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Thanks for everyone's responses. I was just curious so I thought I'd put the question out here. It wasn't a criticism of Weber in any way as I absolutely love my WSM, performer, and smokey joe. I plan to start getting into competitions soon so it will be interesting to see how many people in...

I know a girl from Lafayette, sounds like it is in the heart of Cajun country. I would imagine that you will be making your food super spicy before long. I would recommend making pork butts for your first cook. They are very forgiving, and all the grease they produce is good for "seasoning"...

when was it $6? I loaded up at home depot in 2011 for $7.97 for 2 20lb bags. I thought that was insane, but $6 would be even better. I think I spent $100 at the time and people thought I was insane, but it lasted me over 2 years :) :)

Seems like offsets are a huge money making opportunity as that is what most of the serious BBQ comp teams seem to use (this is an opinion gleaned only from watching season 1 of BBQ pitmasters, so correct me if I'm wrong). To my knowledge, Weber has never gotten into this business and I wondered...

Just to add in my 2 cents. Went to Lowe's today in Columbia, South Carolina and they still had the Kingsford twin pack for $19.99 so it is not on sale yet. Didn't look at the cowboy as I do not use that product.

Looks great! Good job Jeff! A lot of our first brisket cooks don't turn out so well (mine included).

Does anyone know where you can buy the latch for the 2009-present model? It looks like they only sell the door knob that was used for the pre-2009 models.

Not sure if you are referring to a Brinkman offset or electric, but either way I'd say go WSM. You probably won't find anyone on this forum who recommends otherwise. This is a Weber forum after all. I smoked on a chargriller offset for about a year, then upgraded to a WSM. There is really no...

I pulled the butts out of the cryovac this morning and there was initially an unpleasant smell. I took others advice and rinsed under cold water for a few minutes and that seemed to take care of it. I put my nose up real close to them and detected a slight smell, but not a bad smell. It...

I REALLY like Peach with Ribs. Started doing that recently and have gotten great results. The taste isn't THAT different than Apple or Cherry, but it is slightly different. Plus I'm in SC which is the 2nd biggest producer of peaches in the US, so using Peach wood feels like i'm giving my meat...

I am having a big cookout this weekend and unfortunately the weather tomorrow is supposed to be terrible. I am considering borrowing a friend's canopy to place over my WSM so I can smoke in the rain. I've read in some others threads that the smoker can blacken the canopy roof over time. My...

Maybe I haven't noticed it before, but all the Smithfield Boston Butts at Wal-Mart I saw on Sunday, had a pretty substantial amount of blood in the cryovac around the fatty section of the butt. I was going to look for one that didn't have blood, but pretty much all of them did. I've generally...

That's pretty interesting. I guess all the oil in the potato chips makes the fire catch on crazy? I normally use my Weber Performer for lighting. I also have a gas grill with side burner and chimney as well. If going portable, I find the paper towel soaked in Crisco to work well.

I've lived in Columbia, SC the majority of my life and am very familiar with Maurice and his politics. South Carolina was in the news alot a few years ago for being one of the few states (or maybe only state) that still flew a confederate flag in front of their state house. There was a huge...

Hmm, but don't they have to have a health-inspected commercial kitchen to prepare food? I thought that was one of the biggest obstacles to getting into BBQ catering. I have no idea how expensive it would be, but seems like it would be.

Was curious if anyone else has noticed BBQ food trucks popping up in their area of the country. Here's a link to one in my area. http://www.artisanbbqtruck.com I've yet to go by, but I have heard it is good. They don't seem to serve straight up BBQ, but only different types of sandwiches...

It's pretty ingenious in my opinion. With all the competition in today's restaurant world, people get tired of good places all the time and start going elsewhere. Seems so many good restaurants go out of business b/c of this. I think sometimes the restaurants expand too large and increase...

I was talking about what Aaron Franklin does per that article I linked earlier. I just watched the Snow's video and you're right that they start at 1:00. Just trying to understand Franklins process. Any joint that can have a long line and sell out every single day is a place I would like to...

Dwain, any thoughts on the part about him finishing the meat at 3:00 AM and then serving from 11:00 to 1:00. Can brisket be held that long?

I have to say I like the sound of this idea. While I would certainly prefer to serve the food as fresh as possible, I can't fathom a viable way to do this with pulled pork and still get a decent amount of sleep. I will have to play around with those foodsaver bags at home and see if I can...