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I know I have not been active on any of the BBQ forums in the past couple years, but I have to share this here first. 5 years ago I joined TVWBB because I was not happy with the way my smoking was coming out. Well fast forward to this weekend and I, along with a friend, competed in our first...

I asked a while ago if anyone had one of these and got no response. I only found one comment on the BBQ guru website and it was only marginally useful. So due to the price of the unit, I decided to get it. After 3 smokes using it, I am glad I purchased it. It came in a plain box and had some...

Hi all, sorry for being AWOL all summer, very long story for another time... I have been wanting an ATCS for several years, but can never seem to get the funds. This new PartyQ is within budget and wanted to know how many of you have them and do you like it?

OK, this is the first time I have tried cooking spares vs St Louis style on my WSM. With the St Louis, I have no problem coiling them up. With the spare ribs, they keep falling over. This is frustrating as they are far bigger than 18" long. What do you guys do to cook spare ribs on an 18" WSM?

This is the third or 4th cook in a row on my 22 WSM that has started out fine but then the temp dropped about 5-6 hours in. 2 years ago I was having no problems with 12-14 hour non stop cooks. Now I can hardly get 8 hours before my temps drop to 200 with all vents wide open. My method is the...

I am looking at the Weber griddle for my Q220 and in reading the reviews, there seems to be a question of low temperatures. It seems they do not get very hot. Any advice on this? I use a single burner portable butane stove for when I want to cook outside our RV on my 12" cast iron pan. I would...

Am am still a bit new to using my new (used) performer and had a question about using the charcoal baskets. I find they do not have enough coverage for direct grilling but I love them for indirect. I found for direct cooking I just pile the coals up on the charcoal grate to start and then spread...

Today I smoked a turkey for dinner. I brined a 16lb bird overnight and placed it on the smoker with 1 chimney of lit and one unlit. I added 4 medium chunks of apple wood. 3 hours into it when I checked the temp, 1 side was 15 degrees warmer than the other. I have smoked probably 4 or 5 on my...

I finally smoked a turkey on my WSM. For years I have done them on my Genesis and was always happy with the results. Below is a picture showing how dark the skin got. Should I have not used olive oil on the skin? I did not brine, just olive oil, salt, pepper and half dozen cloves of garlic...

Hi all, I am at my moms house and she is at 6700 feet and I live at sea level. We grilled T-bone steaks last night and they were very dry, especially for being medium to meduim rare. I would expect well done to be this dry. Does high altitude affect this? If so, how can I adjust for this? I am...

Not sure if this is the correct forum, but here goes. Today 5 hours into my smoke, I noticed the temps climbing wildly, 227 to 269 in less than 10 minutes (I was in the shower). I ran outside and by that time it was up to 281. But the temp on the lid read 245. I grabbed my oven thermometer and...

My father-in-law dropped off an 8.5 lb pork loin for me to cook for the family. I am torn between cutting it into steaks and grilling w/rub or cooking it whole. I have only grilled 3-4 lb ones before. What would you do with it?

Here are some pics of my first smoke. I did my version of beer can chicken: http://picasaweb.google.com/sh...tain?feat=directlink

My new WSM 18.5 arrived yesterday and I have it all together. But the top edge of the center chamber has some paint missing. This is the largest piece of the unit and my main concern is rust, not so much as cosmetics (its a BBQ, it will get used as such...). Should I call Weber on this?