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Hi - so at costco chuck is 5.99 or top round 6.99 lb and I grind my own beef for burgers etc brisket while big at like 11 lbs or so is 3.79 lb seems to have enough fat - meat to just carve up and grind for burgers and freeze beef? anyone do that?

So a knob on my 670 breaks. I go online and open a case with weber. They respond not covered (i know it is) I call I get someone and they it is covered. There was a phone issue but they called me back! They said they were sending a complete set. Two days later - a complete knob set. Bravo Weber..

Hi - Just added these. Nice cheap upgrade. The weber wheels are kind of dinky https://www.amazon.com/dp/B08DCRFZ7L/?tag=tvwb-20

Hi Looking to make some nova lox at some point. I have a pellet smoke tube and 18 wsm. I realize that you have to cold smoke some say for up to 24 hours. For those that have done this with a 12 in pellet tube- how many time did you have to refill? What happens overnight? I really do not want...

Ready for wrapping

Hi Have smoked gouda and cheddar. I used a 12" tube and pellets -3 hours . Kept in bag overnight and sealed for 4-5 weeks. I came out awesome! Now I want to try some softer cheeses like provolone and mozzarella. What is the method? Less time in the smoker? Same? What about storage before...

Hi Have smoked gouda and cheddar. I used a 12" tube and pellets -3 hours . Kept in bag overnight and sealed for 4-5 weeks. I came out awesome! Now I want to try some softer cheeses like provolone and mozzarella. What is the method? Less time in the smoker? Same? What about storage before...

Smoking cheese. 1st attempt. 12 in smoker tube filled with apple pellets. 4 lbs cabot cheddar 2 lbs gouda. Just put it in 10 minutes ago. It's about 34 degrees out. Crossing my fingers!

So I was thinking about buying a foodsaver (45% off with kohls coups) and was wondering how long smoked cheese can stay in the food saver bags? I see from posts you need to keep it in bags about 30 days or so but will they stay longer?

Hi New to the whole smoking thing. Planning on 10-12 boned thighs and 5 or so large boneless breasts tomorrow. Going to brine them in the morning and throw them on about 3 pm or so. I want to give the chicken space to cook. Do you recommend breast on the lower grate and thighs on top or vice...

Hi New to WSM Have a Summit 670 and have used it smoking chamber a number of times followed the basic Chicken recipe and came out great! Great website - tons of Info!