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Ah, now that's a sticky problem. Can you lube the WSM grates with oil? That should help.

You leave the top vent open, and use the bottom vents to control your temperature. Cook between 200-250º. A thermometer definitely helps. A cheap digital thermometer can be used by just laying the cable under the lid and stick the probe through something. A potato will work. Just make sure...

... And then you woke up.

I assume you are curing the meat with Tender Quick or some other curing salts with nitrates. I have seen recipes that brined pastrami for a couple of WEEKS!!! I think you'll be fine with just a couple extra days.

Congrats on getting a good brisket. The flat is the thinner side, the point is the thicker end. Here's a tip: If you learn to find it, there is a vein of fat that separates the flat and point. It runs diagonally through the meat. That's a good place to cut to separate the point and flat. I...

I wouldn't count on finding PCI grates to fit the WSM. However, PCI is great for hot grilling since it conducts heat so well it does a good job searing meat. But slow-smoking isn't going to sear the meat and I don't see much benefit to using PCI in a smoker. The stock grates last a reasonable...

Glad you got the old Genesis working again. Hope you like your WSM. That would be my choice for a backyard smoker. But I have to say, of all of the moderately priced offsets I know of, the Bar-B-Chef is the best one. The newer ones have the modifications desigend in (baffle by the firebox...

Is it just the grates and flavorizor bars with rust? These are normal replacement items and the parts can be bought just about anywhere. Do the burners work OK or is there substantial rust anywhere else? My 10 year old Genesis had some rust on the rails that the bottom tray slides into, so...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Hartcher: ... the BTU output on the Genesis is lower than on the Summit. The SS rods were decreased in size because of this to enable quicker...

I have seen Canadians refer to a Genesis EP-320. I don't see this on the US Weber's site, but I believe it has a porcelain enameles hood, whic is great, but stainless grates and flavorizor bars. This is better than the standard E320, and should be cheaper than the S320. The flavorizor bars...

It's my understanding that since TEC's patent on the IR burners expired, more grills are coming out with IR burners. But the old style had problems with grease drippings, flare ups, maybe cracks and clogs, etc. TEC came up with a new patented IR burner that is sealed in glass to get around the...

Interesting post. I have seen Twin Eagles at BBQG. They look very nice, but are far pricier than I am interested in. But they are supposed to be great units. I think you would have been happy with a Weber Summit, even though they don't have IR. But everyone I have heard of has loved their...

I tried smoking cheese ... once. I used my electric Smokin Tex with the cold plate. I had the same results; too much smoke and it tasted terrible. The Smokin Tex is different than a WSM. Since it's so tight and insulated, the smoke doesn't go anywhere. You typically use just a few ounces of...

You can get it in any color you like, as long as it's black.

I mounted a thermometer in my WSM, but if I had to do it over again, I would not. I would use a digital thermometer instead and run the probe cable under the lid. Simpler, less invasive, and cheaper.

I have heard the porcelain coating is softer when hot, so I don't brush my grates when they are hot. I just do a burn off and let them cool. I will brush them before my next cook. It's my hope to extend the life of the grates as much as possible.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott Greenia: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

I have done brats for about an hour in my WSM, and in truth, it's a little too long. The skin starts to shrink and get wrinkly by them. I think 40 minutes is probably good. You want them cooked through, but don't peirce the skins. You want them plump and browned. You can try grilling at a...

I agree with Kevin. In commercial cooking, you want to store or cook food in order of their potential food safety issues, so you put poultry on the bottom, then pork above, then beef, and so on. But let's get real here. They don't want raw chicken juice dripping into something like beef...

Chris has a good page on how to trim spareribs. I suggest you look it over. Spare Rib Prep