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FWIW...lump tends to burn a lot hotter, briqs may yield the temps your lookin for...

Good lookin ribs Brandon that <span class="ev_code_GREEN">BGE</span> makes thing a little easier in the winter, eh? Good pix too

Hey Maynard ....you interested in a 26" Performer ... that and a 22 WSM.. perfect

Nice lookin Yardbird Jeff

I kinda dig the 2010 ... for all the mentioned reasons plus, I like the new darker table and handle ... shouldn't show grime and stains as much

Nice job John...that looks perfect!

Tom, FWIW, my routine for butts is smoke em on the WSM 'til 160-165* internal, that's about where they hit the wall anyway ...then double foil, with a little apple juice and finish in the oven @ 350* 'til done .... as Jim said, the smoke is already in em after several hours

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">What a fun toy! </div></BLOCKQUOTE> 'nuf said!

I use chunks in the WSM... with proper vent settings, they smolder not burn I use a chunk or two in the Performer as well ...always with the lid on , again the smoke will last through out a steak grillin session No foil or smoke box or soaking required

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Posted February 24, 2010 04:08 AM Hide Post Tonyboombatz!! ... you're right... GO BIG or GO HOME!!! ...I've got both the 18 and the 22 and love em both, but if I was...

Tonyboombatz!! ... you're right... GO BIG or GO HOME!!! ...I've got both the 18 and the 22 and love em both, but if I was gonna have only one...it would be the big 'ol DOUBLE DEUCER 22" If you do big cooks or small she'll git er done !!! In my experience with both cookers...the 22 will...

If it's cold and windy in Atlanta, it'll be a challange to get your WSM above 250* especially if you still have a significant amount of H2O in the pan as the water can't get hotter than 225* In a normal cook you'll be running out of water around the 4 hrs point, starting with a gallon and a half...

RIBS!!! BABY BACK RIBS!!! ....IMHO, Baby Back Ribs are the best maiden voyage cook ....they'll give ya a chance to showcase the WSMs strong points, give you confidence in your new smokin skills, and get a yummy reward in a relatively short 4-5hr cook Keep it simple this first time....buy...

You can get pretty tastey boneless, skinless chicken breasts or thighs on your Weber grill...we do it frequently Prep the chicken with a little Kikkoman Lite Soy sauce (green labeled bottle only; others are too strong) season lightly with fresh ground salt & pepper, celery salt and garlic...

Sounds like the only thing you're doing different is using the wind-break......sooo, maybe try it without You must have an air leak somewhere though I have the installed dome therm in both of my WSMs...which will read lower than your vent temps...however, I've never seen temps that high with...

G'day Davo! The 170* on the therm for pork means it's adequately cooked for safe consumption. Many folks that roast pork slice it before serving, most of us who smoke pork butts prefer to pull or shread before serving...to facilitate this, higher internal temps must be achieved to break down...

Don't know how much they weighed but on the BBQ Pitmaster show when Johnny Trig had his competition just for the TV shows teams...he bought all the identical rib racks and... they were huge...the bones & meat were much bigger and thicker than any I've seen anywhere I'm gonna order some through...

Hey Canada Mike! I use <span class="ev_code_BLUE">K</span> and ...whatcha puttin in the water pan? An empty pan, as some are using, works okay in steady weather conditions ...but without a heat sink of some kind, temps can swing some as the weather and wind fluctuate I've experimented with it...

Lowes has a little refrigerator like electric smoker...no glass in the door to mess with

Chris...the electric box box type smokers work fine....however, they do not impart the deep smokey flavor most of us here at the TVWB prefer