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Held off due to - again - weather here in NJ. Damp and cool Saturday, but started to improve yesterday and today was excellent. About 6.5 hours at 225⁰.

Per usual, my scheduled BBQ for a crowd was accompanied by rain. The WSM is still doing a great job though. I finally broke down and added the popup. Made life much easier. I didn't get photos of the jalapeno popper meatballs or the pork belly burnt ends, but did those on the WSM too. The...

Keeping it simple since we're still recovering from vacation last week! Another Smoke Day, another rainy Memorial Day here in NJ. Not as bad as some previous years though. This started as a bit over 9 lbs and went on at midnight at 225⁰. The WSM has been rock solid overnight temp-wise. This is...

I thought some here would be interested, or at least entertained, that last night I had to change the battery in my EP-310 for the FIRST TIME. The grill has lived outside since it was delivered. I don't recall off hand what year it was, but I know the Genesys II came out the next year, so I...

Weather wasn’t cooperating yesterday, second year straight. So smoke day here was today. Prepped the butt with Gospel and Honey Hog last night. Pulled after 10 hours at 200°.

I have two areas that I need to repair on my WSM. The first is a hole at the bottom of the lower section. It’s very small, about 1/8” and about perfectly round. No rust or other damage around the hole. Liquid tends to drip out during cooking, so I’d like to seal this up somehow in a manner that...

Pork sale at Costco. Picked up some pork belly to do pork belly burnt ends today.

Light day today on the WSM. Fired it up to do some of these meatballs which are always a party favorite. Recipe linked below. Recipe

Started a cook tonight and my pit temp probe seems to be bad. If I jiggle it around I can get a probably good reading, otherwise it stays around 49-50 deg even with a full on fire in the WSM (I trusted it was just taking a long time to heat up in 30 deg weather). Anyone know much about how...

I ran into an issue this morning that had me believing my results were going to be pretty bad. However I was surprised by the results so thought I’d post this to help demonstrate how bbq is pretty forgiving if you are patient! Last night I prepped a pork shoulder for smoking today. Got up at...

So got my CyberQ last week, maybe the week before. I'm planning to cook a couple of butts tomorrow somthought today was a good day to set it up and do a dry run (no meat) and make sure I know what I'm doing. Setup was amazingly simple I'm happy to say. I found I had a loose door on the WSM that...

So had a pork shoulder to do today for pulled pork for dinner tomorrow. As a side note I've started brining pork prior to bbq more often lately. This is the first brined shoulder I've done, hoping for the best. Anyhow I fire up the 18" WSM, Minion-style of course, and the WSM shoots up to 350F...

So I broke in my new 26" One Touch Gold today, and I am impressed. I figured even though I've been doing this for 15-20 years now I'd manage to screw something up the first time with new hardware. Not the case. The Weber was a breeze to use and keep at temp. Did some sausage and burgers with...

So I got my One Touch Gold 26 today. Everything looked good while I assembled it in the garage since it was raining like heck out. When I was done I noticed two things - one of the legs that connects to the wheels is bent and there is a severe dent in the lid, plus the lid doesn't sit right...