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This is the first time cooking on both top and bottom rack in my wsm. I am cooking 2 9lb pork butt's and am interested on any tips to try to finish them about the same time. Do I need to rotate racks half way through? Any other advice is greatly appreciated. one more thing... I cooked a 10lb...

I have been using the BRITU rub but each time adding a bit more brown sugar because I thought that was what I liked... Well, I this past time I think I finally realized it wasn't brown sugar I was missing, it was the kick, or bite to the rub. I get enough sweetness from the sauce and like it...

I just threw on a brisket for an overnight cook with my new ET-73 but I am getting a higher temp reading on grate than I am with the lid therm. Lid is reading about 160 while grate is 180 (temps still climbing of course)

*IMPORTANT* Please keep in mind that I/we are not sure yet if there was even a grate update for the '09 18.5WSM. It seems I may have accidentally stirred up some confusion off of information given to me earlier. We are still waiting for a reply directly from Weber to confirm the '09...

So yesterday I smoked 4 racks of spare ribs and felt that they didn't hold as much smoke as I would have liked. I have a rib rack and cut them in to 8 half slabs and all but 1 fit in the rack (last one was placed on top). It was a pretty tight fit and kind of a pain when trying to rotate/flip...

I just got back from the store with a 10lb Boston Butt Blade Roast and I noticed the bone is still in. Is it hard to remove? Do I remove it? Should I be expecting a 19-20hr cook time for this bad boy? It looks like the fat is pretty well trimmed but I may be trimming off a bit more...

I want to try to smoke my first fattie but am looking for some suggestions. My plan is to buy a roll of hot and a roll of maple Jimmy Dean. For the center I am thinking pepperjack or provolone along with maybe some bacon? (cook the bacon first and then add it or add it raw?) Any tips? Thanks...

I was wondering if foil is necessary during the final stage in order to get fall off the bone tender Spare ribs. We cooked some up yesterday and they were pretty tough after 6 hours of smoking (temps fluctuated between 180&200 for the whole smoke, bad wind and couldn't get them up)..to be...

Ok, so this weekend I will do my first smoker. Last week my buddy smoked some ribs and I couldn’t believe what I was missing out on (used to do them on my grill via indirect heat). So, yesterday I bought my WSM 18.5 ’09 off drugstore.com (great price). Well, even though mine doesn’t come till...