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There are amazon price tracker websites so you can follow the whole history of the 22wsm on amazon. I heard a rumor that weber only allows retail stores to have 1 sale a year (from a guy at Bachmanns) and I wonder if they put the kiabosh on amazon selling below msrp.

Never met a beef rib I liked. my best success has been by overcooking and oversmoking them. Eventually they wont taste like post roast on a stick

I quit using my clay pot as I got sick of foiling that greasy mess all the time. didnt notice much difference either after not running anything in the pan other than foil

Anyone have an idea is the WSM is going to go on sale this year? last year it hovered around 325 every seemingly from may to january. This year there has only been one price drop on amazon and that was just a couple bucks for a few days.

wow, sent an email over to the folks at the cajun bandit and I got a reply almost instantly. the WSM stacker is 10" tall and adding a 2nd rack to it could be possible with a slight modification. Who needs a spicewine if you could mod your 22 to have a possible 5 racks?

How tall is the stacker? Im wondering if it would be easier to do a 2nd rack in the stacker instead of a 3rd rack in the wsm chamber. Looks like a promising product. def on my radar

all I can say is we had 2 EZ Up Sierra 2's and one lasted about 30min in the Iowa wind. due to some creative stake and twine usage, it made it through the weekend and fortunately Cabelas return policy is great. I would stay away from the Sierra II EZ up. The guys had had EZ ups that were sturdy...

I was talking to a KCBS rep and he siad they had broke it down and the average cost to do a competition within 150miles was around 700 bucks. thats when you factore in gas, entry, supplies, meat ect. Thats not including the fact that your always buying new stuff just to add to the team. If you...

Ive been panning briskets when at the foiling stage. the amount of juices I have left is incredible. makes it easier to probe too when you only have to open the foil to get to the brisket. pans Im using are the turkey roasting pans on my 22. fits perfect. large briskets dont fit so much.... I...

Nice. make little square boxes that the feet will set in. that way you can take the bottom out to dump the ash and put it back easy and securely. also to keep the lid from tipping in when hanging, a simple bar from the bottom up a few inches will keep the lid from hitting the wsm

+1 for the foodsaver I pull in a pan, cover and refridgerate so the fat and juices turn solid, then vacuum pack. for reheating and serving, I throw the bags in a pot of water thats nearly boiling. then I cut open the bag and dump onto steamer pans or crock pots or whatever your going to serve...

If I overcook ribs, instead of telling people that, I call them "good eatin ribs".

cook the ribs as normal but call your guests right before they are done and make up an excuse to cancel the meal and eat them yourself

did you go to it? someone has a 22.5 wsm new in box for 300 on CL

Ive held 325-365 for 8 hours (didnt bother checking if it stayed hot for longer, cook was over) with my 22.5 and regular K. The thing that helps me is after the minion method start, wait a bit to get more coals going before you close her up. all vents were open. Made me wonder though if a second...

would have if I knew about it. I was at Quetopia and the owner mentioned it and they wanted him to be a sponsor so he hooped online and coulnt find any information about it. Figured they had no sponsors and ditched it?

wow, looks good. That chicken looks incredible

Ive only seen packers in costco 2x. once when I joined (roughly around sept) and this year right before labor day. the rest of the time its been horrible looking flats. I went to the local sams and they only had flats but they were huge 9lb'ers with thick flats

Im sure Ive probably had a 10lb butt at some time but 99% of my cryo's end up between 15-18lbs. When I hear people saying they have 10-12lb butts, I have to kind of question that

I posted pics of a Chuck cook last week or something. Bassically treated it like pork butt but used a beef injection and beef rub. Turned out fabulous. check out the thread in the photo section