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I scored an minty 18.5" WSM for $100 though I've seen and wasn't quick enough to get one for $50 :p How much did you pay for yours?

Thought I start the new year with some nice St. Louis ribs to break in my Mini's first cook... Started at 1:15 pm, Sunny California about 78 F, little windy.. lit 10 briquettes and we were on our way.. it settled to 250F-268F and went up an down through out the cook, pretty consistent for a...

well, an antler.. my other hobbies is knife making and there is also some pieces that are odd shaped or too short. Was lucking in scoring a used CB on ebay for $22 shipped, problem was the CB was for newer WSM and mine was an older one.. no big deal, I used a lamp mod to secure the hole and...

well and Antler.. one of my other hobbies is knife making, had some left over antler pieces and it only seems fitting as I scorched my fingers from adjusting the vent during an initial burn in... Haven't decided on putting on a thermometer so grommet is in place since I use my Maverick when I...

On a budget so every cent counts... throwing a New Years Eve Party, wife wants pork ribs... Big question? Buy spare ribs and trim or Baby backs? If I trim or get the St. Louis, I will have to prepare and apply rub... Spare Ribs $1.99 lb St. Louis $2.69 lb Baby Backs $3.29 lb (Costo trimmed with...

LOL! My brother-in-law and I never got along, he's been married to my sister for about +20yrs and in the beginning, we just didn't have anything in common. I'm Republican, he's Democrat. I like guns (collection of all types) and he is against guns. I mean we both learn never to bring the gun...

Pork Spare ribs taste better in the WSM than the Acorn Kamado!!! My opinion Well, been playing with the Acorn Kamado I recently acquired, so I thought, this thing is so versatile, lets try pork ribs. I used the same recipe and rub as I do when I cook in my WSM 18.5". Method is 3-2-1 (3 hr...

I'm on a really tight budget, so a WSM 14.5" is out of the question. Being laid off from my last job (Regional Sales Engineer) and starting my new career (Real Estate Agent).. times are tough.. Plus with all of this free time, I've been picking up new hobbies; like knife making and getting into...

I finally realized having a WSM 18.5" on the balcony is not such a good idea, my temperature goes nuts.. Here in Southern CA, we don't have a lot of land, so some homes like mine are three stories... I'm in the process of making a wind breaker... how high do you guys think I should make it...

Had some extra cranberry and apple juice from Thanksgiving and since the fridge is full.. tired of Tritip and Pork rib roast (it's what we had for TG)..., so I decided to try a new, slush together whatever we had on hand beercan chicken, What I did was brine the chicken in cranberry juice half...

Well, I just replace my igniter with the Weber replacement kit and could not get it to ignite.. Is there a trick to this? The original piece was caked in soot and ash... any suggestions would be appreciative?

For Thanksgiving we had Tri-Tip and Pork loin rib roast which turned out great.. but my wife missed having Turkey, so for New Years, we are planning to smoke Turkey. I was able to score a 20lb bird from Costco for $0.29lb... $6.. I plan on brining it for a day prior to the New Years Day Dinner...

Just kidding, just picked this Weber Performer up for $65, think I did ok, the igniter is toast (I was able to find one online for $13 shipped), will try to salvage the grate but if I have to, new ones at HD is $20. Total invested so far $78. Think I did OK Per Add pic: After some cleaning

My first cook last month on my WSM 18.5" used Kingsford and it lasted me through the whole cook with steady temp at 225F about 10 hrs (about 1/3 unlit charcoal left in the basket) basket is 12" tall.. holds a little over 10 pounds of charcoal. This time around , I thought I gave Red Oak...