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Quit spying on us and post some pics . JK, glad your still here!

Just bumping this thread since it is getting dark again for those after work cooks. I got a new one hopefully I can post pics of soon.

No reply yet. I'll try again...

I made this for a poker tourney I had yesterday. I figured 4 1bs would be enough and have leftovers....wrongo. We killed that in nothing flat. Excellent and a big hit, you must try this!!

Another pic: I emailed the guy, hopefully he speaks english. If not, maybe someone can translate???

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis: i'm confused. is that an outhouse being used as a smoking shed or is it a smoking shed being used as an outhouse ? </div></BLOCKQUOTE>...

Very Impressive to say the least. Being in So-Cal, I don't have to worry about the elements too much, bit if I did, I'd definitely getting that PDF from you. Excellent!

Here is one I did a few months ago. Mmmmmm jerky Used pastry/cake/cookie drying racks on both top and bottom.

Bumping this for newbies.

I'm thinking of making the Pepper Stout Beef Recipe on Thursday and serving it for a poker tourney I'm hosting on Saturday (I work Saturday, so no way to make). After cooking, should I get it to room temp, vacuum seal and put in fridge? Or freezer? I'm thinking about re-heating in pot of...

That is a beauty! Congrats on that classic. One more piece of advice: Use gloves when you got her going and picking up the lid . I'm thinking that metal handle will get quite hot. Congrats again!

The guy who posted it is from Denmark. Maybe a Euro part??

Saw this on Weber's FB Page What you think is going on here. GIANT WSM? Or rotisserie in there? Does this beast belong to somebody from here?

This worked great for me till we got a puppy and this happened... By hogsfan at 2011-07-04 Doesn't he look proud of himself? </div></BLOCKQUOTE> LOL. Did he eat any coal? Mine always sniffing around for scraps to eat.

Thanks all for advice. I think, the charcoal amount was ok, just need to do a shorter cook (5-6 minutes instead of 10) and raise a little. I think the bricks will raise it too high in my 18" kettle and not be able to close it, but will try to work something out. Any other suggestions welcomed...

I've done them before in the WSM using advice/recipe on the "Cooking Topics" area with good results. But yesterday I attempted pizza on a stone on my 18.5 red kettle. Lit one full chimney of Stubbs, put a pie pan in middle of charcoal grate, and spread hot coals around on the sides. I used...

Nice find. Yep item #7402 charcoal rails. Get it cleaned up and start cooking!!

These would be nice.... Website

What part of California are you? Hate to toot my own horn but we carry them. Or look for any Weber dealer in your local area that carries their wood chunks...that's what we have.

Well worked out good. Just simple hot dogs and hamburgers on the lil weekend trip. Thanks for advice and here are a couple of pics of bbq in action, etc. Anyone else feel charcoal grate a lil wobbly? Had a tough time keeping indirect with coals to one side, tended to lean/drop...maybe less...