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Over a year ago, I bought a 8' X 5' "Grill Gazebo" from Amazon. It's actually manufactured under several different names and brands, but they are all the same. Given the fact we get 7-9 months of rainy weather in Seattle, some type of cover is necessary. This has worked perfectly for me...

PeteH: I have posted my opinions about the Weber grill and smoker covers previously. IMHO, the cover is the ONLY product Weber makes that is sub-standard. It is not water-proof yet it does not "breathe", the seams leak, it easily cracks or tears and weather extremes cause it to wear out...

I bought one of these for my 330 last year and LOVE IT! It does get a bit "stiff" in colder weather, but there is enough air flow to prevent a build-up of moss and moisture (I live in Seattle) and keeps everything dry. Word of advice: if you experience gusty winds, use the clamps provided to...

Thanks to all for your candid remarks and observations. As Timothy pointed out, "just use what you like". I'll keep the "Blue" for grilling on the kettle and use the K-Comp for the WSM. Life is good!

I agree. I learned that BB's don't do well using 3-2-1. I adjusted to 2- 1.5- .5-ish. A total of about 4 hours is usually more than enough for a rack or two if BB's. FYI, I never use water. I use a foil-wrapped terra-cotta base.

Just an unscientific observation about KB from a relative "newbie". For the last year, I have been using Kingsford Competition almost exclusively (courtesy of Costco specials), but I ran out in February and could not find bags of it anywhere in the Seattle area (including Costco), so I picked...

I'm no expert, but have been using my WSM for about 14 months now and definitely have an opinion about charcoal. 1. Never, EVER use a house brand charcoal . I learned this lesson with my first smoke. 2. Keep the charcoal stored away for any source of moisture. It seems as though charcoal...

Why not just put two or three briquettes in the chimney and start them the same way you normally would (newspaper, paper towel, starter cube etc....) ?

http://www.amazon.com/exec/obidos/ASIN/B000HCNEWM/tvwb-20 I've had this for a couple years. It get wet a lot here (Seattle) but the cover keeps the grill dry. It's a nice heavy canvas-like material but still breathes enough to keep mold and mildew from forming. I've also got a similar cover...

1. Water vs no water: I've done it both ways and the differences are indescernable (IMHO). In the end, the water clean-up is much more time consuming so I have sworn off using water on any of my smokes (ribs, butts, bellies, etc...) 2. I've never had to add more charcoal, even on a 12 hour...

I'm a relative "newbie", but have been using my ET732 for about a year with no real problems. I rarely lose the signal and the probes are cleaned after every use with a warm sponge and soap (followed by a good rinse). I did have one problem a couple weeks ago. I had been storing the pieces in a...

OK, so this isn't about BBQ or techniques or recipes. This is about slicing up the finished product. I am now the proud owner of a Chefs Choice 609 deli-style food slicer. For the last year I have been hand-slicing bacon and other meats, breads and cheeses using several different...

The media is making way too much of the "weed" thing. Retail stores haven't even opened up in Washington, and aren't expected to until at least June. Of course, if they were open, I'd probably light up a thick one before the game. It would keep my blood pressure down every time Manning...

GO HAWKS!!! GO LEGION OF BOOM!! GO BEAST MODE!! On Saturday, I'm smoking a 7 lb. Boston Butt. On Sunday morning, I'm making some ABT's (using my most recent batch of bacon I smoked last week) Game-time menu: * Pulled Pork sliders with slaw, pickles, BBQ sauce on pretzel buns * ABT's...

DO NOT use this for smoking. Look at the small print. These "moist and tender " pork products at Krogers are 10%-15% saline solution. Because of this, you get a bad after-taste from the saline "enhancement" after smoking. Also, if you have a 5 lb roast, at least 1/2 pound of that weight is...

If you're going to heat it up to 350, wouldn't it be easier to just do an indirect cook on a Weber grill instead of a WSM?

I'm a frequent poster on the WSM board, but on Christmas Day our family feast included a 6 lb bone-in prime rib roast (4 bones) that I cooked on my Weber Genesis with the Weber rotisserie attachment. Unfortunately, I forgot to take pictures and now all that's left is some bones and some...

For me, I'll be using my 18.5" WSM to smoke a couple 8 lb butts for a big Thanksgiving gathering (20 people). None of us like turkey, so our tradition has been to do something different new each year. I get to choose this year, so it's pulled pork, cole slaw, salads, homemade rustic bread...

As long as there is adequate ventilation, sheds or DETACHED garages are fine. The important part here is the ventilation. A single door cracked open is probably not enough. The best way to tell if you have adequate ventilation is to burn some newspaper in the chimney starter and see how (if)...

I've had my Maverick for about 6 months and love it. I know other say this is a no-no, but I just run both wires under the lid and have not had a single problem (with either the WSM or the Maverick). I tried running them through the top vent, but the wires got in the way when I had to lift the...