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Cool deal. Time to go to the lab.

Ohh yeah! Lets get this started! Good luck to us all! This will be so awsome.

Last i heard he was still waiting for his account to be aproved here. But i will ask him again since he is a friend om mine.

I am so looking forward to this!!!

I use my on my deck. And congrats!!!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by George David: Dennis.......I don't know how much you pay for "Weber Bricquettes", but try Stubb's Charocaol which can be bough at most Lowes stores, if...

Yeah this will be a lot of fun!! Daniel will bbq a hole wildbork (wild pig) this wendsday. Looking forward to see the result of that.

We got our third member in team sweden. He is awaiting aproval for the forum. Daniel andersson. So who will step up and challenge the swedish bbq wikings!!!

Well i can say now that one full ring of webers brikettes gave me almost a 24 hour run with no refuel. So next time i wont worry.

Why would you need a reason to buy a new black shiny smoker? I had my wsm 22 for a few weeks now and i just love it!!! It made me do a party for 36 people, darn it!

I will try and find a third swede. But untill i do feel free to step up!

Ok cool, i meet you on the other side then. Thanks to you all for the advices.

Clay saucer or sand? I am using webers own briketts so I think they will last.

So tomorrow i will do my first overnight smoke. I will start the wsm at midnight an hoping for it to run 10-12 hours on the first run. But i might need to refuel later. How do i make the refuel go as smooth as possible? The scheduel looks like this. Midnight: start wsm and add 10kg of meat...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h: Clean , whats' that??? The only thing I clean are the grates. Everything else looks "rustic" </div></BLOCKQUOTE> I think thats the way I will...

Im doing one as a test on my performer now. Will know in a hour or so how it worked out.

I am thinking about try the bacon explosion. Any idea aprox how long that need to be on the wsm? And how i get the best result.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Newhouse: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

I sprinkle and then gently massage the rub in. I love the feeling of meat against my hands.