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where exactly in Home Depot can you find expanded metal? I have looked countless times and every time I ask someone they point me to the drywall section for plaster wire mesh. That's not what I want....grrrr

I tossed the WSM cover years ago. the 22.5" premium cover keeps the water out. It doesn't cover all of the way down to the legs but it does keep the inside dry.

the flakes are just extra bark

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> 10 am is a little early for brisket </div></BLOCKQUOTE> I had a Brisket and cheddar omelet for breakfast with some of my high heat brisket I did yesterday. it was...

My boy Blue. 2 and a half year old Walker Coon Hound

i have always smoked the trimmings with the st louis ribs. i salt and pepper them heavily and smoke for 3 hours or so. then i freeze them and use to season beans,collard greens,green beans,etc.

i do my halves on the top grate with no pan.

thanks. my SJS is brand new(2 cooks) so i don't need a replacement yet. if weber made a SS one i was going to go ahead and get 1 as i have one on my OTG and WSM. they are great. but for 10 bucks i will just go to ace's when i need one.

does Weber make one? i can't even find a regular replacement grate on their online store.

a friend of mine said he did this last week for sliced pork. he said it was awesome.

i cooked me up one yesterday. i got a value pack for $4.99/lb. i salted it lightly and let it sit on the counter for an hour and then seasoned both sides with dizzy pig's Cowlick. then i cooked indirect of some blue bag K with a few chunks of pecan for 10 minutes. then seared over the hot coals...

i use the finger poke on steaks but use my thermapen on burgers. i cook them indirect until 10 degrees of done and then move them over the coals for 1.5-2 minutes per side. add cheese if desired after flipping. they always come out juicy and perfectly medium well.

Walden's farm sauces are crap. they taste like some sort of chemical experiment. i make the No.5 sauce and use the Heinz no sugar added ketchup and brown sugar blend splenda. just make sure to look at the back of the package for the brown sugar equivalent as it is much sweeter than regular...

Bad Byron's Butt Rub has been my goto rub lately as it is sugar free. it is a tad salty so i use it sparingly on ribs. on butts you can use a lot more of it. i like to sprinkle it on burgers and chicken before i grill them too.

i smoke the trimming with a heavy sprinkle of salt and pepper and use them for collard greens,green beans,pinto beans,etc.

i do the same as Mr. Kruger.

i got an 8 pound ready to cook boneless ham. i will probably do it on the OTG at 350ish and might add a chunk of pecan. unless i can get out to home depot and get another bag of apple.

i use a premium 22.5" Weber kettle cover. they run about 25 bucks i think. they don't leak at all and it covers the WSM all the way down to the tops of the legs.

looks great. i too am doing my first butt smoke of the year. i put two 8 pounders on at 9pm last night.have them rubbed with some Bad Byron's Butt Rub. i haven't done any pulled pork since before Christmas and all of my food saved reserves have been given away to friends and family.

finally got in on this deal. $2.33 a bag. i got 4 from one HD and 5 from another. going to check a few others tomorrow.