saver. I use it alot. Before that we used to waste food. I won't touch left overs that are more than a day old if they have'nt been suck'd and seal'd.

Nice score! I got my 22 1/2" through deception. For about 5 years I used an ECB and really wanted a WSM but I knew my wife was not going to shell out the $400 for it. So I kept hinting I wanted a BGE, the xlg one, which costs almost a $1000 with the extra's. After a month of that she said...

I've been smoking meat now for about 5 years. I started with an ECB and just got my 22 1/2" this past spring so for almost 5 years I used water...what a PITA! As we speak, I'm smoking 2 5# point cut briskets using sand in the pan. I'm digging it. The temps aren't as spikey and control seems...

I just bought a pack of swifts BB last night. I usually buy this brand and have never had the membrane removed for me. I remove it myself and its not that hard. I use a butter knife and work it in under the membrane about 2-3 ribs from one end. Then I use my finger and just pull up and away, it...

grill or barbeque mushrooms? I'm interested in growing my own to sell at Farmers markets and such and was wondering if anyone had any experience in BBQ'ing them. I would primarily grow Oyster, Porcini, ****ake and Pom-poms. thanks

I'm lazy by nature and got sick of the mess and stank from using water in the pan. So I went and bought some lava rock and use that with a foiled pan and foil over the rock. Easy to clean and keeps temps steady. I don't see any difference in moisture content between water and rock.

I use cochettis for whole pigs. I buy a lot from Costco and also Stop and Shop (believe it or not). I should give Cochettis a shot for other meats.

I just started doing leg of lamb a couple weeks ago. The first one came out so well, I did 2 more yesterday. Just using an olive oil and lemon juice marinade with course ground pepper, minced garlic, salt and rosemary. Set the WSM up for indirect grilling (I seem to be doing this a lot lately)...

I switch between Costco and Stop and shop. I use a butcher in the next town over for special cuts and ocassions which are few and far between. I still believe that using the smoker as it is intended, I can take the cheapest, toughest cut of meat and turn it into a moist tender cut of meat.

I bought a cheap thermal pen at lowes (the weekend warrior). Its been working fine for the 3 months I've owned it. It cost $15. And it is accurate within 3 degrees. It comes with a cover for the probe, a lanyard and has a pocket clip.

I had planned to do this yesterday but I (through no fault of my own) grabbed a handfull of 1/4X1" course thread bolts and a handfull of 1/4" fine thread nuts. So, what I did was use the middle cooking grate which fits perfectly above the vents. Put the charcoal grate on top of that at a 90*...

At stop and shop. Usually I pay around $1.39 LB but once in a while they sell at .99. Plus I use my S&S card which saves me even more.

I have thursdays off so I decided to do some pulled pork. Purchased 2 pork shoulders (bone in) at .99C a lb. One was 10# the other was 8.5#. Removed the fat cap and used a mustard slather then rubbed with Webers sweet and tangy BBQ rub. All this was done last night and I also set up the smoker...

Yep, I like it. It takes the guess work out of how much wood to use. It delivers a nice steady smoke (the thin blue smoke) that you want for BBQ. I keep a bag on hand in case I run out of smoke wood. Sometimes I'll use it exclusivley.

I too have become obsessed with my WSM. I get all mad when my wife wants to use the stove or, worse...THE GAS GRILL!

I'm 49, been smoking since I was 13. I tried Hypnotism, cold turkey, the patch and the pill (chantix), nothing worked. Until I went back to using the pill and buffed that up with anti depresesants. It took only 2 weeks for me to quit. Its been 7 months now. Granted, I still get the feeling but...