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Thanks for this Chris! Can’t wait to share the result!

Excited about my shipment of Iberico pork secreto. My understanding is it’s like the “Waygu” of pork. Anyone make this cut? I was thinking of simple salt and pepper and then cooking it hot and fast direct heat on the Weber Kettle. Would love some feedback on those who have tried this…thanks!

After having some delicious sliced smoked turkey breast the other day, I got motivated to make my own. Anyone have a good, fool proof turkey breast recipe for the WSM? Thoughts on wood or brining? I don’t have a deli slicer but I am sure slicing thin with a sharp knife will be just fine. Thanks!

That’s what I was thinking, too. But the serial I punched in came up as a 2014. Weird.

Spring clip, wow…so I got a 2022 22’ for $75 on marketplace, wow! Thanks for that info

Great advice on here, as usual. Maybe I’ll make a better effort to frequent my local butcher despite current prices. I usually buy meat as needed depending on the meal for the week. Just tired of super market cuts going bad or spoiled before the sell by date.

Hey all, picked up a steal on marketplace, $75 for this “used only twice” Weber 22”. Looking up the serial on TVWBB says the OC stamp is 2021, but the entire serial from Weber support says 2014. Anyone know which the real date is? It’s actually in pristine condition…

Hey all, After a several bad experiences of buying super market meat (OK, a lot over the years) - I am looking to go the route of buying some better cuts from a more reputable source or local butcher. Ideally, I'd like to start buying in bulk to save money and not make as many trips to the...

Care to share your Peruvian chicken recipe??

I did, 12 or so hours, left the oil out. Placed it back in to baste later. Used the WSM as a drum smoker - not pan, door open, hot and fast.

I know the last post was over a year ago but I HAD to chime in…I tried RSC with some thighs and bone-in breasts this weekend and MYGOD! I’ve read this thread several times over the years and never attempted it. Now…this is the only way I’ll make chickens. Listen to the reviewers: you NEED to...

So I didn’t end up using the rotisserie attachment for the kettle but rather used my WSM a bit like a drum smoker (no water pan, door open, lid on). Put four split, bone in breasts and 12 thighs…Hot and fast and cooked under an hour. The results? My good God why haven’t I used the roadside...

Welp, trying my hand at cold smoked cheese…sharp cheddar, habanero cheddar, and Gouda…cherrywood pellets in the smoker tube…let’s go! Follow the cook on Twitter @smokeboiz - also, going to smoke a whole bottle of bourbon later (not sure how) but I’ll keep you all posted!

I think I’ll try it same method as my al pastor cool - charcoal baskets on either side to prevent flare up. How long do you think I should keep the birds in the marinade? I was thinking a day should be ok - may just omit the oil all together!

Looking to follow the classic roadside chicken recipe (https://tvwbb.com/threads/roadside-chicken.33874/) but want to try and do whole chickens over the Weber kettle with the rotisserie spit. Anyone ever try whole chickens with this method? What about whole chickens on the WSM and finishing on...

Care to share your carnitas recipe??

Mike - good luck today! And thanks for the bday wishes. Yesterday the cook came out pretty good. Given the amount of prep/time that goes into the cook, I am not sure I’d do it again for a small gathering. The meat was tender and the marinade was good but probably could have been blended to be a...

Finished product, around 2 hours. Lots to discuss but I think the bourbon is taking hold! Thanks for all the bday wishes and advice! Debrief tomorrow!

Alright, al pastor going on around 4PM EST, so in the meantime, I smoked some veggies and peaches over hickory and cherry for some salsa with the tacos…we’re getting there!