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Before I got my 26 OTG I frequently used my 22 WSM to grill. I first tried it as you suggested and it works good but sat way to low to the ground for me. So I left the WSM fully assembled after removing the charcoal grate, ring and pan. I sat the charcoal grate on the lower cooking grate...

I installed a probe grommet in my 22 WSM after it had been well used. Center punch where you want the hole drilled (from the outside) and use a small bit for a pilot hole then drill with whatever size bit you need for your grommet. You won't have any problems.

Scott, It could have been the brisket itself. All meat is not created equal. Here is a narrative on brisket cooking I received in an e-mail from the guy I buy my rub from. It's pretty wordy but you might be able to glean some useful info from it. "BBQ MADE SIMPLE" A Subscriber based Opt-in...

Hi Scotty, Welcome to the forum and, yes, that brisket looks perfect. My Sis and BIL used to live in Moline and now live in Bettendorf. Wife and I try to visit them every summer. I love the area. All they have is a Weber Spirit but I've cooked some pretty mean steaks on it.

Mr Jim Wheaties were the breakfast of champions, not Cheerios. But your spread beats the heck out of any fiber in a box! I love bacon, eggs and toast, and will be trying BC style bacon soon.

TB, Man, you did good, those ribs look delicious. Welcome to the world of Weber and to this forum.

Thanks for the info Gary, I'll keep it in mind.

I do meat prep a little different. Clean off a spot on the kitchen counter big enough for an unfolded 13 gallon plastic trash bag to fit and use masking tape around the edges to hold it steady. It holds all the meat liquid, injection run off and excess rub in one spot. When done carefully...

Dave, Your reply caused me to do a lot of thinking so I'll try to explain what I believe happens when cooking in the WSM. If the rising air stream exiting the pan perimeter stayed completely stratified until it exited the vent the food would cook more by radiant heat coming through the pan...

Neil, Having spent over 40 years in the HVAC industry, I learned a lot about the properties of hot air. It is less dense than cold air and always rises as I'm sure most know. And it will always seek an opening where it can escape. The problem with the Weber therm on the WSM is it's in a dead...

Thanks Bill, I will try the roll/unroll method.

You did good Kenny, they look delicious.

Thanks for the responses. How can I tell the membrane hasn't been removed? First, by looking. Just doesn't have the appearance of ribs where it has been removed. Also, the rub doesn't stick to it as well. Finally, when I bite into it, where the membrane couldn't be removed is like biting...

I buy most of my BB's (labled Prarie Farms all natural, cyrovaced packed) from a local grocery store chain and, recently, have been noticing, on some slabs, it is very difficult, if not impossible, to remove the membrane. I have removed the membrane on a bunch of ribs so am by no means a novice...

Bill, Have you been cooking acidic foods (tomato - vinegar based) in the skillet? Some believe the acid will remove the seasoning. I use a porcelain finished cast iron dutch oven if I'm making chili or spagetti sauce. But I've never seen the seasoning flake off non porcelain iron. Guess...

As Mike said. http://store.thebbqguru.com/weborderentry/Probe%20Eyelet%20Assembly Here is another option http://cajunbandit.com/wsm-parts-mods/

Wife's Sweet Baby Rays Original Mine is Head Country Original

Also see the variation in butts. With the same weight, cooking time and temps have had them fall apart when lifting from the grill or they'll seem done just right but when pulling discover they're not done. Pigs are like cars, there's lots of different models and prices. :)

+1, especially on the never burning your arm part.