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I am cooking some Johnsonville Beer Brats up tomorrow and wanted to try something different. I usually just cook them indirect on the kettle for like 20 minutes at 350-400 and then hit them direct at the end for a few. I wanted to try to actually cook them in beer. I have heard of people cooking...

I am sure some of you know who Phil Rogers from the youtube channel Phil N Florence was. I have some bad news as he passed away this week from a heart attack. I have gotten some of my best recipes and cooking techniques from him. He was always a joy to watch as you could tell he put his heart...

I've been hitting ribs hard lately to try different techniques and need a break from pork. I plan on cooking either a spatchcocked bird or halves. I would usually cook this in my kettle but want to try it in the WSM. I am curious to see if it gives it a little different flavor profile since the...

I trimmed my first set of spareribs today and cooked them up on the WSM 18.5. It was a lot easier than I thought it would be. Smoked the rib tips along with the rack and both turned out pretty good. I also cooked the flap and scraps for the dog. I used the modified 3-2-1 method by Chris...

I noticed when I utilize the lid holder that is welded to the underside of the lid, the rim of the lid scrapes up against the aluminum legs. Anyone not use the lid holder because of this? I understand its an outdoor grill but I like to keep my kettles and cookers looking nice. I've been just...

How does everyone cook their boneless skinless chicken breasts? I usually brine them and cook them indirect in the kettle. Was going to try and cook them direct for a change. Hopefully brining first will keep them from drying out. Looking to produce a nice char grilled flavor. Anyone have...

I've been thinking about getting a 26er lately and wanted some insight. I already have a WSM 18 and a 22 inch Kettle. I wanted something to cook larger portions for the few times a year I cook for 6-8 people. I would be cooking things like turkeys, ribs, wings, and random bone-in chicken pieces...

Fellow BBQers, I am looking to purchase an ATCU for the purpose of overnight cooks. I do not use water in the pan so my temp can swing a little bit in the 18.5 WSM. I do not mind a little 20-30 degree shift but not quite comfortable with going to sleep and leaving it. Would also like to use...

I've been grilling and smoking on a Weber Kettle for about six years but recently purchased a 18.5 WSM and love it. I currently have about 10 cooks under my belt and look forward to learning from the Pros on here. Getting ready to cook a 7.5 lb bone-in butt tomorrow :wsm:. Wish me luck.