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I buy whole fryer chickens, cut out the backbone, and cut through the breastbone to create chicken halves. Arrange them on the grate as described by Gary Wiviott in the below recipe. This will help keep the breast from overcooking because the thin part of the breast is protected by the dark...

Good looking ribs. My first rib cook was served at around 9pm. My wife is starting to get used to the idea that when I cook we'll be eating late.

What is the black disc under the grate at 9:00 in the second picture, 8:00 in the third picture?

If I want low temps I fill the ring full of charcoal and then I remove briquets from the middle of the ring until my chimney is about half full. I bury a few chunks of wood around the edge of the hole I just created. I light the chimney and when the briqs on top are turning grey I dump them in...

I'm from central Carolina and most of my local BBQ joints do not serve traditional Carolina BBQ. I only know of one local place that serves traditional pulled pork with little bark and vingar sauce. Most BBQ around here is what one vendor calls "competition style", which seems to mean lots of...

Find out now what your local health department requires for BBQ cookers. My local area has no really good BBQ joints so someone is always thinking they're going to open a joint and revolutionize the industry. Then they find out the health department requires you to use electric or pellet...

I put my smoker in a corner of my house, so it is blocked from two sides. I usually face one vent outside the corner and I keep it more closed than the other two. I try to keep the other two vents even. My WSM is too airtight to keep the vents closed. I have to keep them at least 1/4 open to...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rick Hughes: Some cabinet makers use a silicon spray to lubricate the work surfaces so the wood will slide more easily. Although I'm sure the amount...

This has been on my list of things to do ever since I saw the Weber wood handles. I like the your idea for a square bottom half, figuring out how to cut the Weber style curve in that part is what has been delaying my work. I've always been impressed by people who can do this type of work by...

Rondo - Do you wrap it tight in foil, or put it in a pan and cover the pan with foil? I covered the pan, but I didn't add any liquid. When the butt hit 195 I shut off the oven until I was ready to pull it 1 1/2 hours later. Some parts were dry, but I had plenty of good meat and bark to feed my...

After 14 hours my 7lb Boston butt is in the 163 degree platau and my WSM finally ran out of charcoal. The long time is my fault, I let it run 220-210 overnight instead of 225-250 where it may have finished in time for lunch. I moved the butt to a 275 oven to finish. Should I tent it in foil...

I tried to foil using two pieces. It leaked, boiled, dripped on my fire, and made a mess. Now I just put hot water in the pan and wash it in the sink after each cook.

Another first pork butt and first overnighter here. It's been on for about 2 1/2 hours and I'm headed to bed soon. Temps have run from 210 to 230 at the lid and I'm gonna leave it alone now.

I don't like eating around the cartilage in spare ribs. I'm also too chicken to trim spares to remove the cartilage. Because of this I cook back ribs. I also prefer the shorter cooking time of back ribs, I can find them as small as 1 pound per rack and those cook pretty quick.

I'm going to try my first overnight smoke this weekend, a 7.5 lb boston butt. I need to pick a charcoal for this smoke, I'll be using briquetts but I haven't decided which type to use. So far the only charcoal I've smoked with is Kingsford Competition. I like it, but it's expensive so I...

My built-in lid thermometer usually runs about 30 degrees colder than my vent thermometer. That seems to be the typical experience of other WSM owners. I think this has something to do with the airflow through the lid, and the lack of depth from the stem of the built-in thermo. I've quickly...

Thanks. I was looking at the pictures on my phone, now I realize that it is an upside down cooking grate.

Nice ribs. Where did you get that top grate? Looks like a quick and easy way to add capacity.

Thanks for all the asparagus pics. I broke in my new WSM conversion yesterday with burgers and bacon wrapped asparagus. The asparagus was a huge hit, my family has named it "asparagon". Sorry, no pics.

I cooked some back ribs that I really liked. They were just over one pound per rack, low fat, very nice meat. I don't know who packed them, but I bought them from a local high end butcher. I cooked some back ribs a few weeks later that I really hated because they were very greasy and fatty...