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I thought a thread dedicated to outdoor pizza oven pies would be a pretty fun addition to TVWBB! Whether you throw them down on your kettle, Ooni or something else. I got hooked to making pizza a couple of years ago. I've made a ton of them in my crappy home oven, and since December I've made a...

I bought my 22" WSM five years ago. I absolutely love it, but these days I mostly use it for big cooks when I'm hosting a large party or catering. It is such a charcoal hog, and because of the price of charcoal these days, I rarely use it for small cooks unless it is an overnight cook when I...

I started with about 45 pounds of raw brisket (pre-trimmed/pre-cook) for an event yesterday. Everything turned out well; I know the smoke ring love is rooted in purely aesthetics, but I can't help but love seeing it. Best part about doing these events with so much brisket is taking the fat...

Hello to my TVWBB friends, It's that time of year again. I've been called upon to cater for another event. Y'all were instrumental in helping me out last year, and I am eternally grateful. I've been asked to throw down 20 lbs. of brisket for an event this Sunday. My burning question: do you...

Hey, my brothers and sisters of the Weber world, thought I'd chime in and ask the question above despite not being a technical barbecue question. I ran a quick search to see if this has been posted yet, but didn't see anything so here goes. Any grocery chains running decent wing sales this year...

I did a quick search and couldn't find much for my specific question. I'm smoking spare ribs (and a bird + a pork butt) on one of my little bitty drum cookers today. An idea popped into my head the other day, thinking about this (I swear food is on my mind 24/7). I'm going to trim up the spare...

My grandmother passed away over seventeen years ago and was one heck of a cook. I don't know how in the world she did it: cooking for eight sons and two daughters daily. Only recently have I been privy to any of her recipes. The one I'm hooked on is her cornbread. As far as I'm concerned, this...

I took a couple slices from the three briskets I smoked the other day and came up with this little creation that was so delicious that I HAD to share it with you guys. When I trimmed off a bunch of fat from all the briskets I smoked the other day, I filled up my 8-qt. Dutch oven with most of...

I would really appreciate some advice, because I feel like I'm losing my mind over the math! I have been running roughshod all over Google, searching up on different BBQ forums and the like as to how much meat I will need for Saturday, but I figured I would pop in here and ask my pitmaster pals...

I searched around and noticed a few other threads about this topic, but I’m hoping to run a couple of experiments in the near future and bump/update this thread as I do so. I implore anybody else with even an inkling of similar motivation to do the same if you wish, just to join me on some...

Hey everybody, it's been a while since I've stepped in here (shame on me). I missed you guys. Life has been hectic in the last year and a half. Anyhow, a family friend contacted me tonight about wanting me to make some pulled pork for an event she is having on Sunday. She says there will be...

Didn't find much through Google. Anyway, I've never eaten lamb before. That's going to change soon. A trip to my local grocery store found a $28 "semi boneless lamb leg" marked down to $11. It's about 2-3 lbs. Figured I'd give it a shot at that price. Tips/advice of all kinds? Thinking of...

I know I could just fill the 22" WSM charcoal ring up full, set my Minion method up and be done with it, but I'm trying to be a little frugal and less wasteful of charcoal. I have a pair of chuck roasts, about 3 lbs. -- give or take -- each that I'm going to smoke. I thought about smoking them...

I've never smoked a turkey before, and this year I'm the man for the job. Bought a 22.5 lb. pre-brined turkey. I would greatly appreciate some advice on smoking it. I'd like to smoke it hot'n'fast but the multiple people I've told are freaking out and telling me it's going to be dry. I was...

Every time I've heard someone mention doing a hot'n'fast brisket, there's nothing but good things said. Everyone seems to rave about doing them. I saw the hot'n'fast brisket article on here about smoking 2 1/2 hours to 165-170, wrapping for another 2 1/2 hours until 200-203 and then resting...

A few months ago I posted about doing wings on the WSM doing the hot and fast method. Living in a household with someone who hates chicken, I have to plan out when I cook chicken or do something extra for them. They were away on Saturday, so I decided I'd give hot'n'fast wings and thighs a shot...

I see where Clint made a video game thread. I'm on the Xbox One. I don't game all that much these days, except in the fall and winter. I created a club on the Xbox One called "Meat Smokers" for BBQ/smoking enthusiasts of all kinds. I thought it would be a pretty cool way to connect with other...

I just saw Taylor - Frog Smoker's post about staying up with a brisket overnight. Anyhow, I smoked my first 'solo' (by myself) brisket last week. It was just the flat, not even 6 lbs. It turned out great -- better than expected -- and I ended up picking up a whole brisket from Wal-Mart a couple...

I'm so happy that I bought the 22" instead of the 18". I'm the type of person that, when I smoke, I usually want to stuff the entire thing full. I also smoked mac and cheese and some bacon wrapped jalapenos, but I didn't take any pictures. You can see one or two country pork ribs in the...

Hopefully I'm not breaking any rules on here talking about a non-Weber product (I Googled and saw a couple of related threads to this), but... I feel like -- for now -- my outdoor cooking equipment is complete (still waiting on finding an outdoor pizza oven that gets super hot for a decent...