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I used to cook them all the time when my vegan friends came over for tacos. Chop them, season and do them in a skillet. To me...the texture is very similar to boneless skinless chicken thigh meat.

That blue is nice!

Honestly, I really wouldn't worry too much about "accessories." Just cook on it. The number one thing for me for my 22WSM...without a doubt...was the Unknown BBQ Hinge. I could always find a place to put the 18 lids...but that 22WSM lid is huge. The hinge has made it my favorite cooker. I will...

Which store was it? I'm just up the road in Roseville. :D

No, you're not mistaken. It's actually a great price for it's condition.

SOLD SOLD SOLD Listing this for a friend down in the Phoenix area looking for a local sale (might also be able to put it on the Weber express to SoCal/NorCal) He is selling a mid 60's Pre-Patent Pending Weber Texan (Thumbscrew, 22" Black) in great shape. If you've always wanted a really...

Stubbs (and now Cowboy) are great briquettes. I'd go buy a bunch if I didn't just load up on Weber coal a few weeks back.

I have used both the 18 and 22 Gateway's in my WSM's (and currently own the 22). Simply put, if you are hanging in a WSM it's the best option available. They both work the same, but you do get a little more height with the 22. I did some baby backs (hung the whole time in my 18) for the...

Found an older 3 burner Genesis with a flip up table. My question is...what was the last year Weber used wood for the slats and lid handle (wood, not the gray durawood)? My dad used to have one in the 80's and from what I recall, I didn't them like that in the 90's.

I grabbed 10 the other day from one location, and another 4 yesterday from the one across town. In addition to what I already have, I should be good for a long while! Happy hunting everyone!

RO All Natural is my current go-to. When the last of my Weber/Stubbs are gone, the RO All Natural is what I'll use from now in for briquettes. It's also much better than the regular RO briquettes.

You crushed it! Great job!

I always do Frenched green beans and bacon, but one year the local store near my in-laws was completely out of all fresh green beans. I did pan roasted asparagus instead. It was green and salty and everyone loved it. This year, I am going to flip the script again and do nopales. I suggest only...

Soup is always a go-to. Since getting married I have been doing more tacos/enchiladas/chile with leftover Turkey. Last year I did two birds and didn't have much left.

+1 very nice cooker!

Yeah how'd you do? I did the H+F brisket a few weeks back (15lb Pre trim Prime) and it was done start to finish in 4.5 hours with a 45 minute rest. One of top 2-3 briskets I have ever done. It was insanely good.

You can cube it all. I cube the flat all the time when I vac seal/freeze because it gives me options at meal times. Save the juice or keep some beef consume/sauce mix handy to keep it moist. That said, why worry about having enough brisket for a few hours? Make what you make and when its gone...

Bob is right. It's been discontinued and replaced with Cowboy.

I have always preferred grommets, until I bought a used 22WSM that was notched by the former owner. Grommets will wear out, tear, and have to be replaced. Notched is the way to go.

I am not a fan of the "side hinge." Looks like a "Summit Lite" to me.