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FYI I went to several walmarts in my area. There were some significant price differences. One of them had a Performer marked down to $150. They all had 14 WSM's @ $140 and 22" OTM @ $150. The last one I checked at those at $99 each. Picked up the WSM for myself and the OTM for my parents...

I picked up a 14" WSM and a 22" One Touch Master. Both at Walmart and both for $99 each. The OTM at $99 was a really good deal I think. The grill is for a grill to keep at my parents place, replace the $30 trash grill they have now. Going to update the WSM Walmart thread.

Was at one of my local walmart's trying to track down a WSM 14" on clearance. They had a Weber Performer, unsure of the exact model (Deluxe? Not sure. It had a table, but did not have the charcoal bin) on clearance for $150. This was a new one in the box. Should I drive back up there and...

No pictures, it turned out great other than I didn't get it started in time and needed to rush it. Due to that, the bottom was overdone, but the middle/top/sides was freaking awesome!

The meat is on now, with a simple but yummy honey + black pepper + small bit of water to make it spreadable. Damn thing smells unbelievable. I don't have any Dijon, could I use yellow mustard instead ?

Also, I wonder is I need to soak this thing?

It is at most partially cooked. The underside is raw. Gonna try smoking it with a small amount of apple chips as it smells pretty strongly of hickory. Question, roughly how long should this take per pound? And should I take that rind off? Any links to a good glaze?

After unwrapping it this morning, it is a big already smoked ham. In fact, I'm not sure but it might even already be cooked. New pics. Thoughts? http://imgur.com/a/vbR88

Since this smells lightly of smoke, and the fact a that ham is typically smoked and salted in order to become ham, how would I season it (if at all) and is a second smoking not going to be too much smoke? How long does one smoke ham and at what temp?

Not sure how well this will work. First pick has a K-Cup for scale. Note the grooves in the second shot. I'm afraid this is a frozen stack of cut ham steaks. :confused: http://imgur.com/a/F86xI

So...I've got a mystery pork roast (maybe a pork butt?). The meat came from us buying half a pig from a local butcher. About 9 months ago..... The mystery roast came out of the deep freeze about 10 mins ago and seems to be around 8-9 pounds. I am not sure (yet) but it might have been...

Subject pretty well sums it up. My smoker isn't available and I am dying to smoke a pork shoulder. Can I do it with my genesis grill? Or will I have a problem keeping the temp low enough? Also, I have a small firebox I can use for the wood, but is there any concern with the smoke damaging or...