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Thinkin about pickin up a Q300...anybody got experience using one?

Chris, WSM smoked burgers are excellent! They take less than an hour and are extra smokey as hamburger readily takes to smoke If I'm planning on making chile, I throw on some burgers after I finish smokin something else. ...I then break up those smokey burgers for inclusion in some awesome chile

Great lookin plate Glenn!

Hey fellers! ...check out the "eyelets" sold by BBQ-Guru....$10 for two, including postage and installation tool....replaces one of your strap bolts and allows your therm cable the safety of passing through the smokers wall

Yummy Glen! Nice job

Gourmet all the way Bob! Very nice!

Thx Justin W....I'm sending Weber an email now suggesting the 26" performer too

Many refer to that type of smoker as an Offset smoker...I started with one They work just fine but require a lot of tending, eat a lot of fuel and smokewood On the positive side you can cook a lot of chow at once and with practice keep the temp fairly steady. One tip, start a robust charcoal...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Posted April 27, 2010 07:41 AM Hide Post Leaving the meat sit out off refrigeration for an hour or two before starting to cook, along with more lit coals to start, will help...

Hey Todd! Here's a couple tips I use to shave hours off the cook time: .. 1) Cut each of the butts in two...more smoke & bark, less cook time .. 2) Before going to bed, rub 'em & wrap in plastic and leave out ... internal temp will be 60* vs. 40* in the morning when you fire up the WSM .. Cheers!

Hey Darrel! Ditto all the above ... and yes experience will breed confidence ... as an example: For everything but poultry, I use water in the pan and minion start either/or both the 18WSM & 22WSM.... immediately set the lower vents to 25% open and never touch 'em again ... the built in...

Timothy..... ROTF LMAO!! HILARIOUS!!! You ask the question,"Do I really need a WSM?" ...then after a dozen folks answer with some version of an emphatic "YES!" ....you conclude, "I need a Cajun Bandit." ...FAST forward 12 more months...new question: "I have a Smokenator I've used for a...

... in addition to the above quoted data, it's important to note the following: During winter months in a cold climate or a very cold, blustery day in warmer climates... The lid temp (weber dome therm) will likely read 15-20* cooler than the top rack ...the areas of the WSM that are not...

Over the years, and after plenty of experimentation, I prefer using both methods! ... For ribs , Boston butts, briskets... H2O in the pan; steady, set & forget, low 'n slow cookin' as the WSM was designed ..approx 225* @ lid therm No overnite cooks ... ribs always done 3.5-4hrs....butts &...

Niiiiiice Don!

Weber otta make a 26"Performer...that'd be a huge seller

Even bacon tastes better wrapped in bacon!

D..take the cart out of the box and see how the display Q fits on it, no assembly required, it's a "fold up" ...no one will mind

I've got the rolling cart but wish I'd bought the stationary one...mainly for the esthetics. By the way, the stationary cart comes with the adaptor hose for using the 20# bottle P.S...I'm about to upgrade to the Q300 as I've found a new home for the other one

Done it both ways a bunch of times...some prefer Chevys some prefer Fords... both are just fine In the end its a matter of time at temp, not how you get to temp, that makes a pork butt or brisket tender and moist Low and Slow for many hours @ around 225* or HH for a relatively short time...