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While the WSM doesn't present much of a heat issue and any "BBQ Mat" would be sufficient. BUT ... you don't want to be starting your chimney close to the deck. That will scorch as one poster showed with the pics of his burned deck. I'd use your Performer to start the chimney.

Gulden's and French's Spicy Brown are always on-hand here. Jack Daniel's Honey Dijon is interesting as is Koop's Deli Spicy Brown.

Water absorbs heat energy 25x faster than air. To get your temps above 212º, that water's going to have to get up there too. Cold water will take even longer and more fuel. In 30º weather, I wouldn't bother with water.

I find that, for Pulled, Chuck cooks like Butt - about 2 hrs/lb. As Joe said, better to finish early than late. If you're doing this for the Super Bowl, cook on Saturday, and relax on Sunday.

If you're not sure, I would try smoking on your Performer first. But you're going to spend more time "keeping an eye on" your Performer than you ever would a WSM. The WSM is essentially "set it and forget it". Yes, I would still "jump on" that $199 WSM over a $299 WSM. Offer him $179, he'll...

For ribs, I do closer to 275º.

Rubs - Obie-Cue's Sweet Rub for Ribs and Butt, Bill Bull Texas Brisket Rub for Brisket and Chuck. Usually available at BBQ Galore and other specialty stores. Sauces - Stubbs Original and Sweet Baby Ray's for Pork, KC Masterpiece for Beef.

"Now that I think about it, the clearance tag did say the regular price was $299 so I assume its a newer model?" One local ACE Hardware had a Pre-2009 on the floor with a "Reg $299 On Sale $199" tag. I pointed out the discrepancy to the manager who just shrugged. If it's the new model, it's a...

For chunk size, I would guess a few weeks to a month would be enough seasoning.

There is a method known as "3-2-1" that can produce FOTB ribs. 3 hours directly on the grate (basic cook and smoking), 2 hours wrapped in foil on the grate (steaming), 1 hour unwrapped and back on the grate (firming up the bark). But, like most things, those times can be 'adjusted' for...

Google BBQ Lockhart TX and zoom in on the Google map for the locations. We also wanted to stop at The Salt Lick in Driftwood and Louie Mueller Barbecue in Taylor (both also near Austin) but we OD'ed on BBQ in Lockhart and couldn't bring ourselves to add those side trips.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul K: I've favored Smitty's over the other 2 for years so I was surprised with your review. I've always found the sausage at Smitty's to be very...

$199 was retail for the Pre-2009, sale prices were typically $179. Essentially, for Post-2009, you're paying $100 for minor changes, none, IMO, worth it. Bottom line is they all cook equally as well. If you can find ANY 18" for $199, I'd get it.

The problem with sand is that it does not cool off like water. You have to be careful not to get into an overheat situation with sand for a long period. Eventually, the sand will stop absorbing heat and will prevent attempts to reduce the temps by giving up all the energy it has absorbed. I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: sound like fun! we just were at Hill Country in NYC, its supposed to be just like Kreuz's. You can see some pics here...

The opportunity presented itself for a friend and myself to make a "BBQ Tour" Lockhart TX, self-proclaimed BBQ Capital of Texas. Capital is right, there must be a dozen BBQ joints there. Amazing considering Lockhart proper occupies only about 1 mile of Hwy 183. But limited ourselves to the...

IMO, it's best to reheat it pulled. Agree with Clark. I add a thin finishing sauce when sealing and then a thicker version when serving.

Agree with Mark. I've had 3 WSM's and the degree of fit varied a little with some lid wiggle. But, after a few cooks, no issues. If it's bothers you, Weber will make it right.

Hmmmm ... That 30lb piglet seems to be taking up about half of the circumference of the grate on the 22". Knowing the length of a piglet will let us guestimate if it will fit either size WSM or Kettle. Circumference = Pi * Diameter C = 3.14 * 17 (allowing for lid clearance) C = 53.4"...

I've never done it but it's an intriquing idea. Since the one on the 22" is 30lb, I too would think that one at 15lb would fit on the 18". I wonder if those suppliers can tell you what the nose-to-tail length is?