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All of my burgers and dogs are done indirect now. The dogs slow cook for about 10-15 min. before I take the burgers off.I tried it last summer adding a nice 1/2" thick 3x3 chunk of Hickory or Mesquite to give it a great smoke. As a matter of fact my grill is fired up right now with 6 thick...

I just recently had my first experience with Weber customer service. And I'm very happy to report it was an excellent experience. I called in to check on getting a new probe for my two year old digital "talking" thermometer. I was told they no longer make that model and in it's place I would be...

Can you post a picture for us to see how they look? Thanks ahead of time!!!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Craig J: I found this on CL. Is this a weber? If it is, what model? http://www.flickr.com/photos/14825285@N07/ </div></BLOCKQUOTE> If this is the...

Do you always use a rub? Do you not use a rub and use a sauce instead? And last but not least how much is to much rub? I know alot of questions packed into a small post!

I am planning on making a mount and mounting my 18.5 WSM on this OTP table. Is or was there a width difference on the 18.5 OTP & 22.5 OTP tables. If not I was thinking of ordering the 18.5 cover so it would fit "better" around the top of the smoker.

Hey Pat I was just educated by another member of the forum, I made a rookie mistake. The grill is a One Touch Platnium not a Performer. Good for me with "less" work to do to remove the gas assembly but maybe bad news for you. I will keep you in the loop! Sorry!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat Smith: I was going to offer to take the grill part off of our hands if I could figure out a cost effective way to get it down this way. Thanks...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat Smith: What are your plans for the grill part of the Performer since you're going to use the table for your WSM? Pat </div></BLOCKQUOTE> The grill...

Well I just scored a OTP in the St. Louis area for $25.00 that's right $25.00! So my little plan is coming together and I will post pictures when it is done. I have an idea but any suggestions are appreciated. A buddy in the Lou is picking it up for me tomorrow! Woo Hoo!!!!

Thanks Don & Glenn! I appreciate the help offered on this site! I MAY try a smoke without the water pan, I've been reading alot of the posts about it. Thanks again.

The problem is it bleeds down the walls of the center part of the WSM. Is this something that will finally stop after a few smokes? Just wondering. Thanks for your help!

This is my fifth smoke on my WSM, and every time I get "rust from the dome lid. Is this normal I just knock it down with my grill brush. It looks like its coming from where the handles are welded in. You can kind of see it in the second picture. Rust on inside of dome Rust from handles...

Very valid points that I had not thought of! Plan B! One big chicken for dinner tonight Then my first two rack smoke on the WSM tomorrow afternoon! Thanks for the advice, man I love this forum!!!

OK today I'm going to try to pull off my first two meat smoke. I have a 6.6 lbs chicken and a rack of pork spare ribs. My last chicken was a 4 hour smoke and my last rack of ribs was about a 5 hour smoke. I am planning on putting the ribs on the lower rack will that decrease the cook time? If so...

Spare ribs and a 6.6lbs chicken on tap for today! Your ribs look awesome!!!

You mean your WSM doesn't have a special place inside the garage next to your Performer and your Gasser and all your BBQ'n stuff? That way you don't have to worry about it getting rained on. Oh I forgot to mention that my WSM helped to finally displace my wife's car? So now I have an official...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h: He went in the kitchen and got me one to sample while I was waiting in line. </div></BLOCKQUOTE> That is what makes that place Pappy's! Great...

Here is another one of my favorite stops in SW MO. Downtown BBQ located about 9 miles NW of Springfield in the small town of Willard right "downtown" on Jackson St. They are only open Thursday - Saturday. They have a dry rub baby back rib that is unbelievable. Moist and tasty! Their half...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by DennisM: Does anyone use the charcoal baskets? Advantages? I did not use it last night, was curious who does though...thanks. </div></BLOCKQUOTE>. I...