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I would think a 10lb PACKER is fairly rare? I know I've never seen one. the smallest I've ever purchased was about 13-14 pounds. Were you expecting a flat-cut (no point)? Either way, when my packers are too big for my 18"WSM, I drape it over a Weber rib-rack. smoke is able to hit all areas of...

I say, YES it's better, but YMMV. I use my Vortex with my gas assist Performer as well. I've never been a chicken wings fan (I'm super-paranoid of under cooked poultry), but since I got the vortex, I love the crisp, bite through skin and firm, white flesh of the wings. Simply rotate the top vent...

Hello all! I vacation at a beach house every year and have a WSM in storage up there for big family cooks. I enjoy the whole BBQ experience of relaxing and 'watching' my cook temps up at the house, but have been tied to the smoker while the family is down on the beach enjoying MY SUNSHINE! I'm...

And at no time did you consider pointing out the mistake to Sam's Club? Hmmmm.

awesome! I have no special occasions coming until October,, but that doesn't stop me from repeating "Serious Eats Special Edition Kettle Pizza Oven" every chance I get!

Love the wheels! Specs on the wheel assembly????

I've had a Summit Gasser, WSM and Performer for the past few years,,, LOVE THEM ALL and LOVE the Weber Life! Last month my son told me that he wanted to start charcoal grilling at his house and picked up a Smokey Joe to start small,,,, but he also bought some "Match-Light" briquettes (HEY! He's...

i have about two dozen cooks on mine and haven't added any gaskets. Leaks are minimal and temp holds like a charm when i smoke. I'd give it more time IMO. YMMV

I manage a country club and grilled chicken breast is a favorite atop many salads at lunch. It used to hold up the kitchen waiting for chicken to finish grilling during the rush. We now put a quick sear/marks on our breasts during the slow periods and sous vide them until ordered,,,, snip the...

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Nope. We buy (for commercial use) 20-22 pound raw bone-in turkey breasts all the time. It's essentially a big bird without the legs and wings.

Brining a 22 pound bone-in breast for Christmas as I type this. I want crisp skin, so no low and slow. Plan on 325-350* what should I figure for smoking time per-pound on my 18" WSM with KBB? Thanks and Merry Christmas all!

never pass up the chance to buy another grill or smoker when you can blame it on the wife's family! "But honey, I HAD to get the ribs done in time to serve with the Pork and Brisket"!!!! :D

got it! ;)

I used to manage a country club on LI,,, dealt with most of the higher-end meat purveyors. Been away for 24 years.

Nice! (I have the same knife,,, LOVE it)

Always good to have pros in the family/friend circle! LaFriedia meats?

I agree you should toss something in since it'll be smoking anyway. but (and not to sound like an *** here) to quibble over the cost difference of a half a bag of brickettes that might cost $10-15?????

Enrico,,,, Having seen the product of YOUR brisket cooks,,,, I feel like I just found the "secret" to McDonalds "secret" sauce or KFC's "secret recipe"!!!!! Thank YOU!

My last Brisket cook was a disaster! Tried to do a "hybrid-heat" (not Low and Slow NOR High Heat) on a Wagyu brisket and totally 'effed up all the times and temps. Worst BBQ cook I ever did! Well NO MORE! The fire is smarter than I am and the Meat is smarter than I am and this weekend...