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Mike just looking at your pictures and they look familar! Where have I seen these recently??? Don't worry I won't tell!

If possible I would try to keep the vent in the direction of the wind closed as much as possible.

Came home one night from work late and decided to fire up my gasser and make a steak. Fire up the grill and go inside to rub the steak down and toss a tater in the microwave. I go outside and to my surprise there are one foot flames coming out of one of the sides of the grill. I rush over and...

I use mine all the time and not just for Q. I personally love the idea of being able to freeze fresh Q. On T-Day I gave away pulled pork as parting gifts to my family. Works out great when they ask when are you going to make this or that again. I just reach in the freezer and say when are you...

Probably because the spares have more meat over the BB's if I had to guess. Vince B

Right back at you! Have a good one. Vince

Looking good Jim. I just got up to let the dog out and it seems to be snowing here a bit. Had to check in on your cook!

Hey guys I'm making a 7.25 rib roast and a 12.25 fresh BB turkey on Thursday. I'm doing both using recipe's from the site here. The turkey using this method http://www.virtualweberbullet.com/turkey6.html and the rib roast using this method. http://www.virtualweberbullet.com/ribroast1.html...

I run mine through the top vent or through the access door. With my wsm I always have the door upside down or at least that is what they tell me! To me when I got my wsm I felt it made most sense to have the knob down! There is a small gap that is just enough to run cables through. There are...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: Speaking of this recipe, I have a 14.5 lb bird brining as I type, she's been under for 32 hours. At 36 hours I'll be removing and air drying...

Definitly a great price for the weber thermometer with remote. I think I paid around $40 for the one I have. The same one you have listed. The range on it is pretty good. The only issues I have had is I think if you leave it for like 8 hours it shuts off if you do not touch it. Read the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe: I foil briskets at 160º-165º and I cook them in the 245º-260º range. </div></BLOCKQUOTE> What temp do you usually pull at and also how...

When using the jacket I think you might need a guru???

How many of you use foil or just leave it out of the cook? I read the cooking topic's page and it seems that it can be done both ways. In the past I have foiled when doing the HH method. When doing low and slow I have usually foiled after about 4 hours. In the cooking topic's page Chris foiled...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: Cutting up the whole slab yielded an interesting surprize...a nipple! I guess it is belly after all, and hogs have lots of nipples...

I think a regular pyrex backing dish or as they mention a large roasting pan would be fine. Just pulled up the directions to cook it in the oven and it looks like you only need to use 5 cups of water. You will not be fully summerging the ham when you cook it. Maybe I read the direction wrong...

Looking good Jude! Overnight but smokes are one of my favorites. I like to savor the flavor so to speak. You are correct that this wsm is one of the easiest cookers you will ever use. Fire it up and let it do it's thing! Keep the pictures coming. Vince

+1 on it does not get any better than this! I have a similar cook going this morning minus the pond out back! My folks have a lake behind their house and I love the early morning smokes when I visit them down in HSV Arkansas. However I am forced to use an old Oklahoma Joe smoker when I visit...

If your ribs were sitting out of the frig for a while and allowed to warm up a bit, this might effect the smoke ring. From what I have read here smoke is not what makes the ring. It is a change in temp from being cold a certain temp. Maybe one of the masters will chime in to clearify this. Vince

This topic can be debated. Some will remove them when the shoulder bone easily pulls from the meat. Others temp. At 180* they are cooked but just not fully done IMO. Most will keep going to 190-200*. With cooking the meat to a higher temp it is my understanding that the fat in the meat breaks...