Search results

Marty, we've had good luck useing a covered crock pot to warm up pulled/chopped pork...just stir/fluff it a little before serving, reincorporating the moisture and other goodies from the bottom of the pot, ...tastes like it just came off the smoker!

I don't think there's much difference in taste, but I do prefer to lay 'em flat...that way way there's no rib rack hassels, like cleanup, ribs touching, or sticking, etc ...also if you like to sauce your ribs, the sauce doesn't slide off ....sooo I tend to use my 22 over my 18 WSM for those reasons

I don't shut mine off...I leave the tank on so the line remains pressurised...that way I don't have the high flow trip valve problem...ever

Marty..the extra 4" in diameter on the 22 increases the total cooking capacity by 50% ! ...said another way, it's like adding a third grate to the 18WSM I have both the 18 & the 22...I like em both, but if I could only have one, it'd be the 22" ...it can do both small cooks and big ones...

If you don't have one of these...GET ONE!...great value, high quality, easy install, fits well,& great light

There's an outfit that sells cast iron grates for the weber kettle....they have a griddle option for 25% of the surface ...but you could increase to 50%, 75% or 100% Just Google Weber Kettle Cast Iron Grates... or for about the same $$$ you could buy the Weber Q grill and the griddle accessory

Hey, Pete! ...you can get one of these...& leave the bottle hooked up ...I really dig my Q 100, use it 2-3 times per week for quickie steaks veggies, etc ...I cook with it on high constantly...outstanding grill char marks ...also fabulous for the RV

I fixed this problem on my 22" WSM by using heat resistant silicone to seal the thermometer hole and the therm indexing hole ... literally no sweat now!

Interesting....FWIW, I use the bottom rack almost exclusively...I prefer cooking with water in the pan, and the steamy and more mellow smoke profile of the lower rack...I only use the top when I load up the WSM ....pretty unconventional

FWIW....I don't foil and I don't use soap & water I cook with water in the pan....for clean-up: dump the ashes in a tall kitchen trash can with trash bag installed, then dump the water pan in the same trash bag and wipe the water pan out with paper towels..discard, 3 mins max! Voila...

From experience, I will add....make sure the firestarters you order/use are odorless and nontoxic...many fireplace type firestarters aren't

If you wanna shorten the cook time, or if you should get behind, smoke to 160-165* internal then double foil with 1/4 cup apple juice or wine and finish to 195* in a 350* oven ....you'll run right thru the plateau quickly, saving hours, and still, pull moist, smokey pork

Just the way we like 'em in Dixie Land!

...a beautiful thing!

HOOOYAAA!!! Jimbo!! ...those ribs look great, good pix too ...after two identical cooks, which do y'all prefer Spares or BBs...? Folks in my family have grown to heavily favor the spares Nice job on the ribs and pix...also noticed your Chef Lubricant in your first BB photo!

Nice job John ..great lookin plate..I'm droolin

I think I'd just add a couple gallons of hot water to the pan...that'll slow er done for ya ...leave the coals alone, unless your runnin short...then add some

"S", I've done this a few times in my 22"WSM, ...here's what worked for me: 2 gals boilin H2O in the pan, weber dome therm about 225-230*, brisket on the bottom rack & the BBs on the top....check the ribs for doneness @ 3hrs+45mins, remove them when they are done and remove the brisket when it's...

Try this guys: Smoke pork butt or brisket to 160* internal, then double foil with 1/4 cup apple juice or wine...finish in a 350* oven ...Start mid morning and have a nice early dinner ...plenty o'smoke...saves lotza time, coal, and sleep

Lookin good Robert!