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Did somebody make a yummy sound? They are beautiful! Nice job

Does anybody know where to get a cover for an older performer? Apparently there is a difference, as I found out, between 2005 and newer and 2005 and older. The new ones are stretched so tight you could play a song on them. Gone to 3 different weber stores and they had no clue. And as I found out...

I was told by some not so close friend that it was a violation to smoke a turkey this far away from thanksgiving. I told him that even if it was smoked for 9 hours at 250 degrees, it was not a violation. And when he got a wiff of the smoke he acted like we were life long buds. I guess a fall off...

Has anybody seen any maple wood chunks at any of the usual places like home depot or ace hardware or is it just a on line thing?

No pictures yet, found out that i am not that handy. I seared on both sides on high for about a half hour. turned heat to low, which really isn't that low. had to keep opening the lid to cool off. After the searing, I foiled the meat and propped up one side to try to get off the burner. Put some...

The Brisket was totally fantastic. Moist, hard crust, and moist. I said that already. It was double moist. I got the 200 because I have a performer for all my smoking needs, at that time. We were on the way to my sons house for Christmas and he has only a beat up gasser. I think at the time the...

this should be really interesting. thank you guys for the the hot tips. no pun intended. i'm cooking it for christmas dinner so i will let you guys know how it turned out. sweet!

I have the Q200. I think it is about 4 years old but still works like new. Do you think there would be a problem with the heat? Maybe a 6 or 7 pounder might do very well or I guess what ever size would fit in without hitting the sides or top. But, I was always told that you had to BQ them low...

Just wondering if any body has ever cooked a brisket on a Q before. And would there be a problem with getting the heat to go low enough. Or, could you cook it high and fast and still have it come out tender? I got a million of these questions and I am starting to get a headache thinking of them...

I smoked some country style ribs about 2 weeks ago and the smoker did real good. Temp was hovering at 5 degrees above 0 when I started and 25 degrees when I finished. No problem with the cold or the wind. I just closed the vent that was facing the wind. The WSM is the best smoker for cold...

My performer, "Q", and WSM are all covered mainly to keep the ice off. All 3 get plenty of use during the winter months, which is usually 5 to 6 months a year unfortunately.

When did they come out with the big "26"? I really got to get out more. That is a tang a beauty!

Thanks Barret, and all for the different opinions, Something to ponder as one watches the smoke drift out of the WSM. I think that I speak for at least one guy that this is going to be very helpful.

Boy do I feel silly. I know that you guys have probably gone over this a thousand times but could you explain the 3-2-1 method? Just for all those other guys who don't know what that is?

If you were to fill the water pan up with sand, are you able to contol the heat alot easyer? Seems like it would be more steady which would mean less ajustments thoughout the cook. Does this make sense? I've never tried an water pan with no water in it but I'm gonna next time I think. You...

Wow, that brisket makes my stomach hurt. That is one good looking piece of meat. Bravo!!!

I suppose the first step would be to get the cold beer. And then get the insulated cover. Thankyou guys. Again for the valuable information.

I was wondering if any of you guys out there have ever tried putting some insulation around the WSM during really cold temps. I thought I would try an water heater blanket. They are about the same diameter. 2 years ago I fired it up at 10 above. The cold added another hour. Much harder to keep...

Did somebody make a yummy sound?

I have smoked a turkey on a Friday, carved it up and put it in a crook-pot with all the juices and warmed it up the next day just by plugging it in. I must say it was pretty yummy. All the smoke taste was there and was still moist being heated in the juices from the drip pan. Kind of like the...