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The temperature of the meat itself would be important to me, and then estimating how long it was at that temp. I work at a refrigerated food distributor and the Federal Guidelines we use indicate if kept under 41 degrees it's ok, over 41 for more than 4 hours it's not ok. So to be absolutely...

Overnight is the only way to do long smokes. Your Pork looks great! Makes me hungry just looking at it. Someone please invent scratch, sniff, and taste internet!

We've had a Platinum for quite a while now, I re-bent the legs to sit lower so I could fit it into an outside storage cabinet on our camper. It works great and we use it a lot for camping. The mini Weber chimney starter will fit inside the Platinum grill for storage and traveling. I've often...

Clay saucer for me too!

What kind of sausages were these? Brats? Italian? Polish? Look good, but I'd like to know what kind, I've never done sausages, but your pictures are making me want to try!

Sorry, I don't need one. And I think most ATC users would just as soon close the vents on the current bottom and hook up to one of them, instead of buying another bottom. I think it's easier for Weber to make a bottom for everybody and the ATC makers to adapt, than it is for Weber to make 2...

And with July 4th coming you already have your flag holders ready for a day of grilling!

Home Depot is running a sale on charcoal now- TWIN PACK 20's- FOR $9.88, limit of 10 twins at a time. Got mine today!

If you really get into grilling your family of grills will grow! I love the 18.5 WSM I have for smoking and the 26.75 Kettle for everything else. I also have a Smoky Joe Platinum (18.5" short leg kettle) for camping, and my wife loves her Weber Gas Genesis! I use the WSM for long smokes such as...

Yeah, we did 4 butts (about 38lbs) last weekend on an overnight smoke and they turned out great, 13 hours total time, 225 dome temp, ceramic plates in the water pan, no water, load it, set it, forget it. You can't beat the WSM for ease of use. I slept through the first 8 hours of the cook time.

I like injecting for pork butts, the Weber "Smoke" cookbook has a quick and easy recipe for injecting pork. Brian's right, fill your coal ring and then light some up, and you're good to go. Don't worry about using too much charcoal since you can close the vents after your done and save whatever...

We just did 4 butts this past weekend. Total weight was just shy of 40lbs. Using minion method our 18.5 WSM was up to 225 smoking temp when I shut 2 of the bottom vents and about half closed the 3rd and left top vent all open. Added apple wood and then the 4 butts, 2 butts per rack. No problem...

You get what you pay for, in this case it was probably a high school student working part time that was told to assemble it.

I put 4 pork butts on our 18.5 last night. Using the minion method I poured a ring of unlit charcoal, added a chimney of lit coal, once the temp reached 220 I added apple wood, 4 pork butts, shut 2 bottom vents and partially closed the 3rd and left the top vent wide open. I checked the temp...

Your ham really looks great. How about some follow up information? What kind of rub did you use? How did it taste? Sure wish you had pictures of it sliced!

Yummmmm! Pulled pork is my favorite item to make on a smoker, and yours looks really good! And there's a lot of different things you can do with the pork, such as tacos, salads, chile, etc, that allows you to keep enjoying it different ways!

That's a great idea, and I think it would be easy to attach some side tables to the legs, I'm going to have to look into doing this.

Looks juicy in the sliced picture! Maybe just let it rest a little bit longer before slicing? It really looks good in the pictures, not overdone at all to me. I thinking seriously about the little smoker. And getting hungry looking at your pictures!

Just what I've been looking for! A Weber big enough to do a whole beef on!

Pulled pork is also great for Nachos, my wife makes the Nachos with the pork I smoke and it is really good. I'd supply pictures but they don't last long enough to get a picture of. Your Tacos along with the side dishes look great! And you plated them very nicely, looks like a favorite dish of...