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I failed to mention another aspect of my WSM's shortcomings with the first round of coals burning out quickly: mine has always been slightly out of round. The middle cooking section sits fine on the fire/charcoal base, but it has never been a perfect fit. You know how a prospective feature of...

Finally getting a chance to reply! I have been absolutely wore out the last couple of days. First things first: everything went great. But since I'm terribly long-winded, I want to share my experiences just in case it helps anybody else, or -- at the very least -- presents an entertaining story...

Haha thanks, man. Best cheap shades I've ever purchased, because they fit my big head. Nice! Thank you for mentioning this, Timothy! Very clutch. I remember seeing this calculator a year or two ago on here, but I totally forgot about it. Again, I really appreciate it. Really appreciate your...

My local grocery store (Food Lion) semi-regularly features them at $0.99/lb. Best price I've ever found them was three years ago, same grocery store, and they had a manager's markdown on a few that were set to go out (I was lucky to be there at the right time), and they were $0.49/lb. but that...

I appreciate the swift reply, J! The 17-18 lb. briskets -- was that the weight of the raw meat, or cooked? Just clarifying. How big were the pork butts? A couple of weeks ago, for a party, I smoked an 18-pounder and it was destroyed pretty quickly among 14 people. That was along with mac and...

I would really appreciate some advice, because I feel like I'm losing my mind over the math! I have been running roughshod all over Google, searching up on different BBQ forums and the like as to how much meat I will need for Saturday, but I figured I would pop in here and ask my pitmaster pals...

I searched around and noticed a few other threads about this topic, but I’m hoping to run a couple of experiments in the near future and bump/update this thread as I do so. I implore anybody else with even an inkling of similar motivation to do the same if you wish, just to join me on some...

I probably sound disgusting, but after almost three years of ownership (wow! As of June 1st, I will have had my WSM for three years!) -- asides from the grates and exterior of the cooker -- I've never cleaned it. Never had any issues with anything flaking onto my food nor any mold problems, and...

Why do you feel that you don't get the same heat after removing the lid? Shouldn't the allowance of more oxygen allow for the coals to burn hotter and return to the heat you are seeking? Genuinely curious here.

I used to be strictly a 'no sauce!' guy, but ever since I've tried some sauces from a few smaller-ish companies, I've been blow away by how some pair with smoked meat. I'll never eat sauce with brisket, though. Horseradish, however... I gotta have horseradish with brisket. So good!

Thanks, guys. I'm charging her $150 for roughly 15 lbs. of finished pulled pork. I have three pork butts that amount to about 25-26 lbs. uncooked. I planning on doing this cook overnight on Saturday night.

Hey everybody, it's been a while since I've stepped in here (shame on me). I missed you guys. Life has been hectic in the last year and a half. Anyhow, a family friend contacted me tonight about wanting me to make some pulled pork for an event she is having on Sunday. She says there will be...

I'm on my second can of this stuff; I like it, but I'm still not sure it is worth the price. I've sprayed my onions and peppers (for fajitas) with it as well. Seems to give off a nice subtle flavor, but again I'm not totally convinced of its worth vs. the price.

I have not grilled or smoked anything since, I believe, December 10th. I'm also going nuts. I was sick (possibly with the flu, but not confirmed) as a dog to begin January. Last week I had strep! I'm still battling chest congestion. I was hoping to smoke a pork butt for my Super Bowl party, but...

Much appreciation, Tim!

Didn't find much through Google. Anyway, I've never eaten lamb before. That's going to change soon. A trip to my local grocery store found a $28 "semi boneless lamb leg" marked down to $11. It's about 2-3 lbs. Figured I'd give it a shot at that price. Tips/advice of all kinds? Thinking of...

No problems with mine. Works great. But it's also my first kettle and I can't compare it to the original premium one.

I've used mine about six times or so since I got it, most recently today. It's doing great! Again, I just want to point out that it's my first Weber kettle. I'm pleasantly surprised by how well it shuts down after you finish cooking! My old grill took forever to cool down. I' love how easily you...

Thanks, Tim! I just figured I'd mention the charcoal chimney as kind of a guide for how many coals rather than number count for discussion. This is for my mother's birthday dinner but LOL she just informed me that she 'sure would love some pulled pork too', so I might just do both and fill up...

I know I could just fill the 22" WSM charcoal ring up full, set my Minion method up and be done with it, but I'm trying to be a little frugal and less wasteful of charcoal. I have a pair of chuck roasts, about 3 lbs. -- give or take -- each that I'm going to smoke. I thought about smoking them...