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The fewer charcoals the better, I've used 2 partially lit coals and had a hard time keeping the wsm under 90...in cold weather!

Very nice, I've been dying to use my roti. I've been waiting til it gets above freezing here in Chicago, but it looks like you made it work in super cold weather.

+1 on Tony's suggestion

Just what I've been looking for, details on the belly cook please.

Another vote for no water in the pan. The brisket is plenty fatty to keep it from drying out.

That looks about right, thanks for the link Tony!

Anyone? What about a 3-2-1 method like for spare ribs?

Hey everyone, I've been doing a lot of the Bob C, bacon made easy. Wife and I both love it, but I wanted to try something different. We were at a restaraunt in the meat packing district in downtown Chicago a while back, and I remember we ordered a pork belly. It was served as a slab, and was...

Sounds right to me. Just remember, 2 things will help if you if you find you're running out of time. Foil, and crank up the smoker (or oven if you finish foiling in then oven) temp.

I've got that same injector. I take it apart and put it in the utensils tray of the dishwasher every time I use it. Peace of mind for me-good hearty wash in the dishwasher. I imagine Tonys bleach idea would work well too. Just got 4 butts prepped myself to go on the smoker at about midnight...

Hi Andrew, Good luck on your Super Bowl smoke! Here's what I do, and I get many compliments on my pulled pork. Chris lily rub and injection. I foil once I get a good bark, then I drizzle the following mixture over the shoulder, and then mix it in with the meat when I pull it at 198 or so: 1...

I guess I'm of a different opinion than most here. I go indirect on the kettle at about 400 degrees for 30 or so minutes. I like the bacon to get good and crispy. Plus an hour or more makes the jalapeños too wrinkly for my liking. As long as you like the end result, I think any way described...

Those do look great! Question for those who have done them-what is the final texture of the tots themselves? Do they end up mushy inside the bacon? Or do they crisp up? If they are mushy, would they benefit from say 15 minutes on the grill or in the oven prior to wrapping in bacon?

Good thinking Dave, I'll try that. Thanks to everyone for making the learning curve shorter.

Thanks guys, I appreciate the advice! I was going to use a Pyrex 13x9 when I take off the smoker and place it on the bed of vegetables to go in the oven.

My apologies ahead of time if this was already answered. Also, thank you to Larry for posting the pepper stout beef instructions, I'm excited to try this for the first time! I understand that the food is done when its done, but I was looking for some general guidleines to figure out a time...

Hey everyone, I've been away for awhile, hope all is well and early Merry Christmas and Happy New Years! I think there's a good chance santa will bring me a new Weber Rotisserie toy. :):) Stupid question: I'm assuming you cannot use the Maverik therm on the meat? Not so stupid question: You...

Holy house & pool! And the food looks great too. :)

Hey Chuck, you could do slow and low with the chicken. If you have a separate gas/charcoal grill, fire that one super hot 450+ degrees toward the end of the chicken cook and crisp up the skin.

Thanks for the ideas everyone. Dave, it turned out really good. I thawed an el cheapo Jack's sausage pizza for 30-40 min. then tossed it on a 500 degree performer with a chunk of peach wood. It took about 12-13 minutes. Nice crisp crust and smokey cheese. I didn't want to spend an hour...