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Great find KE... think I'll give this one a try. many thanks to you and others for recommendations. 👍

The cover for my WSM 18" smoker is worn out on the top and needs to be replaced. I've searched Weber, Amazon, this site and cannot find anyone who has covers in stock -- any suggestions where to buy?

I smoked a pair last weekend. Didn't realize when I bought them they were boneless. As mentioned above, need to tie them to keep in a compact form. They came out fine and everyone enjoyed -- although I do prefer to have bone-in cuts.

I've done a SRR following the Montreal Rub recipe, which uses 325-350 temp for the past few years. It always turned out good and everyone enjoyed. After reading and listening to others tout the merits of more even cooking using a lower temp, last year I followed Chris's Salt and Pepper PR...

Thanks for the link, this is a good article. I'm seriously considering following his guidelines and cooking the PR without the bones. If I have enough meat on them, I'll smoke the bones another day.

This is what I've been doing as well. However, the more I read it seems like the purpose of tying the meat to the bones is to shield the meat from direct heat and promote more even cooking. However, on the WSM, doesn't the water plan accomplish this, so does the indirect cooking of WSM eliminate...

I do a 6 bone PR for Christmas dinner for about a dozen family members and continue to evolve my technique each year. I began with Chris's Montreal Rub recipe on my WSM, then last year followed the low and slow technique with the S&P recipe. The low/slow was definitely an improvement and...

I watched a Cook's Country episode where they made faux burnt ends by slicing a regular brisket along the grain into 1.5" strips, then smoking and finishing in the oven. It looked interesting enough I may give it a try. Since they used sliced brisket with what appears to be good results...

Really appreciate the advise -- the PR roast came out great. Sorry don't have pics (I know... didn't happen if...). Perfect advise, cooking between 225 and 250 it took exactly four hours to reach 120F. The roast was cooked very even through and through and didn't have the over-done edges that...

Do you all smoke the roast with bones intact, or do you remove the bones? I imagine removing the bones and tying the roast into a compact shape promotes even cooking. Can save the bones and do a separate cook later with them.

Standing prime rib roast. Low on slow on WSM with reverse sear at the end.

Got it... this makes perfect sense. Agree... I'll cut the 7-rib roast in half and smoke on the upper and lower WSM racks. Some great ideas to enhance the Montreal rub recipe. This year I'm definitely going to cook low-and-slow with reverse sear. Since the oven will be busy cooking...

I'm planning on repeating last year's excellent Prime Rib Christmas dinner following this site's Montreal Steak Rub recipe http://virtualweberbullet.com/ribroast2.html with a few adjustments I need some help with. Size: for this year's guest list of a dozen adults, I've ordered a full 7-rib...

I have no idea what allowed such a monster smoke ring -- I chalk it up to pure luck and the circumstances must have been just right. Am sure next one I do will be different, but hope it is as flavorful and moist.

I've been an owner of an 18.5" WSM for over a year and have tried many of the recipes on TVWB site and love them all, and learned a lot from reading this forum. Recently had a small gathering coming over for dinner and decided to try the Central Texas Brisket Flat recipe. Around here, whole...