Search results

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...

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!

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!!!!

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...

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...

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...

If you hit SW MO there are a couple of must stop place for good BBQ. Crosstown BBQ located on Division St. on the north side of Springfield. Great ribs and burnt ends, brisket is good and Steve offers a smoked turkey that is moist and honestly one of the best I've ever had! Just one of my...