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I'm not a big fan of foiling. Unless I'm doing a brisket or pork butt. Foiling speeds up the I cooking process and many say it yields a better product. I think it kills the bark. I guess I could foil for an hour or 2 and when the intenal temp gets to 175 or so remove it from the foil (saving the...

My question is why? But in America you can do what you want. What a great country. I will say this. As much as I think this is herecy I'll say one more thing and shut up. Beautiful install!

Excellent product. BBQ Guru has an impeccable reputation. But for the price of a BBQ Guru you could buy an 18" WSM, or 3 "Cases" of ribs from a Wholesale Meat Store, or more charcoal than you could ever use in one season or about 1/3 of a Myron Mixon cooking class. If you've got the $$$ go for...

I had written a brilliant reply to this, but I'd forgotten to sign in. And when TWVVB forced me to sign in, it dumped my brilliant post. Too bad. It was Pulitzer Prize worthy. Now I know. Sign in - then post.

Thanks for this post. Yesterday I cooked 2 boneless 8lb Pork Butts. Most of the time the fire was (according to my grate thermometer) 275+. Dome temp was between 225-260. Took 11 hours to get to 195*. (Foiled at 157*) Never had to cook Pork Butts that long before. May try another charcoal, but I...

Turn the charcoal bowl upside down on your picnic table and bolt the legs to the cooker. If I can do it - you can! Or, ask the wife... :coolkettle:

On my last two cooks I've had trouble keeping the temps below 260 dome. 300 top grate. I started each with a full charcoal ring and 50 lit briquettes. I've had boneless pork butts on since 10am. 10 hrs later, they're at 175. Been wrapped in foil for an hour. Was using the Pitmaster IQ-110 but...

Grill Cleaning Thanks for the reply Tim. Mine gets fairly cruddy. I was laid up with a bad hip implant/infection so I didn't touch the WSM for 6-8 months. Had the scrape and burn off the mold. Now trying to get the cooking grates as clean as possible with having to buy new ones.

Have any of you tried putting your WSM cooking grates in a self-cleaning over and turning it on for 1-2 hours? Any problems???? Thanks for your help, Frank

When vending pulled pork is the easiest. You just keep it warm in one of the turkey roasters and serve it up. Another popular item at Comps/festivals are ribs. If you're at a BBQ Contest, you're gonna wanna serve up ribs. I see the biggest obstacle for you will be cooking enough food in advance...

One could put the WSM grates on the grill grate of your Weber Grill and fire it up to 600*+,

Well said!

I have a 22.5 WSM. I have tons of room between the charcoal bowl and the water pan. Maybe you're putting in too much charcoal. Just a thought. Also, I love my WSM. it's a pro/comp level cooker that turns out incredible BBQ. Plus, the most important thing --- I have fun using it and sharing BBQ...

Fill your charcoal ring with 2 chimneys of lit coals. Cook on the lower grate. Take out the water pan. All vents fully open. You'll easily getup to 300-350. If the food starts to burn/cook too fast, move it to the upper grate. I have a Pit Barrel. Haven't gotten the great flavors I've expected...

Just saying hello. TVWBB member from Boulder.

Hola Eddie, I use a 22 WSM and a PitMaster IQ-110 controller. Although lately I've just been going old school and using the vents. Both make great BBQ. Wanna experiment? Take out the water pan and cook chicken on the top grill. WSM get's really hot and chicken comes out great. Nice change every...

22 wsm Bigger is always better.

Don't understand why Weber can produce a "waterproof" cover.

Found this beauty at www.anotherpintplease.com.

Probe length. This is the same thermometer that comes on the 22.5 WSM dome w/o the bezel.