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Although I live alone, I frequently barbecue 4 racks of spareribs in my Weber Smoky Mountain at once and freeze most of them. Here's my question: Once I remove them from the pit, what is the proper procedure regarding cooling them down prior to putting them into the fridge or freezer? Should I...

Hi. I'm looking for a charcoal basket with a handle to replace the original ring and grate in my 18" WSM. If you could supply a link it would be helpful. Tired of carrying the entire lower unit around when it needs to be emptied. Thanks.

I've got a 22" Weber 1351001 One-Touch Gold Kettle Grill and an 18.5" Weber Smokey Mountain Smoker right next to it. While waiting for the heat to come up on the WSM the other day, I thought about the only negative aspect of that WSM, emptying the ashes. I looked next to it and saw my Weber...

Does anyone know where I can get an aftermarket charcoal basket to replace the grate for my 18.5" Virtual Bullet?

I have a question: When utilizing the 3-2-1 Method for barbecuing ribs, or when you wish to wrap a brisket after a certain point in order to steam it the rest of the way, I've heard of using foil or pink butcher's paper. Has anyone had any experience with placing the ribs or brisket in an oven...

I ran into a problem the other day while applying the 3, 2, 1 Method for barbecuing a rack of St Louis cut ribs in my Virtual Bullet using a rib rack. I cut the slab of ribs into four single serving sections first to fit the rib rack and rubbed them down well. I monitored the smoker temp via a...

Hi. I have a Virtual Bullet. My favorite is pork shoulder done low and slow. I bring the shoulder to 205 degrees with a pit temp of between 225 and 275. Takes forever but it's worth it. Here's my question: In all of the research I've done, I have never seen a perfect temperature stated for...

It seems that bbq discussions regarding beef are generally limited to brisket and ribs. I recently purchased a Virtual Bullet and have had success with pork spareribs, turkey breast, and pork shoulder. I want to make pulled bbq beef. What would be the best cut of beef that would have marbling...