Search results

We moved about a year ago, and I'm about to fire up the WSM for the first time since. But . . . local shops don't have ANY of the 8-10lb butts I used to cook. I can find a fine collection of 4-5 lb (untrimmed) roasts -- they look like full roasts cut in half. Figure after trimming, I'll be...

Just curious what temps you expect in the lid with all bottom vents CLOSED and the top open. This is with a 7lb butt on the top rack and no water in the pan. My WSM took a hit in a storm and the vents never worked again. I just replaced them but the bowl is not true any more so they don't...

I used to cook only packers, but I've recently found that 4-5lb flat cooked at high temp is such an easy cook that it can be a staple. I can decide Saturday morning that I want brisket for supper and pull it off with minimum prep time. Yesterday I got to try one with my new MAC knife which...

I have always served salmon with a basic brine. 1q water 1/2c kosher salt 1/4c brown sugar I let it brine 2 or 3 hours and air dry. Then I brush it with store-bought barbecue sauce (just a little) and let it dry again. I cook it about 90 mins at 250F. Seems like a can't-miss cook. I...

I have a dinner to cook next Wednesday and again the following week for Christmas Eve potluck. My idea was to fill the WSM late Tuesday with four butts (8lbs each). Then I serve what's needed Wednesday and save the rest for Christmas Eve. Should I save the butts whole or pulled? Should I...

I got a new Performer last summer and bought the Weber cover for it. The cover fits nice and snug and looks good when it's on. Trouble is that any reasonably strong breeze causes the thing to lift right up and fly off the grill. Anyone else have this trouble? I put a brick on the extension...

Hello all, I'm cooking a brisket for dinner Sunday, and the best option for me to cook it is overnight. I figure a 10lb brisket that starts at midnight will be done by noon. It might even be 8lbs after trimming. How best to keep the meat hot until 5pm? I can wrap it in foil and keep it in a...

I typically cook pork butts with 3 or 4 chunks of apple or cherry. I typically get a few wisps of white smoke during the cook, and the flavor is always very good. Today, I followed the Mr Brown recipe which totalled 7 wood chunks. There were massive clouds of smoke (still white at least)...

Not sure what forum to post this in . . . Last Wednesday during a severe thunderstorm, my WSM blew across the patio, slammed into the house, and rolled out into the yard. I was able to get the pieces back together, but one of the lower vents was damaged. The stop tabs are now flat against...

Quick question . . . I was preparing to make 6 slabs of BRITU ribs when I found out I only needed 3 slabs. Does the extra rub keep? I have it in an airtight container, and I plan to make the other 3 slabs next weekend. Anyone tried keeping their rubs or is it better to make fresh? Thanks...