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Anyone in NJ interested in buying my 18.5" WSM with cajun bandit door, fire ring mod and Nomex around door and middle section? I really dont want to sell, but cash is going to be key until we sell our house. Not sure what they go for (barely) used, but I'm thinking $200 obo. Maybe I'll throw...

OK, since Ive done the pork butt, time to move on. This weekend's challenge: beef back ribs AND baby back ribs Any suggestion on method? I am thinking 2-1.5-1 method at 225? That is what I have been doing for baby backs... Can I do the beef back ribs the same way? Which would you do put on...

Hi all! So, I have a picnic ham sitting in the freezer. Seems like (after a search on this forum) most folks like to pull it like a butt? One peson mentioned he likes it better sliced, and if you leave the skin on, its like crackling? Whats the consensus? Pulled? If so, is it done to same...

Thanks all for the advice on how to smoke a boston butt! I decided, in the interest of time, to use the braise method that ChuckO suggested: In the end, this is what I did: Thursday 7am, put frozen 8.5lb butt in fridge Friday, 10am, put (still mostly frozen) butt in cold water for 4 hours in...

Hi all. So, been playing it safe. Ribs, chicken, etc. Thinking about trying to make pulled pork. Seems like a decent amount of planning needed. So, if I am starting with a farm fresh, frozen boston butt, is the following a safe assumption, in terms of timline and steps involved?: Put butt...

Hi all, I am arranging a purchase of a side of beef to share with 7 others (so 8, total). My most pressing question is what do folks recommend in terms of getting a Brisket? I want this cut, but one other buyer is hoping to get it as well-- I think I read that it can be split (flat &...

Making some chicken quarters. Question is, now that it started snowing, what's the "right" way to put my 18.5" WSM to bed? I usually let it cool (vents closed) completely, then dump the drip pan (I keep apple juice or water in it), then put the middle section upside down and cover with vents...

Hi all! So, I am thinking about attempting my first pork butt on my 18.5" WSM. I seem to get 5-6 hours out of a load of coal (all this time, I have been thinking I have doing the minion method... apparently, I've been doing something that Meathead (amazing ribs site) calls 'Soo's Donut'--maybe...

Hi all I didnt see a whole lot out there on using this particular stoker on a WSM, so hopefully this will help someone consider this I bought the stoker on Amazon, though I later learned I could have saved $30 going through Auberins.com... Ahh well :rolleyes: Setup seemed more difficult than...

So I got an auber stoker for my WSM. I want to test it out tomorrow making some baby backs (2-2-1 method) and a beer can chicken (on top rack--or is that unsafe? Putting ribs on bottom rack with chicken on top?) So my real question: 1) with a stoker is lump charcoal easier to maintain temp? I'm...

Hi everyone! So, I bought a half hog from a farmer, and cooked a half ham for christmas. First time doing so (I have an 18" WSM) I was following (for the most part) this recipe: Maple Glazed Ham on Weber Site The recipe says an 8-10lb ham should be approx 6 hours at 250. I had my smoker...

Two things working against me: Major rain storms (like 5" forecast) then a possible hurricane hit on sunday (this is number 1 issue) Number 2 issue? The turkey I quickly grabbed at Stop N Shop is a butterball and 'minimally processed with a solution of salt and spices' If I am crazy enough...

Just switch from cheap offset. Been using up my lump charcoal (royal oak). In 4-5 cooks, I feel liks I've used as much coal as my old offset would burn thru in one 4 hour cook! Thrilled with this so far :) Attempting a turkey this weekend... in the rain, it seems...

Hi all Trying to use sand in the water pan right out of the gate (really dont want to clean up the water). I followed (I think!) the instructions I found on this site and double foiled the pan then added the sand and put two layers of foil on top of the sand. after my saturday cook, when I...

I have some friends coming over for some barbecue :) Test firing my new 18.5" WSM tomorrow. For sunday, I got some baby back ribs (three racks). I was thinking about making that and possibly some chicken (either thighs or whole chicken). I tried doing 3-2-1 ribs on my old, cheap offset. The...

Did the charcoal grate mods. Thanks for the detailed posts to all who did this! My biggest surprise was how pricey those eye bolts are! This mod cost over $50 in materials! (including the second grate)

Hi all, I noticed on a prior thread that they put a silicone sealant down (high heat, I'm sure) before applying the gasket kit on their WSM. I bought this kit: 1/2" x 1/8" Lavalock High Temp Nomex BBQ HT gasket smoker seal, self stick grey The kit says its self-adhering. Do I still use the...

Looking for a deal on a fully functional stoker that would work on an 18.5" WSM. Prefer one that requires no drilling (Partyq would be fine). I'm in NJ

Hi all! Just got my WSM and have it parked on my patio with the cover. Couple of questions: I have the vents all closed while it sits. I read its best to leave them open. I would think thats an opportunity for bees/wasps to nest if you dont use it regularly. Is that an issue with anyone...