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Thanks for all the good info, everyone! Jim, yes, I will leave the top vent just cracked open as I usual do. Thanks for the billows info. And Jerry, than you - I will plan to have them done 4 hours early. I do usually use a cracked open cooler to store them in to stay warm but avoid overcook in...

Good stuff - thanks Mike!

Thanks for all the advice, everyone. What I normally do is fill it with briquettes, drop and light a lighter cube in the middle, then assemble the cooker and add the meat. I have been starting the cyber-q right away, so it does spin the fan up until it hits the desired temp inside. I agree that...

Thanks, all. Normally I fill the smoker with briquettes - literally as many as I can get in there so that it wont run out overnight. I toss one lighter cube in and just let it go. Maybe this time I will use a bit less briquettes as you suggested.

Hi all - I am hoping for some advice on temperatures in my 18" Weber Smokey Mountain. I use an old Cyber-Q fan unit and generally set it to 225. I have done pork probably 15-20 times and it always comes out great, with one exception. When starting it up I usually end up reaching temps close to...

Bob - that is EXACTLY what I was looking for. I did not put in tvwbb. Thank you so very much! Matt

Hi everyone - I found an incredible smoked salmon recipe here a few years ago and can't seem to locate it now - it involved forming a pellicle and then using the snake method in my WSM. I remember several people made it for Sunday NFL games and a couple people said it was the best salmon they...

Thank you both! I did not see the other post, sorry. I am getting hungry looking at Rich's roast.

Hi all - I picked up a beauty yesterday, an almost 8 pound, 3 bone prime rib roast. I'm smoking it Christmas morning and see a lot of different advice regarding methods of cooking. I will plan on a final internal temp of about 120-125, resting to 130-135. I have 2 main questions: One recipe I...

Thanks guys - I am using a maverick thermometer to 160, but trying to plan to eat at 4 is tricky...I'm thinking of firing up the smoker at 11 and putting the breast on at noon.

Hi all - I was going to smoke my first whole turkey this year but decided on a bone-in breast instead (I'm roasting a 13 pounder in the oven as well). The breast I picked up today is fresh and 11 pounds. I'm planning on following the recipe here but mine is twice the size...

I am planning on roasting one in the oven, and smoking one in my 18.5 wsm, using this recipe as a guideline: http://virtualweberbullet.com/turkey3.html Both birds will be about 12-13 pounds. I'm a bit nervous about not having smoked one before, but I figure I'll either have a good turkey or a...

I am thinking of making ribs for this Thanksgiving, in addition to the turkey. We eat turkey for tradition, but to be honest it's not anyone's favorite. I figure why not serve 6 racks of ribs cut into individuals as well?

I've been doing pretty much the same as everyone else; I use the cheap green scouring pads to brush off any flaking deposits but otherwise don't clean the inside of my WSM. I scrub thick charcoal deposits from the bottom with a grill brush as needed, and wipe the outside clean with simple green...

Looks delicious! I haven't made chili in a couple years now. I think I will try this, thanks!

Looks delicious!

the dog had no complaints! She would eat a tire if she was hungry enough.

Sounds delicious - I can't see the pictures either for some reason. I have never seen a tri-tip for sale. I may need to order one.

Thanks all - my wife doesn't care for beef ribs much but I love them. Fun for presentation, too.

Made some beef ribs - Rubbed them with spog and let them sit in the fridge overnight, then smoked them with hickory and oak at 275. The 5.15 pounds took about 6 hours, then I let them rest in a cooler for about an hour while I made some mashed potatoes. Also served them with a cucumber salad...