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I have an old Summit D6 which I love, and i would like to find a griddle for it. Anyone know of a griddle that would fit? Thanks!

Hi all, I have a D6 (with the infrared contreol on the far right) and when I got it 1 year ago, the infrared would not stay lit, no matter what. Weber sent a repair person out -- something about a thermocouple -- and now it DOES stay lit. However, I think it may still be connected wrong...

I had thawed some ribs for this week in the fridge and then I last night left them packed in my trunk -- they froze again (not solid, but close). Are they OK to eat? Thanks!

Hi all, I did the herb-crusted Prime Rib for Christmas and it really came out great! Normally, I would have packed up my WSM and brought it with me to Cape Cod, but I had to keep the minivan clear for presents, so just this once I did a smoke on my father-in-law's regular propane Weber grill...

OK, so I just put the spareribs on. I've never done spares before, just a bunch of baby backs and pork shoulder and chuck roll. Anyway, I gotta tell you, the whole trimming/cutting part got away from me. I was cutting stuff off and trying to pull membrane, and I can tell you that mine look...

Chris' excellent cover series on Prime Rib has inspired me to do my first Prime Rib for Christmas. Thanks Chris! In that series, he wrote:<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Tie the roast at each bone. This prevents the outer layer of meat from pulling away...

Chris -- your new Prime Rib home page is an inspiration! Thanks! In reading the recipes, I came across: <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> Remember that all large roasts continue to cook and rise in temperature after they come off the cooker...

Hi all, So, I broke the rules and attempted my first WSM Turkey on Thanksgiving. On Cape Cod, we had rain and wind, so I started off by erecting the big tent. Once that was set, I got to cooking. Problem is, I couldn't get the temps in the WSM above 300. I started with two chimneys, then...

Hi all, OK, just dragged my first CR in from my car. I think I strained my back. $2.12/lb @ Sam's Club. 16.18 lbs. I'm trying to find an excellent thread I remember reading about CR best practices in which I think Jim Minion summarized his recommended approach to a CR. I've been...

Wow -- that's a beauty! I have my bid in, under my wife's ebay ID: christi9. As of now, I'm winning! Great job, Chris, and for a great cause! Doug

I always forget something! It's 9:24PM, the guru is getting the WSM up to speed, and I'm pulling 2 boneless butts out of the fridge. It's almost Showtime! I recall that Chris said to tie the boneless kind in a few spots with "kitchen twine", but I forgot to get some. D'oh! Rummaging around...

Jim Minion tells ya to get a chicken stand (here) and you get yourself a chicken stand, boy. I'd like to get a high-quality one the fits 2 big birds and fits on the WSM nicely. Can anybody recommend a good one like that? Thanks! Doug

OK, I'd like to know how crazy and/or common the following habit is: Halfway through a cook, the urge to "fix" the fire becomes overwhelming and you do the "hot squat". By that, I mean you grip the center section by the top ridge, squat down, and LIFT all of * the hot center section * the hot...

Hi all, This weekend I was able to put my brand new Guru Competitor 10 to use! I had a pretty big crowd to feed (28) for Sunday night. Everybody wanted ribs (in Mass. they don't know what pulled pork is). Anyway, I had my heart set on Boston Butt, so I did both. Did the ribs on Saturday...

Hi all, As a BBQ beginner, I faced my biggest challenge this weekend -- I signed up to serve BRITU ribs for 20 on the island of Nantucket for my mom's birthday party on a Thursday night. Here are the highlights and the challenges -- feedback welcome! Since I couldn't bring my smoker out to...

Hi all, Below I've copied the recipe for Eastern NC-style finishing sauce for pulled pork that Chris pointed us to. This weekend I made up a batch and it was EXCELLENT -- I'm tempted now to try it on other stuff, too. Anyway, I noticed that when folks used the sauce that it ran over and past...

First of all, thanks to Tom and Wesley for rescuing my first pulled pork cook tonight: Problem with my first butt cook. The results were good, but not great (a little dry and stringy in some places.) My guess is that this is due to too low temperatures and a resulting too long cook where the...

Hi all, I'm a relatively new WSM'er -- trying my first pulled pork this weekend -- it's still cooking now. I'm afraid my pit temp has been too low too long, and I don't know why it's so stubborn. Overnight the temp was stable at 210. I'm at the 17.5 hour mark, and the meat internal temp is...

Hi all, back in November, I bought a nice set of Swift BBRibs from Costco, which I brought home and froze. This past Friday, I put them in the fridge to thaw for a Sunday smoke. Unfortunately, I wasn't able to cook 'em up, so they're still sitting in the back of the fridge, still in their...

I just christened my new WSM with my first smoke: six slabs of COSTCO baby back ribs. Thanks to the good advice from the regulars on this board, I was able to avoid common mistakes, as well as deal with a downpour throughout the smoke. Thank you! The ribs came out great and were very popular...