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  1. WilliamD

    Thirty Three Wonderful Years With My Lady

    Congratulations on 33 Wonderful years!!!! I hope many more to come!!! P.S. The food looks wonderful...All The Best.....Bill
  2. WilliamD

    ZakM, New Orleans

    Hello Zak and welcome. As you know 299 new so Like Jim stated, 180 isn't too bad depending on the condition. I personally like the WSM because besides being a smoker, can also double in a pinch as a small charcoal grill (I don't like uni-task items)!
  3. WilliamD

    Getting started in PRAIRIEVILLE, La

    Hey Russell; Welcome and Congratulations on moving up to the WSM!!!!
  4. WilliamD

    Again with the High Heat Ribs

    Fantastic looking ribs....Now I'm rib hungry!!!!
  5. WilliamD

    Turkey on the WSM 14.5" smoker Guava smoked

    Great Job Michael with the bird. Beautiful color...well done!
  6. WilliamD

    Michael P in Wyoming

    Hello Michael and welcome to the forum! Looking forward to seeing some of your work!!!
  7. WilliamD

    First Turkey on the grill!

    Great job Hilary and fantastic pictures.....The turkey looks great!! Congrats on the first turkey cook!
  8. WilliamD

    Korean Ribs

    Those are some wonderfully tasty looking ribs Pat!!!! Well done!!!
  9. WilliamD

    First cook on my wsm

    Way to go Anne!!! Fantastic Job!!! All the Best on your foot! Hope this is the first of very many cooks for you!
  10. WilliamD

    Recommended Mods; 20 minutes or less

    I thought I would share some pics to proud new owners of a WSM of some of the recommended mods from here, and to list what was needed...Don't be afraid to MOD and Happy Smoking!!! The first Mod I performed is of course the upper gasket mod. This is of course used to seal the top lid from...
  11. WilliamD

    Any Info on Stoker II?

    Looking at purchasing a Stoker II for my WSM....Any thoughts about them good or bad or should I be looking at another brand?
  12. WilliamD

    Tri Tip Sandwiches

    WOW, time for me to out and buy some Tri-Tip!!! Well Done!!!
  13. WilliamD

    Maple Sugar & Cinnamon Bacon

    Bob, that looks just Awesome....Wish my laptop had "Smellevision"!!!!!
  14. WilliamD

    Hello From Canada

    Hello and Welcome Wayne!!! Enjoy the grill!!!!
  15. WilliamD

    Hello from Illinois

    Welcome and Awesome Hobby Matt!!!! Looking forward to some of your work!!!
  16. WilliamD

    Newb Fuel and cook time questions!

    Marcus, I recently had to cook 2 Boston Butts. They were both 9 pounds each, bone in and same brand. I brined one (very basic brine) and the other was plain. Both had the same rub applied (except I omitted salt from the rub that I used for the brined one). At a steady 225 degrees, the brined...
  17. WilliamD

    Ribs and chicken

    Steve, I agree with Chuck that these are two different cooks but all is not necessarily lost. If you must do it that way; low & slow for the ribs and chicken, make sure your chicken is probed on the smoker. Cook low & slow like you would and When the chicken temp hits 145, pull it from your...
  18. WilliamD

    Thanksgiving Recap: Two Spinnin' Boids

    Looks Awesome Chad, and I just noticed where you are at! Believe it or not I grew up in Southampton, PA....Small world!!!
  19. WilliamD

    Stoker II

    Toying with the idea of purchasing a Stoker II. Anyone have any thoughts on this (good or bad) for the WSM??? Thanks!
  20. WilliamD

    Lunch Meat

    Fantastic looking meat and congrats on the scoring that chuck.....Chuck!!!!! :D

 

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