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Hello, On Saturday me and a friend are having a party. I'm doing the cooking, and the plan is to load up the WSM with 18 lbs of thick cut ribs on the middle (installing tomorrow!) and bottom grates. Adding 5 small roast beefs (17 lbs) on the top grate, 3-4 hours before I expect the ribs to be...

Hi, I was wondering at which temperature ribs are done? I am thinking about cooking swedish cut thick ribs on the wsm. They are basically a thick St Louis cut with an extra 1-2 inches of meat. Although always cut from the most forward ribs. Traditionally cooked hot and fast, so they get dry...

Hi, Finally the weather is warm enough for outside cooking, so I had decided to do some pulled pork yesterday. Got hold of a (roughly) 5 lbs butt which I dry brined overnight and then applied some oil and rub to marinade for a second night as well. It took 17 1/2 hours to get the butt up to...

Happy holidays! On my 22.5 wsm the original weber door will open downwards and "stay attached" to the wsm almost like proper oven door. Will the cajun bandit door do the same, or will it come off completly every time you open it?

Hi! I finally recieved my wsm and got around to smooking. (was hit by the back-order problem earlier this summmer) Did my first racks of baby backs last weekend. But was not happy with the end result. There was no bark/crust on the ribs and they were a bit dry and not so tender. I've had much...

Hi! Was wondering if anybody knows if a 22.5" kettle lid, will fit a 22.5" wsm charcoal bowl, properly? (As good as on the kettle?)

Hi, I've been lurking for a while and am hoping to "bite the bullet" this weekend! I'm replacing my "cheap offset smoker", with a 22.5" WSM. When I bought my old smoker (3 yrs ago) I was actually looking for a grill (not a smoker!) with a hinged lid, and that allowed for adjusting the...