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Just bought a roll of Nomex for the BGE..will work on the WSM for $12.99 shipped on ebay made by BBQ gaskets

I have 2 kids. It's not worth it. I'm dumping them ( the pork butts, not the kids). The meat smells great, tastes great and yep I'm fine so far. If they got sick I wouldn't forgive myself. I fought to try to keep the butts due to the effort put into cooking them. On the positive side, I get...

Thanks for the advice. I ate a chunk yesterday and so far, so good. I came home for luch today, pulled some more and heated it till it was sizzling big time in a bowl in the microwave 2+ minutes. Tasted great. I decided, since I'm working at home this afternoon, to thoroughly re-heat the...

I am very clean with my food, and I rinsed the butts thoroughly before I applied the rub, and they went to the cooker, cooked 12 hrs and when stright from the WSM to the oven for 2 hrs and straight from the oven to the refrigerator. I wish I would have thought to go ahead and do a quick pull...

I've read that you do not want pork that has been left under 140 and over 47 f for over 4 hours. I have a very interesting situation. Please forgive me if this sounds stupid to anyone, but this is the first time this has happened to me, and I've cooked several pork butts. I cooked (2) 6 lb pork...

I bet that is covered by Weber's Warranty. They replaced the triangle support section of my One Touch gold due to rust. Call custoemr service and tell them what happened. They will probably send you a new lid.

3 years ago, a local Lowe's had a close out sale on the lighter cubes they had in stock. I bought several boxes, so many that I just finished using them up! I've never had an off taste from using them. They are alot better than newspaper, but newspaper is cheaper.

Tom, I would call them back. You may have got hold of someone that really doesn't understad that the vents are rivited on. When you look at the parts diagram for the WSM at weber.com, the diagram shows the vents as being replacable. We know they are riveted on. If you try to drill that one...

Even when I let my chicken "dry" in the fridge, I had it loosely covered with foil. I was unconfortable about letting the chicken sit out open in the fridge. I guess, since nothing can get in there and the air is dry, it's ok to do it.

According to this cooking topic: Perfect Chicken Skin Patting the chicken dry helps removes moisture, and aids in getting crispy chicken skin. I patted the chickens dry, but then for some reason I thought I needed to spray the chickens down with olive oil which defeated the purpose.

I've followed Chris' 1 hr perfect chicken skin directions before on the WSM cooking chicken breasts, legs, thighs etc. Tonight I cooked and butterflied 2 chickens I bought at Sam's. Both were Tyson chickens, and they were already enhanced so I couldn't brine them. I wanted to do something...

I've heard so many good things about Maple Leaf hardwood charcoal briquets, what about Weber's brand? I've seen it posted that Weber's is considered 100% hardwood, but someone told me sometime ago it was the same thing as Kingsford. Is this true? I bought 1 bag of Weber charcoal 1 time, and I...

Is the Tri-Tip considered better than the sirloin tip? I looked for tri tip's at Sam's and couldn't find any. They had plenty of large sirloin tips, 11+ lbs ea. Would you prepare the sirloin tips like prime rib, or like tri tip roasts?

Is skirt steak very close to London Broil, or flank steak? Would Flank steak work on a WSM?

I used a mixture of orange pellets in a tinfoil pouch,and a few chunks of real cherry wood on the ham and turkey I smoked in the WSM for Christmas. They turned out great! I have used pellets in my One Touch Gold before for smoking while grilling indirect. I like them.

Grilla Gloves are basically welders gloves, in Red and Black. I got mine at BBQ's Galore, but you can go to Lowe's or Home Depot and get a pair of welding gloves that are made identical, but just different colors. Grilla Gear or welding gloves are the best bbq mits you can get.

I'm using one, and it works great. I've had it about a year.

Thanks Chris! I just finished the first WSM cook. I did a fully cooked ham ( since I have plenty of Kettle cooked Turkey, why not). I was so impressed about the way this thing held its temp. I followed your directions for fully cooked ham, but I did it with a dry pan and cooked it at exactly...

I tweaked the bowl, a little too much. I had small cracks in the finish around the endge of the bowl. Not many, and I was able to dab some bbq black grill paint in those areas. To see them you'd have to get down on all 4's and look. In the end, the bowl measured 18 5/8 equally all the way...

I put my WSM together tonight, and it looks like I may have a slight out of round condition in my charcoal bowl. The Center section appears to be acceptable between 17 7/8 and 17 14/16 all around at the bottom. I measured at 12:00, 3:00 and in between 12 & 3 like it said in the troubleshooting...