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I've had a taste for kabobs lately and was wondering if any of you guys toss them on the smoker? I normally make them on my gasser but I think the addition of some smoke might be nice. I was thinking of a high heat cook in my wsm would do the trick. What are your thoughts? TIA Vince

With the recent holiday I have been thinking about making a corned beef on my wsm. From reading over the years I think most guys make pastrami with a CB. I believe that you have to soak the CB in order to do this and I also have been craving a Ruben. Lets see what some of the members have been...

I bought a ready to cook smithfield ham that I want to make on my weber smoker. On the package it really does not say what temp to cook the 9lb bone shank cut ham. It just says slow cook. I know that we want the inturnal temp around 150* to be done. However I was planing on making a standing rib...

I picked up some bone in country style ribs the other day and would like to make them on my gas grill. My idea was to brush some mustard on them and then rub them with some Wolfe original rub. My grill is a 5 burner so I figured I would run an end burner on each side and cook the ribs in the...

Hey guys I have a couple questions concerning Larry's rubs. Tonight I wanted to do an overnighter with a couple of boneless shoulders. Then tomorrow I want to make some ribs. This will be my first time using his original rub on these. My question is do you guys use a mustard or oil to help...

I have been wanting to get a second charcoal grate for my wsm. My thoughts were I could crisscross them in order to keep lump/charcoal from falling through. A lot of guys talk about doing this with another grate so I was thinking about giving it a try. I find that a bunch of the smaller pieces...

Not sure if any of you have had this issue but last weekend it happened to me. I was making DrBBQ's Chicago style Italian beef sandwiches.http://www.bbq-brethren.com/forum/showpost.php?p=785965&postcount=10 My first step was to sear the roast a for 30 minutes at 450*. Then remove from the oven...

Hey guys I'm making a 7.25 rib roast and a 12.25 fresh BB turkey on Thursday. I'm doing both using recipe's from the site here. The turkey using this method http://www.virtualweberbullet.com/turkey6.html and the rib roast using this method. http://www.virtualweberbullet.com/ribroast1.html...

How many of you use foil or just leave it out of the cook? I read the cooking topic's page and it seems that it can be done both ways. In the past I have foiled when doing the HH method. When doing low and slow I have usually foiled after about 4 hours. In the cooking topic's page Chris foiled...

I have been wanting to try new things with my wsm. Well this past weekend I made a London Broil(I think it was a skirt) and some ABT's with a twist. For the London broil I made a home brew marinade. Basically a bunch of stuff mixed together consisting of a beef marinade, Italian dressing...

I bought two of these last week that I believe they are a skirt cut buy one get one free!! I plan on making one tomorrow on either my grill or on the wsm to start doing a reverse sear method. Defrosted and waiting! What are you guys doing for the seasonings or marinades? I was thinking about...

Ok after doing ribs on the wsm about a half a dozen times I still am working on how I like to do them. From searching the forum here it seems that we always refer to ribs as spares or baby backs. The ribs I usually get say Pork Loin Back ribs from Hormel. They weight in at about two and half...

A couple weeks ago I did my first chuck roast on my wsm here. http://tvwbb.infopop.cc/eve/fo...80069052&m=206108272 I decided that I would try it again with a taco seasoning and also doing a low and slow cook. Basically running the wsm at 250* with water in the pan. My cooker always seems to...

Been looking at this cut at the store lately and wundered if any of you are making them on the wsm? I bought one to try out now I just need some direction. I looked on the cooking topic's page and the one there looks like a whole roast to make pulled beef. Can I do the same thing with a cut...

Well I decided the other day I wanted to do some BB ribs for a Sunday dinner. Had a long day today sitting in a transmission seminar for work. Then it hit me....how about making some butts tonight for PP for a couple lunch's for the week. Figured it would be nice for the crew at work and what we...

I started two butts tonight at 8:30 that weighed in at about 4.5-5lbs each. I did a minion start and the temps at the lid have been between 275-300* with all the bottom vents closed the whole time. I think I started with way to many lit coals. My bad. Just now after 3 hours I decided to install...

I am putting together my rub and my recipe calls for 2 tsp ground sage and just realized I only have rubbed. How much more rubbed should I use to make this work or is this just a bad idea all together? I am trying to get a couple butts on here in the next hour and just figured to double the...

I usually buy and smoke however I plan on making a couple this week that have been in my frezer for a couple months. How do you do it and for how long? I just took them out tonight and put them in the frig. I figure a couple few days and they will be ready. How are you doing it? Thanks in...

Just wanted to post up to not only say thank you for all the advise I have received here but also to share my cook for today. I would like to give thanks to the members of this site. Special thanks to K Kruger, Larry Wolfe, Steve Petrone, Bryan S, Chris Allingham, LarryR and a few others that I...

Just curious is there an advantage to doing it the night before? I made my rub today for tomorrows smoked brisket. Was thinking about doing it tonight to let it soak in a bit. What are your thoughts? Vince