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That's a great point Glenn, I agree. The best way to get started with your WSM is to follow the techniques outlined by Chris in the cooking topics section. This would include the use of <span class="ev_code_BLUE">K</span> and water for cooker temp control, until one gets comfortable ....

IMHO, discard both of the stock grates & buy 2 hinged stainless steel ones One of the new ones can rest on the 4 lower strap bolts...and both will clean up easier and last longer

I agree with Mike....in smoking the temp isn't that big of a deal ...what is important is doneness checks! Just use your weber dome therm and keep the needle around the vertical position....any where in the shaded smoke range is close enough! When cooking roasts use your probe therm as a...

Hey Eric! You can cook 8 racks of BBs using rib racks I like to lay 'em flat ...I've done 9 that way using a third rack in the middle resting on the 4 lower strap bolts

We like Cimmaron Doc's Sweet Rib Rub .... and for a little more <span class="ev_code_RED">heat</span>, Smokin Guns BBQ Rub...yummy! For Brisket...Rudy's Rub..outstanding! This place has the best prices & selection IMHO

From the pix it looks like one is for a large, old style, refillable tank, like a 20#er,...the other looks like it could be used as an extension or to remotely use a disposable tank

Steve ..pretty cool how it fits the handle setup, eh?!

I believe most who have experienced the "loose pan", have bent the tabs outward slightly to secure it

YUMMIE, Don!!!

I've had consistantly great results smoking low n slow using white barkless oak on top of <span class="ev_code_BLUE">K</span> in the WSM and finishing in the oven preheated to 500* ...we like our standing rib roasts med-rare, so using a weber wireless remote, I smoke to 115* then sear in the...

I've been foiling ribs en masse lately ... less hassle and less foil required This past Saturday I foiled 4 racks at once by placing all four on a foil covered baking pan, adding apple juice, and covering with foil sealed tightly all around ... same results as individual double-foiling ...

I've got a Traeger Lil' Tex...it's well built, heavy gauge, and has a nice finish. It generates both it's heat and smoke by burning 100% wood pellets...the electric portion of the system is used only for initial ignition and the the bellows style fan that keeps it going. ...good grill, but I...

Nice job Joe!! ...and welcome aboard!

If you want a smoke ring when using an electric smoker,... just add a couple of charcoal briquets along with your smoke wood... Voila!!!

I happen to like the looks of the new Platinum model...that said,..I think a lot of what we're discussing here is perception. I believe the lids weigh the same , but sound different .... to me, a new unused Weber kettle simply sounds tin-like, when sliding the lid around, compared to the...

Thx Darrell

Darrel J. ...how would you compare your Smokette ribs to WSM ribs? I'm thinkin about gettin a Smokette or Amerique...but am wondering about the smokiness & taste difference when compared to the WSM... Does your smokette get hot enough to consume the smoke wood?? THX

George has got the winning combo, both the seasoning and the cooking he recommends will result in absolute candy!! ...this is one of the cases in meat preparation where less is more Short ribs done this way are a gourmet delight

Hey,Eric! ...FWIW...when one is smoking meat the Smoker temperature is not critically important ... all one need do is keep the factory Weber dome thermometer somewhere in the indicated (shaded) Smoking range ...200-275*!! ...for most cooks, on decent days, that means simply setting the...

Nick-Get a long set of tongs and stir the coals thru the door ...no need to disassemble the cooker