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Seal them with a food save or equivalent. Will not freezer burn or dry out. I usually only keep them frozen until my next smoke, then I load the WSM to the gills, and freeze what doesn't get devoured. Here is a quick tip........it you freeze your leftover meat in a foodsaver type of bag, when...

Hashbrown caserole. Never go wrong with that one.

IMHO, there is only one sauce for pulled pork.........and that is CAROLINA GOLD. A mustard based sauce with vinegar for some bite, yet runny enough to use in a squeeze bottle. You haven't lived if you haven't experienced the magnificance that is CAROLINA GOLD. This will make you wish that...

I dry-brine my steaks with coarse sea salt. I put them in the fridge after salting, uncovered, for at least 4 hours. (No longer than 8). I take them out, rinse them off, pat them dry, and season them generously with Montreal Steak seasoning and a hint of garlic salt. I let them sit out for 15...

I do not use any grates when I use my Smokenator. I only use it for smoking chickens on a beer-can holder. I line the entire bottom of the charcoal grate not covered by the Smokenator with aluminum foil. I place 2 thin fire bricks in front of the Smokenator, and place an aluminum pan on top...

I just bought parts from them, and I thought that they were reasonable. BTW, where do you think that E-Replacements gets their parts?

Andrew, you do not have to go through E-Replacements to get those parts. A simple phone call to Weber Customer Service will get it done. You give them the model numbers, and they will get the correct parts for you. Also, they have a flat shipping rate of $7.00, no matter how many parts that...

Thanks to Brian Dahl, I am getting a new lid for my 22.5 inch "Warrior" grill. I also picked up a 22.5 inch Homer Simpson that included a 22.5 inch Stainless Steel Wok that has never been used. The wife and I made a little trip yesterday to pick up a hardly used, Blue Performer. I also just...

Then there is always this low-tech solution. If it is raining, I don't want my smoker taking on water either, so my solution is this.......... A Bumpershoot for my WSM

Day started off perfect, got the ribs on the ferris wheel by 9:00 AM. Couple of yardbirds sitting proudly upon their perches by 11:30. Not a cloud in the sky, birds singing, squirrels playing, rabbit drinking from the watering station..........and then the worm turned. Pop up thunder boomer...

Thanks for the heads up M.

Thanks for the heads up Matt!

Have you thought about, or considered, either a Smokey Joe, or Jumbo Joe?

Dave, the skin will be crisp, unless you baste it with sauce, when it comes off of the grill. I use the foil wrap to rest the bird and allow the temps to come up to at least 165 and 185 respectively, as suggested for safety. If one just wanted crispy skin then cook to those temps and don't...

Cook white meat until it reaches 160 degrees, then foil it for 30 minutes before serving. Cook dark meat until it reaches 180 degrees, then foil it for 30 minutes before serving. If you are doing a whole bird, try laying a ziplock bag full of ice on top of the breast for 30 minutes before...

You are definitely going to be one more busy dude.

Our last ribs were soaked overnight in apple juice with cinnamon and brown sugar. Took them out of the fridge, drained them, then hit them with some modified Magic Dust. Set up the WSM with the rotisserie ring and the rib-o-later. Full ring of KB with several hunks of apple wood embedded and...

I turn the lid so the handle on the lid is directly over one of the handles on the side when I put the cover on. That way it takes up less space.

I have a set from Weber installed on mine and the cover fits fine. Mine have the same handles as are on the lid. That said, making them yourself is simple. Somewhere on this site there used to be a complete tutorial on how to build a set if you have the plastic handles. It just takes getting...

Picked up 10 bags yesterday. Total cost worked out to about $0.38 per pound. Gave it a try last night on some of Keri's mustard grilled chicken, and was extremely happy with it. It burns much hotter then briquettes, and much longer with a whole lot less ash. I will still use KB in my WSM...