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OK, folks. Doing my 1st Brisket. It's is 10.75 pound full packer. Questions... 1. If I want to eat at 6pm Sunday what time should I have the brisket on the WSM? 2. If you were cooking only one brisket would you use the top or bottom cooking grate? 3. Does it really matter? 4. Lighter fluid...

J. Sounds like you nailed it first time out. I use Kingsford Charcoal. Easy to find-easy to light. Here's what I do. I fill the charcoal grate with just a little more than enough to cover the bottom. Then I add about 1/3-1/2 chimney of lit charcoal. (I use a Weber Chimney - a bit larger than...

I've used to have a Charbroil gas grill. Cooked some very tasty food. But was so cheaply made started falling apart within 2 months. As for smokers. The WSM is amazing. Expensive for what it is? Yes! Expensive for what it does? It's a bargain!!!

Just saying that I'm not complaining that my WSM stays hot. Last night, after pulling the ribs off, I let it sit with all vents open. About 8:30pm I shut the top vent and by 9:30 it was still warm, but cool to the touch and able to cover. I have a fairly tight seal on my door. Just did a little...

Now understand this is just MY opinion. In 2007 I went to Memphis In May. Friday night went to the Rendezvous. Ordered the half-slab. They were almost inedible. Terrible! I can't believe how much business this place does while serving lousy BBQ.

Well, I'm in Colorado and through the Rocky Mtn BBQ Assoc we've had Texas Rib Rangers for $200 a head. Other people that don't charge a small fortune. Kelly at Four Legs Up, Bob at Burnin' Bob's Butt's and Bones. Check online at KCBS.US. Kansas City BBQ Society.

Go by Chris Allingham's directions on the Virtual Weber Bullet and modify from there. Pork Butt Recipe http://www.virtualweberbullet.com/cook.html#pork. On my first cook I did two 7lb pork butts and never had to add fuel. I used the water pan (one gallon to start) and added water as the level...

Well I won't go into too much but cooked two good sized Spares today prepped STL style. Put a enough unlit Kingsford coals in charcoal grate to just about cover the bottom. Added 1/2 Weber Chimney of lit coals. Filled pan with 1 gallon water. Cooked ribs for 4 and a half hours (they were great)...

If you're going to compete in competitions, you may want to "invest" $750. Although a lot of other great cooks charge a lot less. If you're just catering - put your money into marketing your catering business.

I agree with Pat Smith. 6 hours is way too long for baby backs. When they "look" done (meat pulling up the bone) give them the tear test. They'll probably pass. Since I got my WSM the only recipe/formula I follow is the Minion Method. I do spares cut SL style and I never foil. Ribs come out...

Step 1. Lay out all parts. Step 2. Drink bottle of beer w/shot of whiskey. Step 3. Get pliers and screw driver Step 4. Repeat step 2 and so on and so on. Seriously, it's easy. If I can put this thing together - Anyone can.

Great ideas! Thank you one and all!!!

When I first got into BBQ in 2005, I discovered Traeger's and within 6 months bought the Texas 075 for a little over $1000.00. Thought I wanted to compete and hey pellets are easy. But - they don't give you the flavor of real BBQ in MHO. after 4 years I sold my Traeger and 800lbs of pellets for...

I was hoping to put it on the living room carpet - but the wife said no. What a grouch!

When you're using both grates on your WSM and you need to remove the top to get at the bottom, where are you placing the top grate. Table? Not ground. Cover table with foil first? Some of this sounds obvious - but just wondering...

I'm way with ya on the "no ketchup on a hot dog" rule and would wildly support a constitutional amendment stating that.

Shane, you're right on the money with your "whatever YOU decide" quote. Cook'em how you like 'em. It's your WSM and your ribs. Oh, wait a minute. The US Gov't has just issued a "no fall off the bone" policy. And no mustard slathers and no injecting pork butt or brisket either.

I almost always use spares that I cut to St. Louis'. I don't open the lid until 3 hours have passed and I'll spritz with a little AJ. After 4 hours or so I check again and if the bones are showing about 1/4 inch. I give them the tear test on the thick side not the rib showing side. If it tears...

From The Slap Yo Daddy BBQ Guys... A common beginner mistake is too much smoke. Brisket and Pork Butt: 6-10 tennis ball sized chunks Ribs: 3-5 tennis ball sized chunks Chicken: 1-3 tennis ball sized chunk That's all you need for wonderful bark and deep pink smoke ring. Nice job on the...

Ain't nothin' wrong with 250...