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I got to say that the spray worked out amazingly well. Give it a try! And thanks guys!

After a long week of working, I decided to pull the Weber out of the shed. Did some ribs at 175°-200°C for about an hour of two of indirect cooking. Rubbed with a KC-style rub. Sprayed the ribs a few times with a mixture of apple cidar vinegar, olive oil and Jack Daniels. When they first went...

Many thanks Jamie!

Problem is not that it's there, I use it for road trips, but I can use it for a mini UDS-WSM with some adjustments right? I'll post a design when I'm done with it, drawing it at the moment ;)

Hello all! After looking at all the smoked meat recipes and WSM cooks, I'd like to do my part of it. Problem is, I don't own a WSM... And it is way to expensive out here in Belgium. A 14.5" (37cm) WSM cost around 350 to 400 Euro's, translated to dollars, that would be 375 to 430 USD... I love...

Greeting from Belgium! How are you? To be honest, I don't own any Weber books, as I only just started. Might buy them in the near future. May I ask how do you clean your BBQ? I know Weber has lots of products, but I'm not sure if they are worth the money. That's why I was wondering if you knew...

Looks good to me! Nice cook!

Thanks guys! :)

Is it that good? I think it's still pricy enough..? I am looking to buy a internal thermometer

Because of the large distance between the USA and Belgium, Oakridge BBQ Santa Maria Rub is not available in Belgium... ;) Is it possible to give me a great alternative or to give ingredients for it? Thanks in advance, people!

You should taste a Belgian breed of chicken if you like those: https://www.google.be/search?q=mechelse+koekoek&client=firefox-b-ab&source=lnms&tbm=isch&sa=X&ved=0ahUKEwi8ib3f6qDTAhXMWxQKHd10CBAQ_AUICCgB&biw=865&bih=432

Thank you for your reaction Anne, a braai seems nice ;) Always wanted to visit Africa, i love nature! :) I'll try to learn out of these reaction, thank you all :)

Those in the link look amazing, Clint. Never managed to make 'em like this. Nut that's because i'm doing all at once, and not taking enough time for it...

I want the book so bad, lol! If I win, will you send it to Belgium? :D

I've made al lot of different things, all beef or pig. I'll practice on one type of meat at a time instead of many different pieces at once. I'll be a Belgian BBQ pioneer :D

I've made a mix of different types of meat. Q' at 200°C. Used oak wood, that was not the problem at all. Started with the ribs first, then added the apetizer, then bacon, saucages,... All together the ribs where on there for 30 - 40 minutes, didn't really track the time. That's what I guess was...

Anyone else?

Hello nice people out there! I'd like to start a conversation about your country's habbits when it comes to BBQ and grilling. I'd like to know how you guys do it? :wsm: For example, I live in Belgium. Yes, the tiny country in Europe, famous for it's beer and chocolate. And I'm proud of it! But...

That's nice to hear! The world is a large city, right? :) Would like to visit California too!