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LOL, thats great! A friend of mine tells me her family smokes the entire pig and they`re in Brooklyn! Amazing.

Funny because I was thinking of smoking something today too. The weather here in NYC is Octoberish, expected high is 79 degrees with a nice mild wind. I don`t stop smoking because summer is over, as far as I`m concerned, smoking and BBQing is the only way to cook so... its an year round thing...

I`ll guess, but you could probably get two small birds on each rack, as long as there around 9 lbs or less.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by T Tills: If anyone has any thoughts on how to best accomplish this. Maybe pull them off the smoker before they're done and do a slow re-heat at camp...

Chris- Just hoping Weber will consider some of the ideas here. Thanks for the great site. EB

Its funny how things work because I started a thread back in July about options for a new WSMII if Weber ever decided to do so.

I doubt the membrane was taking off at BJs but you never know. You can usually tell because after its removed, the rib takes on this fuzzy look. Was it fuzzy?

Post some pix if you can. Thanks, EB

Hi Bill, Again, its not urging Weber to remake the WSM, this is just to have some suggestions IF they did. Happy Smoking! EB

I don`t know what it costs Weber to make the current WSM (probably somewhere around $40 per unit) so with a newer, better version may cost an additional $15 bucks to produce and then you could find it for about $300 street. I would definitely invest in that. The smoker is a specialty piece just...

Hey Guys- Yes, I have already started to perform my own mods (larger water bowl, thermometer) but this is for a possible new WSM! Keep the ideas coming. Thanks, EB

I`m "recovering" from another weekend of smoking which started Thursday evening and ended on Saturday morning. Smoked two pork shoulders and some ribs. Everything was a smash. The beauty and joy of smoking is not only the fragrance that permeates the air but the process of slowly turning...

Hey Everyone, We all love our WSMs because of the quality construction and the taste of the food. However, it seems after using it now for a good 2 months, I have had several ideas that I think would make it even better. 1. Enlarge the overall size of the unit to a 22 1/2 diameter. 2. Add...

Mark, The Weber rib rack is one of the better ones I`ve seen and used. I agree that I would like more space too between ribs but after smoking ribs for a year now, the Weber does its job. The rack I used before was way too high and I couldn`t close the lid on my Weber 22 1/2 SOT. As for the...

The most obvious was when I used the Minion method on ribs. Maybe I put the ribs on the WSM too soon. I think you`re supposed to wait an hour...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">IMHO, although I prefer lump, I don't think any good briquette seriously hurts the flavor of your meat. I think the whole "wait till it's ashed over" thing came from when...

If I have lump coal, I`ll throw that in first then I`ll throw the K charcoal on top when its "greyed" over. Don`t always have the luxury of getting my hands on lump coal.

Ok, so maybe I`ll start sooner and give myself a good 20 hours. Thx, EB

Hey Everyone- Been smoking now for about 6 weeks with much success, loving every meal. This weekend, I was asked to smoke food for two different parties. Both requests were for pulled pork and ribs. On Friday evening I plan on smoking two pork shoulders, both around 6 lbs. and 3 racks of ribs. I...

Honestly, I don`t care what you drink... as long as the food is smoked! Just enjoy yourselves!