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All of my grates are covered with rust witin a year, if not sooner. I'm in New York, so it gets a bit wet and humid during the summer. I'm curious what people do, if anything, to protect their grates? Do you store them inside when they're not being used? Do you scrape them immediately after...

Thanks everyone.

I bougth a Weber Performer last summer, and I think I'm doing something wrong. I can't get a real hot surface for charring burgers and steaks. I'm using the charcoal baskets that come with it, but the coals are too far below the grate to really get enough heat. And, the heat surface above the...

Does anyone find that boiling (or simmering) frozen meat in a food saver bag releases a lot of oil/juice from the bag? It also seems to break the seal, because the bag separates from the meat -- it's not held tight.

FYI -- I called Weber and they told me that the charcoal grate for the 18.5" WSM is 15", not 15.5". I finally found this on Amazon -- Charcoal Grate for 18.5" WSM. This says it's 15.25"

thanks everyone. I'm still getting used to the 22" (WSM, not kettle). I guess I have to smoke more meat to figure it out. But when it's just me and the family, I find it easier to use the 18.5, which is really "set it and forget it". And I'll pull out my Mavericks, which have retreated to...

Everything was great. I foiled at around 10:30. I too the pork butt off at 12. Pulled it at 1 and sliced the brisket. I need to relax and enjoy. I also need some thick rubber gloves for pulling the pork. Using forks is too annoying for me. And it's really hot.

I've put a full, lit chimney into the 22" and the temp at the top is only about 200*. It is full of meat, but I'm curious whether there is a trick to getting this thing hotter.

I usually get 250* at the top. I might wrap the briskets in the morning. I guess that speeds up the cook? I have to admit that I no longer stay up all night checking temps.

I've been buying briskets from the same market. They're Hereford brand. It seems that the flats are getting thinner and the point smaller than what I used to get. Anyone else notice this? Maybe I'm mis-remembering.

I don't know. I've never really figured out the wrapping thing. I'm not sure what it does or when I should do it. I did notice that the flats on my briskets are pretty thin towards the end. I'm not sure there's any hope for the ends.

I'm smoking a lot of meat for bbq tomorrow: 2 briskets 2 pork butts 4 racks of ribs (spare, not baby back) 4 chickens. I've got a 22" bullet and an 18.5" bullet. I'd like to serve around 1 p.m. Here's what I'm thinking: Put the briskets on the two levels of the 22" around 10 or 10:30...

I'm going to cut down a tall, thin oak. About 6" diameter at the bottom. Any reason I can't use this to smoke? Do I need to dry it for a bit?

That's the question. I can't seem to fund an off switch. Maybe it doesn't matter, but it's odd to have the numbers up all the time.

Interesting. Unfortunately, I wont have time to smoke. Fresh sausage it will be!

What's this snake you refer to?

This afternoon I'll finally start grinding my venison/fat for sausage. 1) I've got recipes that call for pink salt and smoking to 150*. I gues I can try to set up my 22" bullet to run around 200* -- does anyone know how long the smoking takes? Am I looking at 2 hours? 5? 2) In the...

A few questions. What does butcher paper do that foil doesn't? (It's funny, I've been reading this site for over 10 years. Everyone made great brisket using the recipes & techniques discussed way back then. All of a sudden, you need paper instead of foil and no water in the pan. It's funny...

Thanks. What about the gray rubber ones? I thought they come from Weber, but Weber told me they don't sell them.

Where do you all get the grommets?