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The unit has been sold!

Weber Cooker 18-Inch Charcoal Smoker, Slightly used: in excellent condition. Includes charcoal holder, 2 grills, water pan, cover, Weber chimney starter and 25 lbs. of charcoal. $175. Anaheim, CA divers@sbcglobal.net Photo available

What is your favorite type of sausage for grilling - smoking?

Thanks for comment. I foiled it and put in oven for 6 hours and removed at 208 and rested for 45 min. It was done perfect! A 15 lb prime packer from Costco.

I did an over night smoke and pulled it this morning at 176*. Added 1/2 cup of beef broth and foiled into oven. I plan to pull out to rest at 205* Oven now set at 215* I'm 9 hours away from serving! Any advice on how to best use the remaining time & temp?

Do you pre cook the pork?

I'm oven roasting a 8 bone pork roast. Initial sear at 450*, then bake at 350*. At what temperature should I pull it to finish at 145* after a 10 minute rest?

Thanks to all for your responses. Allan

I am allergic to most nuts, including: almonds (in the peach family), peanuts (in the bean family), walnuts, hazelnuts, ....... I have always stayed away from meat smoked with pecan wood for fear of a reaction. However, food cooked in peanut oil does not bother me as the oil's structure has...

I like to put in a load of chicken thighs when I'm doing ribs. The skin comes out rubbery. I read a post that said to get crispy chicken skin, it has to go above 325/350* So now I' considering putting the thighs in the oven broiler to crisp up. Any comments if this should be done before or...

The over night cook went very good. In fact it is at 199* I have a 6 hour wait to serving. Should I foil and hold in a warming oven to serving time and then pull or should I pull now and hold meat in covered dutch pot in warming oven!

My thanks to all for the quick comments!

Yes, white and it is now slowing! Just nervous as I normally let most of the smoke burn off on a normal load. Added to last week's scorching two chickens on the gasser roto:( Thanks for comment!

Just fired up the 18 incher with 18 lbs butts, full load of charcoal briquettes in Minion method for over night cook. Have 2 fists of apple and hickory on top/buried. After 1 hour it is still smoking heavily. Is this normal?

Is that salt in the tater pan? If so, will some one explain to me?

I'm doing 3 baby racks and some chicken on an 18 incher. Normally, I do the ribs on top so I can see them and about half way through, put the chicken on the bottom rack. The ribs drip on the chicken and I got pork flavored chicken. I want to continue with the ribs on the top, so this time I'm...

Smoker ran hot and finished way early. So I just did the sausage alone. I smoked german brots, hungarian sweet kolbasi , and polish garlic kolbasi. An hour and a half took then to 155* and they lasted all of ten minutes when served. Doing sausage at the end of a smoke is a good quick bang for...

I had a similar problem today! I did an over night last night for a meal at 3:00 today. At 7:00 am this morning, my Weber was at 267* and the meat was 190*. I left the lid off for a few minutes then let it cook another 2 hours at 180*, which was actually cooling the meat slightly. I cut and...

I'm doing an over night 4 butt Mr. Brown smoke and would like to add some sausage the last 1-2 hours. I normally only add wood once at the start. Should I add a few more blocks of wood along with the sausage to get it smoky or leave it alone? I thinking some bratworst and Polish. Any other...

I take the pan and racks, spray some oven cleaner on for an hour or so, then hit them with the pressure washer. Thats all folks!