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The harissa sound like a great ingredient for a marinade. I have it in the fridge now. It would probably be a great addition to a homebrew BBQ sauce.

They are very simple. Bacon or anything close, onion, and S&P slow simmered until tender. They are snapped in about 1” pieces.

Hello all, Happy 4th of July. I’m bbqing baby backs tomorrow on the 18.5 WSM and still deciding what recipe to do in the cooking topics on TVWB. Making potato salad as I type this and tomorrow my mom's southern green beans. What are you all cooking?

I wish💸

Ah crap, Sorry. Nice find!

I was surprised. I always read on here where WSM fans find them by the side of the road, sales, and on market place or CL. Never thought I would find one. It is newer with a long ser # on the top vent, not the 2 letter code like my others.

I have used white and recently pink paper for my brisket cook. I feel the pink hold up better. For butts they go unwrapped the entire cook and only get paper for the rest period. Never have wrapped ribs either

Is that a 14”?

I’m never that lucky 🍀 😂

Just got back from an estate sale and look what I found for $60. Unfired with 2 bags of Weber apple chunks. How many WSMs do I really need 🤪

Brad, thank you for the reply!

I have the rib slab section from the Christmas rib roast and it’s time to cook them. Will the slab need a long cook like the 321?

Good Memorial Day to you all. Been up since 0430. The brisket is on with the high heat method. On to potato salad and green beans.

I will be cooking a brisket. I got my first Smoke Day t-shirt this year. I’ll be posting the cook.

Just pulled them off

Happy New Years to my WSM family. Well it is tradition to eat pork, blackeyes, and cabbage on New Year’s Day accompanied with cornbread. My family roots are Texas and German, mom instilled the southern new year’s traditions in my life. So far I have had pork and blackeyes every New Year’s Day of...

We are doing a small lasagna for Christmas Eve.

We typically cook a beef roast for Christmas dinner. This year we picked up a rib roast from Cal Poly San Luis Obispo Ag department. They have a meat market that’s sells a bunch of cuts and different meats. Looking forward to the final product. I’m going to bbq it on the 18.5 WSM. What are y’all...

Too much food and too much cleaning. Here is the half that didn’t get eaten on the first go round.