Search results

I'm used to the new design now. At first it was difficult. For me I learned to squeeze hard and fast.

I love my 26er and haven't had any issues with it. I'm very careful moving it. That said I wish Weber made a performer version. I would buy it day one. Jimz, If anything my 26er runs hotter than the 22 I had. Have you tried cracking the lid when you need to run hotter?

Looks great as always. That red MT looks pristine.

Now that's a cheeseburger. Perfectly cooked. I need to stop looking at these pictures late at night. Now I'm hungry.

Looks sooo good. Love the color. Now I want to make some PP this weekend. Where did you get that pan under your WSM? We may build a wooden deck and I'm worried about the heat and charcoal landing on the wood. I also wish my grass was that green. It was 111 degrees a few days ago... :mad:

I always heard the Stubbs briquettes were made by cowboy anyway. Weirdly enough in multiple bags of Stubb's I found a few briquettes that looked exactly like RO ridge line briquettes. Not sure what that was about. Before anyone asks, no the bags had not been opened and tapped back.

I'm going to guess he put the lid on too soon after dumping the charcoal. I'll dump and leave the lid off for a few minutes. If I want it really hot I'll wait for flames before putting the lid on and with all vents open leave the lid cracked for extra air flow. Most of the time when I'm grilling...

My favorite charcoal. I wait for these sales and will pick some up. I hope it's that cheap where I live. Thanks.

Using a drip pan? I'm thinking fat is dripping down on the coals.

Thanks for the link.

Great Score!

Great find. You will love it.

Came out perfect. Something about the WSM that cooks poultry perfectly.

Seems like they make a good one. Lang reverse flow smokers look good. I haven't used either. I'm guessing you would need to add wood every hour.

If your lookin...you're really cookin!

I get a better smoke ring in the 18.5 WSM if I place it fat side up for at least the first hour. That way the smoke hits the meat more directly.

Nice Work.

What a view and I'm not just talking about the great looking food.

Do you deliver? ;) I love olives on pizza.

Fancy! Looks tasty.