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You have to turn the mid section upside down for it to work with the grill bowl and lid. WSMs and the Grills are the reverse of each other in how the sections mate together.

Just made this but with a twist. Ditch the cheese and tortillas,pPut the enchilada sauce right in the pan with the pork mixture. Serve over egg noodles. Mexican Pork Stroganoff!

I tried a slightly modified version of the pickled pig method last night and was pleasantly surprised by the results. First change I made was to use butter not that fake stuff. I tried both boned and aggressively trimmed bone in thighs (5 of each since there were 10 in the pack). I have to...

It only took 8 years. We're so good it takes two e's.

D'oh! Actually, I don't think any paint is gonna stick to the weber factory finish very well. You'd have to rough it up pretty good first. That's why I have not tried it on one of mine. Why mess it up when it's still shiny? Maybe some day if one gets too beat up.

I think this place has been posted here before but their paint is designed to withstand up to 1200F. I've toyed with the idea of painting one of mine but haven't pulled the trigger yet. http://www.grillpaint.com/GrillPaint.aspx

See here: http://tvwbb.com/showthread.php?34767-linking-photos

Alan, You need to tell us more about the contest. Who is sanctioning it? What are the garnish rules? What meat categories are you entering? Is it a one or two day event? What are rules on seasoning in advance? The advice you need is dependent on knowing those factors

Use the cut that is there as a starting point to butterfly the butt. It should look a bit like an open book when your done. Rub it up and cook. You'll get double the bark and you reduce the total cook time.

I rarely take the food out using the grate. Insulated gloves or tongs and right to a foil pan. The reason I use it this way is because I can get new grates from HD and don't have to order a new one from weber. I'm lazy and don't put too much effort into grate care when I can get a new one...

Do you remember what part of the bird were the medallions from? No garnish does leave extra room. I usually do KCBS contests so the garnish takes up a bit of room.

Goodness how did they fit all that in the box? Must have been tiny thighs.

I just use a second top grate. It sits on the bolts instead of the bracket so it's little higher but easier to replace. Just need to tilt it a little to get it out. This works on both the 18.5 and the 22 inch WSM.

The last contest we got the chicken from Tower poultry in Milwaukee. Chicken and Turkey is all they do, if it's not fresh from them then there's no such thing.

I think my problem is in the taste. I've been doing my variation on the jumpin Jim method (marinade, rub, smoke, wallow in sauce and then set it) and it used to score really well. Lately not so much which leads me to believe the judges tastes have changed. I've played with the rub and sauce...

Haven't posted in a long time but I know you guys the best place for help. I used to rock chicken, lately I couldn't get a call if my life depended on it. Even pulled out my old technique this past weekend. 4th from the bottom, ugg. We could have been close to a top 10 finish in Mason City...

WOW! Thanks for the great preview Chris. I wonder if they'll be out in time for Christmas? I might need a bigger tree. Kirk

They do sell Glow-in-the-dark paint now. Not sure about the heat it will take, but imagine walking to the port-a-pot at a contest at 3AM and seeing a glowing WSM!! You'd get several people to rethink thier contest drinking habits. I'm seriously thinking of trying a new pain job on one of my...

I've cooked in temps of -5 F, with -35 Degree wind chill. Some of the best briskets I've ever made. The temp won't hurt, well won't hurt the smoker at least, it's the wind you need to watch out for. If it's going to be at all windy make sure you have a good wind block set up.

Everyone I know who has a BGE loves it. Only problems they report to me are the weight,the large is quight heavy, and capacity ,only one rack. So, if you won't need to move it alot or the room to make alot in it, use i'm sure you will love it too. With good lump charcoal I've heard you can go...