I have owned both, and recommend to my friends to stay with the 18.5" .
My 22" burns way more fuel than my 18.5" did.
I think it is all about how much do you need to cook at once? base your decision on the capacity not cost of unit or cost of fuel.
I have recently been injecting all of my pork butts. you should look for any recipe that uses apple juice, and a few other dashes of other items based on preference.
Normally I make a batch that is ~2 cups volume for two butts (total weight of ~15#).
Hey Neil the website you linked to was mine, first off thanks for reading my method and using it. I think Dwain hit the nail on the head on the potential root cause for your smoke. He noticed that I was describing cooking baby backs, and that a longer smoke may have provided you with amazing...
I am looking for the definitive way to reheat a pre cooked spiral ham on my WSM.
Also would love a reco on a glaze and glazing technique.
I am looking for more than the cooking topic on the main page. thanks for anything!
I just bought a 22.5" WSM and the door was really out of round, i called weber and they sent a replacement right away, and its also out of round.
what should I do?
Sam,
the knife is a wusthof classic santoku, i got it as a bday present last year, it came with a cutting board, but not the big boos board i have in the pics. It is $100 before the 20% off coupon
I really enjoyed the brisket and it was my best one to date. I would not worry about the cost of it $60 plus shipping $24 for an every once in a while thing
my friedns were fighting over the fat cap with the bark that I had trimmed off. The fat kind of melted in your mouth, some one described...
Guys check this out.
Got my brisket from Snake River Farms
smoked @ 190 for an hour
continued @ 250 for around 8 hours
held in a cooler for 3 hours
pre smoke pics
http://img534.imageshack.us/im...uperbowlbrisket4.jpg
http://img683.imageshack.us/im...uperbowlbrisket5.jpg...
brice am i wrong and they are pork spare ribs?
not sure I will have to go back and try and watch the episode again.
still any hints on spices to get close to what Ed does?
Any one see this episode on throwdown?
he cook his ribs hot an fast in less than 1 hour. they were fall of the bone cooked in less than an hour.
2 questions: can we replicate it? any idea on a rub that is similar to pit seasoning?
i went to the pit's website and no where to order spices...
I guess I feel like my original question still has not been answered.
Does the weber cover made for the performer, prevent water from pooling up on the side table?
The images I have seen on the web show the cover lying flat on the table.
Please convince me to buy the $40-50 cover meant for...