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Update My thanks to all of you who responded to my post concerning a visit to Austin, this is what we did. We are back in England now and I can tell you we really enjoyed ourselves during our shot BBQ tour. The only trouble was we needed more time, perhaps a second visit sometime in the future...

My son surprised me a few weeks ago when he said that in December this year, he would be attending an Amazon reseller event in Austin Texas. What's more, he invited me to accompany him. He was well aware of my love for traditional American BBQ since our family BBQs in England were never just...

I have been trying to do all my BBQ on the WSM without foil for the past few months. I have come to the conclusion that I prefer Low and Slow, 225 to 250 with water in the pan. All the meats from Ribs to Brisket and Butts take on a deep mahogany colour not jet black. The bark is still firm but...

I would like to support this site in that way but all my Amazon purchases are through the UK site. I don't know whether it is possible to cross link but if it is then I will do it gladly, can anyone advise please.

I do wonder whether it is worth using BBQ covers every-time I take one off my WSM or Kettle I find the BBQ lids and sides covered in moisture. Surely it would be better to let the air dry things out and dispense with the covers through the winter months. What do you guys do?

I use Oak for everything usually lumps rather than chips.

It just great when everything comes together and the result can be a day to remember, it rarely happens but when it does it can be very poignant. Monday just gone was just such a day, it was Whitsun bank holiday in the UK so it was a public holiday; most people me included spent it with friends...

St Louis style ribs without any doubt. However I am slowly getting more people to enjoy Brisket. Graham

Well the experiment with cooking Roadside chicken this way was a success, though the result was a little unexpected. Here’s what I did after listening to you guys. I took the water bowl and bottom grill out of the wsm and filled a chimney with briquettes, I was concerned this would be enough...

This weekend I would like to do Roadside Chicken thighs for the first time on my wsm I have cooked it many times indirectly on a kettle and love it, so do most of my family and friends, most of whom will be coming over this Sunday. I like the idea of cooking directly, the wsm offers the...

I have just taken delivery of a new 181/2” WSM, on reading the instructions I noticed that Weber do not recommend the use of Heat Beads as a fuel, does anyone know why that is? Heat Beads are not spoken of much on this forum so I wonder if it is an unfamiliar product to Americans, it is after...

Bill S / I do not have a foodsaver, I foiled at 162 degrees total cook time was 4hr 35min Bill G/ Thanks for the suggestions Bryan/ Thanks for the info and the links, I will get reading now.

Every November the 5th in England we celebrate Guy Fawkes Night, sometimes referred to as Bonfire night. This is to celebrate the unsuccessful attempt by Mr Guy Fawkes to blow up the Houses of Parliament (Gun Powder plot as it was known in the early 1600s) the idea is, we create a big bonfires...

Thanks Scott and Michael for the suggestion, which I will try. Erik, if the suggested recipe does not work I would like to you up on your kind offer, so may email you directly in the near future, thank you.

Due to delivery problems in the past, products going missing etc, Bill at Texas BBQ rub company no longer delivers outside of the US and I'm now out of product and luck here in England as I especially like the Brisket blend. Do any of you guys with knowledge of this product have any recipes...

It is for mine; since I introduced myself to you guys in August having just taken delivery of my WSM I have done about 12 smokes, which include Brisket, Ribs, Butts and Roadside chicken. I have tried making my own rubs using recipes kindly sent to me by forum members. I have tried BBQ of the...

The help and advice contained in the responses to my posting is much appreciated. I have read them all and intend to follow up on the suggestions. Vin, Thank you for the recipe and recommendation. Paul and Eric, I will try modifying some of the basic sauces I find in our supermarkets. The...

After introducing myself 4 weeks ago I have read a lot, learned a lot and cooked quite a lot also. What have I learned? Well thanks to you guys I have not had a disaster, everything was well edible. I would dearly like to master my favourite BBQ meat, which is Ribs. From what I read on this...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Dumb Question - How do you store it now? What's the difference between now and Winter? </div></BLOCKQUOTE> At the moment it is on the patio together with my other Weber toys.

As winter approaches I usually move my BBQs into the shed or garage only getting them out as and when I use them. However now I have a brand new WSM I'm getting short of space. What do you guys do, leave the stuff outside all year round? Will the equipment take the weather?