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Jeff the volume you can cook at one time say for big crowds at Thanksgiving . I like cooking with nothing but hickory at times and finishing up with gas . The thick metal holds the temp so much better in the wind and cold along with the quality of welding for a good fit. I make a ton of beef...

Thanks Robert looks the new fits the bill so much better. That will be the next toy to add to my collection very soon .

How many racks of ribs can you get on the new 22 WSM , I did 4 on my old one with the rib rack and it's always tight .

Try the Dizzy Pig web site, pictures and everything on fresh ham .

Here in sunny South Carolina. My family picked up BBQ for Christmas because I was slammed with customers picking up orders and it never came close to a piece of hickory or any otther kind of wood. Seems like restaurants take all the fat out of BBQ but thats where alot of the taste is to me...

Dave I,ve only done maybe a couple of catering jobs here , mainly chopped BBQ because there's no flavor or people settle for something they call BBQ . Around the holidays it's boston butts and turkey packed in the Klose with the WSM catching the over load and special orders . I would like to up...

Dave how do you like the Klose mobile ? Seems like an odd length , I,ve been wearing my 24x60 out since Thanksgiving , along with the WSM .

I.ve cured these in 10 days using the Dizzy Pig way , But I've got a request for one, what can be accomplished in less than 10 days before Christmas ? What would a ham taste like if you just smoked it and not being cured ? I thought it might turn out like a big pork chop or something . Somebody...

I,ve heard 2 weeks max , then vac and freeze for six months , during the 2 weeks I kept it in the fridge .

I called my nearest Barbeques Galore today and they said they were closeing and that there would be no more stores on the east coast due to the credit crunch . I depended on them for parts on all three of my webers , the larger Smokie Mountain was gonna be next , I,ve already started my search...

How long should I brine my deer roast, a few hours or over night . Will this actually add more moister and draw the blood out at the same time ?

The BBQ King on Wilkerson Bvd was good enough to be featured on the Food channel, it,s only a drive in though and it been there for a long time. If you go to Stameys go to the one across from the coliseum, my grandmother says it's not as good as it use to be and she just turned 90.

If I brine pheasant for a few hours will it take out the wild taste ?

Personally I like medium rare in a roast like this ,it's hard to please all your guests during this time of the year. But the adivise is well taken the flavor will be much better at the lower temp. I'll just line the water pan with foil and run the temp up. Would it be better to sear the meat on...

I bought a boneless rib roast today I'm gonna try in the WSM with a little apple wood/225 for about 5 hrs or 160 which ever comes first, I know it's gonna be medium but the company won't eat medium rare . And the horseradish sauce in the Weber grilling book .

I.ve always used the side burner on the Genesis to light mine ,then I'll set it on a couple of fire bricks to finish. I take advantage of all my Weber equipment.

How long do you let the butts rest before you pull them apart ? How about basting with a little apple juice in a spray bottle ?

Go to Bass Pro and get one of the High Mountain jerky kits , whatever flavor you like ,works great .

I've used the High Mountain jerky seasonings for years and made quite a bit takes alot of the guess work out and there's several flavors . You can pick up what you need at Bass Pro .

I always add a little cider vinegar to my chopped barbeque it smoothes out the greasy taste and keeps it from being so dry. The sauces I make all have vinegar, mustard or tomatoe based so each person can choose his own flavor. The Eastern N.C is nothing but vinegar with pepper flakes. Don't...