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Been away for awhile after some health issues and glad to feel well enough to rejoin the brethren. I have a gen 1 22” WSM I’m going to fire up Sunday morning for a watch party. I have a whole pork loin and some baby backs. I thinking the biggest change I’m looking at is the variety of fuel...

Been away from here for quite awhile due to some serious health issues and I’m glad to say I’m much better. Glad to be back. shreveport, LA

Kroger has spares for 99cents here so I went out fairly early and stocked up. Trimmed up one rack for a lazy Saturday afternoon smoke and in my haste to get started, I forgot to put the charcoal ring in. Thought it looked kinda funny but I couldn't figure it out. Anyone else do this?:wsm22:

IF I'm not using both racks, instead of foiling the bowl I just use HD foil and cover the second grate and curl the corners of the foil under the grates to hold it in place. It catches most of the drippings and some do fall into the fire but it's not a problem for me. BTW, the Weber shovel/ash...

Spare ribs where I live are really cheap this week so I'm going to get a couple of racks and use the 22" to smoke 'em using pecan. Collards in a big dutch oven on the Weber silver and dirty rice to go with 'em. Gonna bring myself some good luck, wealth and health this year.

I scored a bone in pork loin and need some rub/brine suggestions. Buehler, Buehler.

Bought a picnic shoulder, scored the hide, and injected with Cajun Power Garlic, L&P, and peach nectar. Rubbed it with the usual butt rub. Am I missing anything, especially regarding the hide?

I use an Accusharp. It may not be good for my Henckels, but I'll use it all day long on any Sani-safe knife I have, including serrated. what say you?

We dodged Isaac in Shreveport today as it looks like the drier air to the west really took it out of the westerly spin. So with college football this weekend, Labor Day on Monday and my birthday on Tuesday, it seems to me that I will be burning something soon. Gonna be 96* on Monday, so a long...

I took mine to a Mardi Gras parade a couple of years ago and smoked some ribs. An older woman there was so impressed that she bought one and has only used it about 4 times. My B-I-L with whom she works, would like to buy it but I think she wants almost full price. What would you offer?

How about a downloadable, printable time, temp, vent chart. I know I could probably make one with Excel, but a uniform TVWBB chart would be pretty cool.

I want to purchase an 18" charcoal ring for my 22". If they are on the Weber site for replacement products, I don't see them. Do I need to use the '800' number and call Weber? I bought a 22 for tailgating but I would like to use the thing more often at home with out having to use the big ring.

I've got a 35# whole pig, not split. My B-I-L has a big trailer mount smoker we're going to smoke it on. He wants to stuff the cavity with apples, onions, and garlic and truss it up. When should we put it on for a 2:00 eat time? Thanks

anybody have any recs or opinions on this item? You can view it at 'cooking.com.'

I need to cook 3 Butts for an late afternoon or early evening dinner for about 24 people on Wednesday. The problem is that I go to work at 4AM and would probably set the 22WSM up Tuesday night so I can get up and light it about 3AM and I would have to leave the smoke unattended until about 1PM...

I have 4 beef tenders that I've rubbed down with some whole toasted cumin (ground it in a spice mill) cracked black pepper, smoked paprika, lime juice, olive oil, garlic and kosher salt. Hope it tastes good.

Is the transmit icon always on when in use? If I press the TX button, the icon will flash and then go out on the transmitter, but doesn't display at all on the receiver. Am I doing something wrong. I am a moron technologically!!!

I was chosen as a semi-finalist in Gnarly Head Winery Rippin' Ribs contest on May 13. One of twenty-five picked to go to MIM to compete in their side contest. I am honored to have been chosen. The bad news is I can't get off of work on that short notice. OH WELL!

I have 3 leftover tenderloin steaks (some guests didn't show.) They're cooked medium rare. I'm thinking about making some tacos or chili with them so my question is would you slice the steaks thinly or cook a little more and shred the meat? Anyone with any ideas? thanks GEAUX SAINTS

I got a 5# bag of yard bird qtrs for $0.39/Lb. Rubbed down with a some crawfish boil and throwin'em on the 22WSM and watch the Who Dats. weather not too bad here in north LA.