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So had a pork shoulder to do today for pulled pork for dinner tomorrow. As a side note I've started brining pork prior to bbq more often lately. This is the first brined shoulder I've done, hoping for the best. Anyhow I fire up the 18" WSM, Minion-style of course, and the WSM shoots up to 350F...

Hi Marc, So even though Weber said the lid was b/o, I ended up getting the new leg and lid about a week later. It's a much better fit, and it's round and blemish free. The only issue with the new lid is the exhaust vent isn't a tight as it should be. I need to get some help from the wife to...

That could be a result of sugar in the rub perhaps Craig? Anyhow, the bark appears a bit dark but what really matters is what was inside. How was the meat once cut? If everything else came out well, I wouldn't worry too much about that bark. If however it was difficult to cut, dry, or not done...

I'm a bit late to the party here, but I'm with Matt. I haven't ordered spices from anywhere except Penzeys in probably over 15 years. I admit once or twice in a jam I'll buy something off the shelf in the grocery store, but I don't like doing that due to price and not having any idea how long...

I like Dave's recommendation above, but I never like to hear anything about "washing" CI. To me that implies using detergent of some sort. In fact I keep my CI on the other side of the kitchen from where the detergent is just to keep it safe! Seriously though, the firing method should take care...

Besides being a Weber fan, I'm also a "knife knut". For inexpensive kitchen cutlery, many people agree that the Forschner line offers some of the best bargains. These are made by Victorinox, the Swiss Army Knife company (well, one of the two anyhow). They have higher end, forged, riveted models...

Great idea. I was just saying to my wife how pricey keeping beer on the patio is getting the past two weekends with ice at $3.99 for 20 lbs at the beer store. I went through 50 lbs last weekend and 20 lbs this weekend. I can probably get away with less with a couple large blocks and some water...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Note I do not use newspaper underneath because I don't like the ash flying around. </div></BLOCKQUOTE> I stopped using newspaper myself a long time ago for the same reason...

When I want to splurge, it has to be grass fed beef. Generally I prefer a Porterhouse. Nothing like getting two steaks for the price of one!

There are some great tips here. I'll add that not only does lump burn hotter, but faster as well. Your fire most likely will not last as long with lump - not sure if that matters. I'd advise not going the lump route right away and burn through a few bags of Kingsford first, and I'd also...

Got home from work tonight to find two boxes from Weber. Looks like they had a lid to send me after all, and the second box would be the leg. Haven't unboxed them yet. Hoping for perfection!

I couldn't figure out if there was a way to put images right in the thread, but it seems like everyone uses links instead anyhow. Nothing spectacular photo-wise. I actually took these pics to tease my wife since she wasn't home! A shot of all four (soon to be just the two Webers) grills included...

So I broke in my new 26" One Touch Gold today, and I am impressed. I figured even though I've been doing this for 15-20 years now I'd manage to screw something up the first time with new hardware. Not the case. The Weber was a breeze to use and keep at temp. Did some sausage and burgers with...

The more you use the WSM, the better they get. I've had mine since 2005 and it really took a good dozen sessions before the inside had built up enough of a creosote layer that temperatures became reliable and predictable. After six years I fire mine up and maybe have to adjust the vents once...

So I got my One Touch Gold 26 today. Everything looked good while I assembled it in the garage since it was raining like heck out. When I was done I noticed two things - one of the legs that connects to the wheels is bent and there is a severe dent in the lid, plus the lid doesn't sit right...

I knock off the big stuff and throw them in the dishwasher a couple of times per season. Just the cooking grates of course - the bottom coal grate is pretty nasty, plus has a fair amount of rust from six years of rain leaking in around the seams. I swear that thing can collect 4" of rain in a 20...

I'll just add on that in my experience, a candy thermometer in the dome vent works just fine. All you are looking for is a point of reference like others have mentioned. The number doesn't matter so much, what matters is that the number is consistent (of course it should be in the ball park of...

I'm going to throw out a tip that I haven't seen here too often. I've had my WSM since 2005 or 2006. Until last year my ribs (what I cook most often in it) were inconsistent. Granted I don't use the WSM every weekend. If I did, I'd probably have been eating better ribs a couple of years ago. My...