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After the last cut of ribeye,the next steak or roast depending on thickness of the cut is where the chuck eye comes from.So it is actually cut from the same muscle as the ribeye........and yes,if you can find them they make a fine steak.

Good looking BBQ there,looks like a job well done! I put foil in the bottom of the WSM to be able to get almost all the ashes out easily,but still wind up turning it upside down and brushing the rest out with a small brush.As for getting the water out of the pan,be careful if you do it when it...

I will have to say Forschner also,good knives for your money.Also Dexter Russell make a good knife,if you run across those they are worth checking out.

I have the bigger WSM, all cooks i do low and slow,250 or less,i put a little more than half a water bowl of hot tap water,and find it holds temps well with bottom vents barely cracked open.Others on the board do well with no water,but the water as a heat sink works well for me for lower...

Always loved the smell of outdoor cooking over a campfire as a kid.now cooking outdoors is a great way to relax,enjoy a cold brew,and the meat,veggies,etc cooked in the kettle or wsm just blows anything i cook in the kitchen out of the water.And of course i love to eat.

John Ford hit it correctly,prime grade beef will command the highest price,i very seldom buy prime,i find certified angus beef to be quality,and even the select grade ribeyes that kroger runs on sale in my location for $4.99 lb. are of decent quality. But a certified angus ribeye 18 to 24 oz. is...

My thermometer that came with the wsm showed condensation under the glass just as the picture of yours does.It was getting the condensation from the water pan,as i never "still"have checked the calibration.Weber did send me a new thermometer,but i am still using the original....i'm not real...

To me cleaning the water pan is quick and easy.I always clean the ashes out,rinse and dry the water pan,clean up the grates,and get it ready for the next smoke as soon as possible......probably don't need to clean the grates as well as i clean them but i like to see fairly clean grates each time...

Way to fire that new WSM up! Sounds like you got plenty of meat smoking going on there.When i smoke ribs and things that i want to hold the temp around 250 or so,i always use water in the pan,start my fire minion method with a half a chimney of lit,and the water in the bowl hot from the tap from...

Like Jim says above....Looks to me like splitting it would require a sledge,you would just beat it to death with an axe-pretty knotty looking!

Good information there,thank you.I use water,only because it is so easy to get the wsm to settle in at 225+degrees with water in the pan for me.No water in the pan if doing higher heat cooks of course,and really didn't worry about how much fuel i was "wasting",always fill the water bowl at least...

Yes,my stick burner has sat untouched in the garage since i got my wsm in july.Control temps better,and with a full ring minion method i'm good to go for 10 + hours without babysitting the wsm.Not to mention the bbq it turns out-no comparison to my stickburner.Enjoy-Richard

+ 1 on the wood chunks instead of chips.also i find my chimney charcoal starter to be invaluable,if you don't have one i recommend getting the Weber brand-about $16 at most places that sell grilling supplies.Cannot go wrong with a pork butt...Let us know how your cook turns out!enjoy-Richard

Sure they are worth something if they are mint.....especially to a collector.Personally i use all the knives i have.Have carried a case yellow handle stockman in my pocket for years,have plenty to choose from,but its my go to carry knife.I'm sure if you put those knives on e-bay you may be...

I am leery about electric sharpeners,because you may run the risk of getting to much heat on the blade close to the edge,changing the temper of the steel.On cheap knives its not much of a problem,but i would hate to use it on a decent blade.Also they remove too much steel at a time in my...

In Michigan's upper peninsula maple was used to smoke almost everything in the community where i grew up.I agree,maple rocks,each time i drive back from there i raid the wood pile to have an ample supply here in Houston.

Glad you got it on the right track!Fine looking meat loaf,nice smoke ring on it too! I have learned a lot from the folks on this board-And God bless K Kruger,the man is chock full of information and always so willing to help.Glad it was an easy fix! Now you will be turning out some mighty fine...

Was researching the WSM,and lurked on here for a few weeks.Then told my bride i'm gonna get me one of those one day soon-next thing i know she had one ordered for me for a birthday present.i also think this is the best bbq website on the net.Thank you Chris,and all the fine folks who...

I don't do anything special with mine-put some rub on them,on the wsm they go.Water in the pan,dome temp i like to see 250 or less.....Baby back ribs up to 6 hours,spareribs a little less.I let them go till they pass the tear test,never any tough ribs yet.Not dry either......Surely you will get...

Unless i'm trying for heat in excess of 275 degrees,i use water in the pan.6 hour cooks and less,i probably only fill it halfway.for adding water which i only had to do one time,i grab my wife's watering can,has a nice spout,and just lift the lid and pour it btween the grates....Richard