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Man that would be cool. Could you even imagine how big that thing would be??? I guarantee that if butchered and cut to fit, you could get an 80 pound pig in that thing easily! Hey Weber lurkers...we are willing to be your Top Secret test team!!! We promise not to tell and will even share some of...

Hey Scot, ditto what everyone else has already said. One little trick I use if it is not too windy, is to completely close the bottom vent that is facing the prevailing wind and then adjust with the other two. Sometimes, I do notice a little more fuel usage in winter, but I have been using...

I just want to drive home a point that has already been made here and many other times on this forum. I had a hard time finally realizing it, but internal temp is only a guide for when to check for tenderness. If you put your probe in and can feel resistance, it's not done. Period. That is why...

I always figure 1 pound uncooked per person for the smaller groups. I have never had a problem with having too much left over. I am usually lucky to have a little left to freeze for apps or something later.

Hi Jim and welcome to the party! If you have cooked ribs and are comfortable with them, go for it. I don't think you will have any problems using the WSM. If you have cooked on anything else, this cook will be a piece of cake, so I would cook whatever you feel like eating! The outside temp won't...

Congrats Silas on your first success of many to come. Welcome to the addiction!

Yeehaa! Santa brought me a pizza stone!

That is a very Merry Chrismas indeed! Congratulations!

Thanks for the link Timothy!

Thanks Jim. We have always done em in a similar fashion. I like the horseradish idea! I have some that we are gonna use for the roast, so that will be perfect. I had to pull the roast and put it in the oven cause the smoker won't calm down. Guess I shoulda put some water in the pan. It's a...

So while I was at the butcher picking up my rib roast the other day, she talked me into buying some fresh polish sausage. I put them on with the roast this morning. I was just wondering, how long will it take to cook the sausages? I was trying to hold the smoker to 200, but it is at 241 now with...

Great job! I knew you had it in ya!

Now that is what I'm talkin about! We complain around here and at least it's above zero! Ho ho hope your cook goes well! (that was cheesy. Sorry)

He sounds like an angry elf. Hang in there. My theory is the squeaky wheel always gets the grease. Keep hounding the elf and see what happens!

No way! Go for it. I just did three chuck roast last week with no problems. People way north of me are still cooking, you will be fine. Wind can hurt you as well as rain, but cold is usually not a problem unless it is bitter cold, which you won't have to worry about. Now I should make it clear...

Ummm hey Milt? There is a funny looking guy growing out of the top of your smoker! Love the idea. I'm gonna steal it if you don't mind.

Here you go Bryan Assembly

Here's some ideas Len Going Mobile With the Weber Bullet Ontario... that means you will probably be heading to Florida! Look my parents up if you make it down to the Clewiston area.

Good idea Drew!

It wouldn't surprise me if these aren't the best ribs you have ever cooked Clint. Sometimes things go best when they go wrong! Can't wait to see pics.