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Just curious if anyone is attending the KCBS competition in Green Bay, WI this weekend?? http://www.greenbaybbq.com/teams-and-judges/ $5,000 guaranteed purse I live in GB, and I'll likely go and check it out, but not compete. Question: (i've never attended a competition) What do the...

Hey all, I'm looking to add some Weber grills to my arsenal shortly. Does anyone know of any online places that have any Weber products on sale? Specifically, I'm looking for a Smoky Joe Gold, and a 22" Performer(or similar). Figured might be a good time to try and snag something, if they...

i recall just flats here too. And very well trimmed. not much fat left on them. I wasn't too excited when I saw them in the cooler.

I'm here to vent a tad on my local pricing. I decided to smoke some brisket this upcoming weekend, instead of netted turkey breasts, after seeing my netted turkey breasts for $4.99/lb at my grocer(Green Bay, WI). Turkey will wait for another week until Thanksgiving. I called my go-to store...

I'm tempted to smoke something, on a short-notice whim......but I think my wife will look at me funny.... EDIT: perhaps experiment with a chicken or turkey? I haven't tried those yet!

It's a sad weekend for me. As of now, I have no plans to use my newly acquired WSM this weekend. :( Instead, I will be eating some freshly smoked ribs at a friends house for a football game on Sunday. (I donated my old ECB smoker to him.) So....who's smokin' what this weekend!?

I ran out of fuel(charcoal) at about hour 14. Opened the door, and the charcoal was pretty much non-existent. Made sense since my temperature starting dropping. One meat temp is good, 190F. The second butt needed some more time, so I foiled, and put in the oven at 250F to finish it off.

so..(for the experienced guys out there)...does the last ~20 degrees of cooking or so seem to take FOREVER!? Or is it just me? i'm guessing at about 2pm, the butt was ~168F. 4hrs later, it's still only 180F. I'm guessing it'll take a bit yet to get it up to 190+?

Yes'r. I added 4 bigger chunks of hickory on top, and scattered some smaller apple chunks buried in the charcoal. Is it NOON yet? Then at least I can start watching some football.

After seeing your profile images, I figured it was only suiting to update mine! ;) GO PACK GO!

Yes, just like everyone else mentioned..(with the new WSM)...the temps have risen up to 260-270F(per Maverick 732). 2 bottom dampers are closed, and the 3rd is 90% closed. Top fully open. Oh well......2.5hours into it. Pork is measuring ~120F.

I got the 22" WSM ready last night for it's first use, for an early morning smoke today. :wsm: I got the 17.5# of pork butt, both on the top rack, at ~6am this morning. (thank you daylight savings for the extra hour of sleep) It's a calm and cold 31F outside. Great morning to be outside...

Rub'd and Wrap'd....

My WSM 22 is ready to go for early tomorrow morning. 1. I bought some high temp black paint, and touched up the scraped areas. Good as new! ;) 2. Holy Crap! This 22" holds a ton of charcoal!? It's full to the top, for the 'spread on top' minion method. I also put some smaller wood chunks...

Ok, so I bought (2) ~9# pork butts(bone-in) last night, and my Maverick 732 arrived today. Sunday = Smokeday Where do you run probe cables into the WSM? I do not have a grommet. To you just run it between the lid/body? Should I worry about that damaging the probe cable?

I'm looking forward to trying it out this weekend, hopefully! I just call my local store, and they have bone-in pork butts for $1.99/lb. I'll likely pick up one or two of those, and see what happens! Do you recommend tying up the pork butts, or just throwing them on the grates as is? Also...

thanks for the kind welcome. I do have a few questions, about this brand new WSM. 1. Is it recommended to 'season' it, prior to smoking food in it? 2. What would you recommend for a 1st time meat to smoke? (I've never done "pork butts" but the photos make it look tastey. Is this the...

Greetings Everyone, First post on this forum. So I'm a relatively new smoker. My boss gifted me an ECB(El Cheapo Brinkman) smoker earlier this year. I smoked some freshly caught salmon, a beef brisket, and then most recently two slabs of St. Louis Ribs. I'm pretty much hooked on smokin'...