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I ordered the Genesis S-310 from Amazon last night. Really looking forward to it.

I built an outdoor kitchen last year for my WSM, grill, and cabinet. At the time, I made the grill space big enough to just take the side tables off my Charbroil and slide it in. The Charbroil is starting to fall apart and I am looking at replacing it. I was originally going to get one of the...

I put on 2-7lbs butts on this morning around 4:30AM. It is about 1:30 now and they are at 190. I will pull them off around 197 and put them in a heated cooler for dinner at 6:30 tonight with my wife's family.

I have been wanting to try a brisket and decided today was the day. I looked for a full packer, but could only come up with a 6 pound flat from Sam's last night. I lightly trimmed it and rubbed it with a mix of paprika, kosher salt, black pepper, onion powder, garlic powder, and MSG last...

Where do bears get cookies? Girl Scouts?

I have a flat going right now. This is my first brisket at all (could not find any packers last night). I am doing the high heat method and hoping for the best!

I purchased one of these after reading all the great things about them on here. The one I received from Amazon will not update if you get more than about 15 feet away from the transmitter. I can go into my sliding glass door about 20 feet from the smoker, and it completely stops updating. I...

I forgot to mention that yours was my inspiration. I am just much better with wood that masonry!

I am almost finished with a new outdoor kitchen/cabinet setup for my new WSM: It is framed with pressure treated 4x4 and 2x4, sided to match our hot tub (seen to the left), and has a tiled counter top to match. The cabinet is a Husky that was on sale at Home Depot. No refrigerator since I...

Surely 1880 is not the year since there wasn't a Weber until about the 1950s? Was that a typo?

The rub had a lot of sugar in it, so the ribs started to get pretty charred. Foiling them allows the meat to continue cooking without additional char on the outside. At least, that is how I understand it from reading the many threads on here.

Here is a pic at the 3 hour mark when I put the beans on the bottom rack:

Foiled at 3 hours, unfoiled at 4.5 hours, took off at 5 hours. These were some of the best ribs I have ever eaten. My wife agrees that they are as good or better than any we have had at both specialty BBQ joints and big name restaurants. My wife thought I was lying that there was no sauce on...

Still maintaining 240-260. Just opened for the first time at the 2 hour mark and spritzed with some apple cider. They already look awesome!

I have my first smoke in progress: 2 - Racks Loin-Back Ribs from Kroger's Char Broil Rib Rack BRITU Rub Kingsford Original Minion Method Start 2 - Chunks Apple 1 - Chunk Hickory 30 Minutes in and holding at 250 So far, so good ...

Thanks for the tips. Phil's is very similar to what I was thinking of. I will post pics when I get mine built.

My new 18.5" WSM should be here this week and I am excited to get started with it. I was thinking about building in a cabinet/counter combination on my deck for my regular grill and for the WSM. Has anyone done this with their WSM? How well does it work for access and for airflow to the...