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I would like to smoke up some salmon useing the dry rub and finishing rub Jim Minion uses which I found on the virtual weber bullet home page. The problem I have is that I will be mailing the salmon out of country and due to the estimated delivery time I am concerned about spoilage. I can not...

Hi Everyone I would like to upgrade the CHEEZY doors on my two wsm 22 inch cookers. I have lined the doors with foil and that helps a little but I am still losing heat. Weber manufacturing Ex's if you are reading this, design a door of the same quality as the rest of the wsm cooker. Any...

Thanks to everyone for your recommendations. i think this might just work out. one last question. what are all of your thoughts on rotating about 3 hours in. i plan to wrap at 165* which is usually about 5 or 6 hours into the cook with 4 butts depending on the weather here in Montana. I...

Hi six and thanks for the advise. i read an article that recommends not water but about three inches of sand in the water pan. Any thoughts on that?

I am cooking for a large group in a week. I have two 22 1/2 inch WSM and would like to cook 6 butts in each smoker, 3 on each rack. The butts i will get weigh about 8# capped, trimmed and ready to be pumped. I have room, although it is tight, for three on each rack but I am wondering about...