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Great book and companion to Weber's Big Book of Grilling, but it was hard to top the Big Book of Grilling. I got a copy of Real Grilling shortly after it came out. A lot of good practical tips on food and grill preparation, sharp photos and what look like winner recipes. Have tried a few beef...

I have a similar recipe that I used to use to smoke BBs on my Weber charcoal grill before owning a WSM. It called for about 3 hours of cooking time then wrapping the meat in heavy duty aluminum foil and finishing off for a couple of hours or until reaching desired temp. The pork was excellent...

Attempted my third brisket on the WSM during smoke day and though it has a great smoke ring a lots of flavor, it's a little on the dry side. About a 5 lb cut with a nice fat cap but it took 13 hours to reach 190 internal temp. Hit a 175 degree plateau 7 or 8 hours into the cook, then dropped...

An all nighter in Alaska with the outside temp a balmy 20 degrees. Started 11:15pm Friday with a 5.5 lb. boneless boston butt and a 3.5 lb. flat cut brisket. Rubbed both with Southern Succor Rub and a hickory salt type rub my wife found at the store. Hickory and pecan for smoke. Minion method...