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Hi guys! it has been a while! I use to own 18.5” WSM and had that more than 10 years. Eventially got tired it always been full of water and moldy and pulled the trigger on ex-6 pellet grill bit over two years a go. I donated my WSM and 22,5” Kettle to a random family who always dreamed of...

Pulled pork for kids too! (final pics) Dear BBQ aficionados, I'm currently on parental leave as we had our third child just two weeks a go :cool:. Now, here at Finland that's vacation without pay -which means that we are short on money:(. Obviously this means that we need to save on...

Ciao all, I have currently Q300, Master Touch 22", WSM 18" and I'm planning to ditch the Q300 to my Mom who needs proper gasser. Plan was to buy Genesis to replace the Q300, which is, by the way excellent gasser (yes I'm talking about the Q300). Now drinking excellent white wine in midsummer...

Dear all, Balinese pulled pork by Gary H made such a impression to me that I had to give it a go right away. Secondary reason to this post that I have been talking to you lot about the fact we don't get butts up here, so I need to improvise. I use pork neck, often called kassler. Finally I...

Dear all, my few years old WSM is starting to rust from the handle. Is this normal or shoud/could I contact Weber customer care about this? Rusty handle

Hi all, I use the Weber triangural brush to clean the grate's on my Q300. But still it's difficult to it cleaned properly. Does anyone have any tips or tricks to make the cleaning easier? Thanks!

Dear group, doing ABT's the first time now. Fresh jalaps are difficult to find, but now I have a source. I deffinately want some smokiness to the ABT's, so that being said I'm keen to do this with WSM: 250-300F empty pan or even without the pan (circa 2 hours) with some apple wood. Is this OK...

Dear all, I have pretty new OTG 22" (in fact it's Masters Touch). Just curious to know how you gyus control your temp with it and how should I read the temp cauge on the lid (are readings one to one with actual cooking level?). Do you use the one-touch system to close the bottom air vents to...

Dear all, I had a terrible (my first) brisket cook few months a go and ended up with brisket which looked kind of nice, smelled good, but had dry stringy texture. With stringy I mean that when I cut it to slices and would pull one slice from the ends it would just stretch and showing rubbery...

Dear all, Greetings from Finland and congrats to your chief who received the Nobel peace price yesterday! Cooking my first brisket here, I've had WSM for a 1½ years or so, but this is my first brisket due to the fact that full cut brisket is hard to get here as we don't have butcher shops...

Dear all, I'm seeking help with my 17,7 pound ham. Firstly little bit about the background; I'm from Finland (greetings!) and our meats are cut little bit different than in U.S, this goes for pork and beef both. For example something like pork butt is unknown here, which of cource is a shame...