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To make things more interesting, I pulled something in my back yesterday morning, so even lifting the unloaded center section is going to be difficult. These are all just about 8 pounds each, so they may fit right on the grates. If not, I have some raised wire racks that I've used in the past...

8 of these are going into the WSM tomorrow night for the biggest single cook I've ever done.

As a general rule, the top vent should always be 100% open. Use the bottom vents to control the temp, but in stock configuration, you'd be hard-pressed to get more than 325-250 in the WSM with all the lower vents 100% open. Also, I (and others) often take out the water pan completely so the...

The legs are a bit wider on the 22.5 than the 18.5, but since the mounting holes are centered, I assume the wheel brackets would fit. However, my personal experience is that if you're going to move the smoker frequently (and if you're putting wheels on it, you probably are), you need some...

Got a crazy week coming up prepping for a scout camping trip next weekend, so I wanted to make sure we had a couple dinners pre-cooked. Started with an eye round roast on the rotisserie on the Performer: Ran it with one char-basket full on the side for about an hour. When it hit 115-125...

I think these are a good idea, but like most multi-purpose devices, compromises are made and what you end up with is something that does several things adequately rather than one thing really well. If you've got limited space or have other factors (e.g.: a homeowner's association or certain...

That's a thought...I'm also considering dry-brining. I've done that on turkey (one whole and a couple bone-in breasts) with good results, but that was using a savory, sage-heavy, "Thanksgiving in granulated form" treatment. I'd have to adjust it a bit for a "barbecue" type flavor profile, but...

I nearly always brine chicken, which makes for very tender and tasty meat, but flabby, rubbery skin, esp. on thighs & legs. When I don't brine it, the skin comes out great, but sometimes the meat gets dried out. I'm planning to do a charity comp this Summer which is strictly chicken & ribs, so...

Most of Lowes' coupons/promotions specifically exclude certain brands which have manufacturer-controlled prices (like Weber products). To the OP, if you want a 26" kettle, it's gonna cost you. However, I'm sure it's well-worth the price. In some parts of the country, these might pop up on...

My son could live on spaetzle. A grocery store near us has dried in stock a few times a year, so I grab up a dozen or so bags at a time. This particular preparation was a pre-packaged job with more sodium than I should have in a week. It tastes OK, but not as good as straight up spaetzle...

Thanks! The wok was a $5 clearance deal at Lowes just after Christmas. I've had a bunch of "grill pans" of various types (wire mesh, perforated aluminum or steel, etc.) but this one (Weber, stainless steel) has been the best. It's actually getting a "seasoning" like my carbon steel skillet...

I made probably the best pork chops I've ever made last night. These were sliced off of a whole pork loin that I bought for New Years Day and frozen until Sunday night, when I moved 'em to the fridge. Monday night before bed, I brined them in 1 cup apple juice, 1 cup water, 2 teaspoons each of...

So, it's actually a "spinning rib roast"? Or, if you're into alliteration, a "rotating rib roast"? In either case, it looks delicious!

The problem is that most "compact" fridges (except probably those special wine chillers) are junk. I had one of these which worked OK and held temps pretty well, but was short on space. I wanted it specifically for thawing or storing meats for BBQ and it wasn't wide enough for briskets or ribs...

Thanks! I'll try to remember that. Someone brought a sampler pack to our house for the holidays and this is the last of the Northwoods Lager from it. Their Snowdrift Vanilla Porter is also quite good, and their Bavarian Dunkel is great. I might get a whole case of this Lager for the next...

Aldis has a couple "fresh meat" specials every Wednesday and every once in a while, they have a bonus, which is what this was. Their supply is limited, so I buy as much as I can and freeze it. Maybe it's not the same quality as other stores, but it works for me and mine.

It's the only way to go with skirt or flank steak, IMHO. Just be sure to use good lump and blow/brush off the loose ash before putting the meat on. You will get some ash that sticks, but mixed with the juices, it makes a terrifically smokey au jus.

Aldi had skirt steak for $4.99/lb a while back, so I grabbed a bunch of them for freezing and later use. Pulled a 0.85 lb. one out to make some fajitas. I cut it into two pieces, salted liberally and set on a rack to come to room temp while I fired up some lump. When it was ready, I slapped...

I think rum would be a good alternative. A bottle of Fireball is about $18 in these parts, although I only used about 1 to 1.5 cups for this application. Our neighbors are Fireball fiends, so at least we'll have some to offer them when they come over.

I have a few planks (cedar and sugar maple) that have been used for salmon or trout and have quite a curve to 'em. They could probably be used as raid gutters, but I'm wondering if I could instead cut/break them up to use as smoke wood. Obviously, since they probably soaked up a bit of fish...