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Wow, I didn't know it had been that long. I joined here in '02, after buying my first WSM. I added another before long. I see my last post was in '09. I was located in Beaumont, Texas, for 69 years. This last November, we moved to Texas' favorite State Park, Colorado. In '06 I bought a big...

Are replacement grates available for the SJ?

I need to buy a couple of sets of vent covers for my wsm's. I went to Weber's site, but they have nothing listed for wsm in their parts. I searched their site, but it returned no results. Anyone have a link, or do I need to call them? Thanks.

I'm use to tough skin on smoked chicken, but what do you do with wings? I did a batch the other night. It wasn't worth fighting the tough skin to eat the things. Are you doing them at 300+?

My wsm works in another dimension from all others, apparently. Last night, I put an 11 lb packer brisket and two 7.5 lb butts on the rack at 10 pm. Pit temp had been 235? for two hours. Top vent full open, as always, bottom 3 about 20% open. It took a couple of hours to get it back up over...

I always start with hot, 180?, water in the pan. Do any of you sanders heat your sand in the oven before putting it on? Seems like if you heated it to 225? it would help get the temp up and set real easy.

I called Weber about buying a part for my wsm and she asked for the serial #. They are stamped out on the lid vent. Mine is DU. It must be a date code. They lady said, it looked like it was manufactured in 1982. I bought it last year at Bering's Hardware in Houston. I don't imagine it sat...

A few nights ago, I put 2 7lb butts on the top rack and a 16 lb brisket on bottom, in my WSM. @ 230?, it took 18 hours to reach 200? on both racks. The brisket was foiled and served about 2 hours later. It was inhaled. Perfect. Circumstances required me to foil the butts and put them in the...

I've only been able to use my WSM about 5-6 times since I got it a few months ago. I'm getting great results with brisket and butts. But sump'n just ain't right. While going to specific temperatures, I'm planning time, loosely, at 1 - 1 1/2 hours for brisket, 1 1/2 - 2 hours for butts. I always...

Anyone inject a brisket with roasted garlic with herbs? Any other Chachere marinades used?

My 14 lb, unbrined bird went on the wsm at 350?. 2-1/2 hrs. later it came off @ 165? in the breast. I've never had such a juicy turkey. However, the skin was tough, not rubbery, not crisp. Wazzup with the skin?

A couple of weeks ago I got an email from someone on this forum about a Texas or area get together (I think). I accidently deleted it, and have been super busy since then. Did that happen, or am I hallucinating? I hate when that happens.

Just pulled 3 slabs of baby backs. Cutting the slabs in half, my one rack held 5 pieces with the 4th laying on the grill. It took about an hour to get the temp back up to 225? after putting them on. However, I found that hanging the Polder probe through the top hole, I had the tip resting on...

What is a Tri Tip? I can't find anything marked like that at Sam's, Wally World, Albertson's, anywhere. Whatizit?

Goodnews: Picked up my new WSM today at Berings in Houston. Bad news: It will be at least Saturday evening before I can start a fire. I hate when that happens. My wife says I have to take it out of the bedroom now. She just doesn't understand.