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So I have my trusty lil 14.5 WSM for 3+ years now and it has over 40 cooks already. I'm very comfortable cooking for 6-8 people and can make a 16h cook with an empty pan and without a hint of stress, rolling amazing food to friends most of the time. This week I got an interesting request which...

I'm one really happy user of the 14.5" in general, but always looking for ways to increase its capacity for special occasions. Especially with ribs, cutting them and using 2 rib racks, still the maximum I could cook was like 2 slabs and I already had slight problems with air flow... I have also...

A question aimed to the owners of the smallest WSM (cc @Anne): did you ever have a problem with overloading the smoker with meat? A few days ago we had a company party where the main players were two Weber gassers.. still I decided to cook some appetizers for that large number of people, so I...

A friend has come over the other day and I scored some serious-looking Omaha chuck steaks from my favourite butcher for the occasion. I'm still a big fan of reverse searing, especially paired with the cold grate technique. These nice pack of steaks were cooked that way: got them to 115F on the...

Had a nice sunny Saturday on the weekend, thought I'd try to make some nachos for lunch, roughly based on the recipe found in Project Smoke (an excellent book btw, much recommended). It did not take more than half an hour to take the 14.5" out and get it up to temp. It also turned out that my...

Have spent some days on the hills in Austria, living at the top of the ski slope, only approachable on ski/snowboards. After considering our options carefully, the best bet was taking a 14" Smokey Joe with us, which was used for cooking for 6 through 3 days. Now to share some of the fun we had...

Yesterday night we had a Halloween party for the kids and filling the house with 4-5 years olds made me think that cooking pizza outside on the terrace wouldn't be such a bad idea after all :) Preparations in the afternoon, I went with this layout, coals filling the two baskets and the space at...

I got my shiny new WSM14.5 for a few weeks now so I thought it's time to sum up my experiences so far. I have a few years background now smoking in the kettle and I was really wondering how different cooking with the WSM will be. Well, it *is* different, for all the better! I only had 3...

Managed to pick up a fresh USDA Choice brisket - never seen one in Hungary before. Smoked it at 225-235F in the kettle till 203F and made the sandwiches with the recipe proven last time: my rye bread toasted on butter, melted Gruyere cheese, roasted onion, roasted sauerkraut and lots of thousand...

Sharing my dilemma.. in the last year or so, I learnt really a lot (mostly from you guys!) about smoking in my 22" kettle. I picked up a Slow N Sear basket and recently a TipTopTemp device and I had a few great success with pork butts, ribs and even brisket the last time. I haven't even thinked...

So it happens that every year we hit the mountains with 5-6 friends for a couple of days to stay there, ski/snowboard and chill out in the evenings. From this latter activity, I heavily miss cooking in my Weber kettle.. but the Mastertouch ain't exactly portable and we can only approach that...

Yesterday I gave a try of smoking my first ever brisket in the kettle - it was a 21 days aged angus brisket flat. I used lump and mesquite wood in the SNS basket, wrapped at 150F and finished at 201F - in spite of the thin meat, the whole cook took about 13.5 hours around 225F. After pulling the...

I'd like to ask for some pieces of advice regarding Reuben sandwiches. I tried to search around but the net is full with tons of misleading (and often non barbecue related) information on the topic. Some seem to make it from chuck roast, some from brisket (not mentioning the cases using store...

I might be among the last ones on Earth learning about this, but in any case, I'll share this with you, as this turned out to be a game changer in how I prep steaks on the grill. I was about to cook steaks last night (2 sirloin steaks and 2 chuck roast) and I tried out the so called cold grate...

After eating out a few times recently and trying some chinese and thai food, I thought it would worth a try making such myself. I have read up on the subject and picked up a 12" carbon steel wok, round bottomed. As I have an induction cooktop in my kitchen, I thought the grill would make a...

Reading through most of Meathead's book during the holidays, I gave a try of doing reverse searing the first time. What I got home from my butcher was a hungarian angus roast steak and another unidentified slice of beef which was pre-rubbed and wrapped in bacon. Following Meathead's advices I...

Santa brought me a Weber 7422 Wok to use with the GBS grates on the Master Touch. The Weber manual says I should wash it with soap and warm water, dry it with paper towels and start using it. My own experience with cast iron would say heating some oil into it on my induction stove top and drying...

I've been trying to grill pizzas in my unmodded 22" kettle but I'm not satisfied with the results - I could use some help here. The dough I made was using a stock recipe I found used active yeast, olive oil, sugar, salt, warm water and italian 00 pizza flour and I left in the fridge for a day...

I was smoking an ugly piece of rib roast the other day (no kidding, it wasn't a beautiful piece of meat at all). I thought it would still make a great pulled beef, like I did from the chuck roast a week before. I originally aimed for a target core of 210F and had hit the stall at around 154F...

After last week's pulled pork I gave it another round with beef this time. The method was the same as last time, doing a briq fuse in my Master Touch. I expected the total cooking time to be around 10 hours so I kicked off early starting to make a fire around 8am. I had two small chuck roasts...