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This year we made some cold smoked salmon for Christmas. Here are some images: https://skydrive.live.com/redir?resid=ABC6D5C8F8B7D5DC!825 :rolleyes:

Nice Mini WSM. How is the inside of the barrel coated?

This looks great. We also plan to make two smaller butts the next days. :)

Good morning, here comes the recipie: The day before grilling Take 3 pounds (1.6 Kg) for about 5 people, sliced in about 1/3rd inch thick. Prepare the "brine" as follows: - 3 Tsp Mustard seed - 3 Tsp ground cilantro (coriander) - 3 Tsp black pepper - 2 Tsp tyme dried - 2 Tsp chilii flakes...

This week I try a new recipie and my rotisserie for my Q300 grill. The grill with the rotisserie inserted looks like this Saturday morning I prepared the Gyros and let the meat in the fridge over night. The meat slices have been folded and then put on the rotisserie. After about 90 mins...

Its an original Weber product. I purchased it for about 120 USD in Denmark. Normally items come to the US at first.

Hi, I am sorry when I made the list the rotisserie should have been separate. This one I bought in Denmark. Here is the link: http://www.webergrill.dk/Produ...uctID=17524-at-SHOP3

Hi, I use a Q300 and operate it with the following gadets: - Cast iron griddle from Weber - Rotssierie for Q300 from Weber - Bread roast holder - Weber Stlye Smoker box - Small and large vegetable basket from Weber. - Large fish holder from Weber. I bought most of the stuff at Weber Palatine...

I have my propane container connected, but close the valve at the container after usage.

Hi, we either use an extra grate or a stainless steel pan from IKEA (Konics). They come partially with grate. Using such a pan greatly keeps the food off direct heat. We make usually our Christmas duck this way. Happy Holidays!

I also keep my grates, as written before, they are seasoned. Brush them and keep a bit oil on. When I clean them I put in a water pan over night. Next morning I brush away the dirt - do this from time to time. Alternative is to purchase stainless steel grates from Weber.

From my One-Touch Premium I remove all ashes every time. My WSM I clean occasionally. The charcoal bowl is cleaned every time to ensure good heating; the ring I clean with warm water and soap when it gets too sticky, depending what I did in it.

I decided for the 22,5 inch because the price difference between the 18.5 and 22.5 is not that big, but it offers more possibility resulting by the size. Another reason is that the WSM is a long lasting device. Would be sad to regret to get the smaller one and then change to the larger. But...

Hi, for a long run like pulled pork I ignite about 10 coals in the chimney. Then I pour them on a bag (10 Kg = 20 pounds) of Dancook coals. Wood chunks close by the center. Leave the cooker open 5 mins. Then assemble the cooker The water in the pan is usually around 80 F warm. I open all vents...

It was our first trial on the WSM. The carrots turned out fine but it takes longer to cook them ready. For the carrots expect an hour, dependend on the thickness.

We finished the last piece today Now making plans for the next weekend....

Our first two sessions last weekend make the WSM my favorite. My wife was a bit negative against the bullet. She liked the shape but foud it is big. Now she loves the bullet ;-) See what happens next weekend....

The ribs were very tender. We enjoy the remaining food during the week. Interseting was the usage of beech wood. We took two smaller chunks only. Beech is intense and it turned out it was right. Our first two trials on the bullet turned out fine. It really runs like a machine, temperature...

Today morning we started the WSM and the rips where ready by 2 pm. Total cooking time 5 hours for 6 pounds of ribs. We used two chunks of beech wood. Great flavour. https://skydrive.live.com/redi...ABC6D5C8F8B7D5DC!680

Inside-Out WSM Smoker. Not bad. How much can I smoke on that? Do I have to be in a burning forest to get sufficient smoke ?