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It looks like a European model - I thought they stopped making red, is it brick red ?? - hard to tell in the photo. If it was closer to me I would not hesitate to buy it.

Never tried to cook these before, but have seen great post's from members here, so I gave it a try. Found a 4.5 lb slab, seasoned up, and on to the kettle. Kept it around 275 - 300 for a coupla hours,[/IMG][/IMG][/IMG][/IMG]And my wife made a beautiful red velvet cake for my birthday. Happy new...

Weber makes the hose you are talking about, I have seen it used on the Q series propane models. You can also get the one made buy grill master for abit less money, they are available in different lengths.

THANK'S JIM - Happy New Year To All !!

Nice ABT's, what did you use to stuff them ? Next time remove all the seeds and membrane inside the peppers and they won't be as hot - unless you like them hot.

Off to fine start, now hurry up and wait

Awesome cook, if my son wanted roadside chicken, I would have no problem turning that out. Great looking meal

Very nice ribs, which was better beef or pork ?? I love the baked potato :)

Geir, I did not notice too much difference between the two, I forgot to mention I also added paprika with the s&p and I will do this again as others have mentioned before - sometimes the simple is as good or better

Picked up 2 racks from costco the other other night, seansoned one with bbq 3000. arizona dreamin and the other rack with just S&P[/IMG]WSM gettin ready with a bit of apple wood[/IMG]Ribs on[/IMG]About 5 hrs later add a bit of sauce[/IMG]Off and sliced[/IMG] And plated [/IMG]

I only close the top vent when I am done and putting out the coals, all adjustments are from the bottom vent and how much fuel I start with.

I only have the probe mod done on my wsm, I remove probes after every cook so I can clean them. I dont see a reason why you would want to leave them in place, you have to remove the cooking grate any way to light the chimney and if you left there they would just be in the way, my 2 cents.

I'd get it if I was you, whats the price on 22 1/2 OTG, plus you get the side tables.

Nice lookin turkey, I am curious do you get a smoke ring on a brined turkey ??

Welcome aboard William, from the left coast of Canada

Thats a whole lotta pork on your wsm, you should have enough for today's games, tomorrows and sunday.

Very nice brisket and turkey -

Great looking roast

Ribs and MNF gotta love it, yours look outstanding.

I tried using the smoker box on my summit a few times and all it seemed to do was billow smoke out the back, if you look at the size of the vent on the back, there is no hope of the smoke from the wood chips or chunks doing anything to the meat. The vent is so big and there is no way throttle it...