Search results

Going to add my voice to the many over the years singing the praises of this simple but absolutely wonderful, deliciously complex sauce. Love the vinegary tang, but was curious what people have tried to make the ketchup slightly less dominant. The ketchup seems less up front when it's warm...

My noob opinion is that while water isn't neccesary, it definitely seems to make maintaining a low and slow temp even easier than it already is. Any temp swings also seem to happen much, much slower. Other materials, sand, clay saucer etc may mimic that however. I've only had experience using...

Super impressive fuel efficiency. Like everybody else, seeing your posts make me want this thing even more. Keep em coming;-) Awesome looking pork.

Thanks everybody for looking, and the kind comments. Will definitely check out the pepper beef recipe. It looks and sounds incredible.

Hi everybody. I'm a relatively new WSM owner, but really started BBQ-ing last summer with ribs and pork butts. Decided it was time to try some beef, but still being a little intimidated by brisket went with the lower time & cost option of chuck roast. These things both had a gnarly thick...

Just found this here: http://www.kamadoguru.com/topic/27247-1st-its-weber-next-is-blaze-grills/page-2 "I saw the new Weber product today. It's not a kamado of any sort. Weber has a sustained competitive advantage in bending metal and Kettles. They would be stupid to get into a small niche...

Unfortunately, I have to agree that so far I've not been too impressed about their communication. I've emailed a couple times just to see when the 22 in door will be available again and have had no replies.