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I bought a 12lb Choice packer at my local costco today. Previously I only found them at the Business center. Hopefully this will continue....

Got a big party tomorrow, was thinking of bbqing the SNR 16.5 lb brisket today, so I did not have to to can overnight cook tonight for a SB party. Anyone done this, and if so, any discernable difference in taste serving a day later? Ive always served the same day.

I am cooking 2 briskets here soon on my 22" weber..1 is 17LBs and 1 is 14.5.....would most of you put the heavier one on the bottom rack? I normally cook one brisket at a time. I want them both to finish hopefully at similar times...!

I normally bbq brisket, ribs, pulled pork etc....but yesterday I did this: Found a 10Lber at Costco, decided to rub it, and place on the rotisserie. Cooked to 135, rested, sliced super thin, buttered some tortas and grilled them, piled the meat high and added some salsa on top. Wow I was most...

I have bbq'd many pork butts, (for pulled pork), kalua pig, and carnitas etc. I am looking to something "different" this weekend with a PorkButt (it is huge..like 9 lbs) I bought recently. WSM is fine, oven is fine too. What have you done different with superb results? Thanks!

I was wondering if the table top is heat resistant enough to put a deep fryer (small hamilton beach model). I was thinking of frying some sweet potato fries outside vice in my kitchen. Thanks.

I am not sure if anyone else has this problem, and I hope I describe it correctly. My issue is with one of the supports that hold the charcoal grate up. I think there is (4) of them. THe one on the top, towards the table has kind of bent inward towards the middle. WHen I put the grate int, it...

I have cooked many briskets with excellent success..however this weekend, I am getting a brisket from a friend who naturally raised the cow on his farmland. Do I need to cook this particular brisket any different? I am guessing it might be leaner being grass fed.

Put on a nearly 30lb chuck roll about 12 houra ago, kept temp at 225 to 250, and as of now, it is about 168 deg. 1) I have read to foil them at 165 to 170. Is this necessary? I did not expect it to be this high, this fast. 2) Does anyone use any finishing sauce when pulling them? Thanks-first...

I have used Penzey's numerous times, but if anyone can recommend any other good sites online. Penzeys is good, but with shipping can be quite pricey. Thanks.

Borrowed a large trailer smoker from a friend just to try it out. I discovered that that using the same rubs,sauces, etc that I always use, the product that I take off the WSM was/is FAR superior. I am not sure why, but although it took alot of work, the temps were kept stable (240 or so) with...

Just got back from my last deployment, and I can see I feel like a kid at XMAS now that I am going to light off my WSM tomorrow. Got the performer going tonight!! Brisket and Ribs tomorrow. Happy Holidays everyone!

Well I got it in the mail the other day, and used it for the first time last night. After like a year of wanting one, but never getting around to buying one, I took the plunge. Impressed with the quality and fit. Looks like it will last a long time. I started with a chicken, and was impressed...

Well my performer delivered yesterday and I must say I am most impressed. Broke it in right last night with steaks and kalbi ribs. Does anyone use the charcoal baskets? Advantages? I did not use it last night, was curious who does though...thanks.

My friend gave me some pinot noir grape vine wood. Can anyone tell me with they recommend to use it on? Any particular meat to BBQ with it? Thanks.

Got back yesterday from my 7 month deployment, and fired up the brand new 22.5 for the first time. Impressive size, worked well, as easy as the 18.5 I have had for years. Great to be back bbqing!

Does the new WSM with the deeper water pan work the same in regards to using a Clay Pot?

I see Chuck rolls are on sale at my local safeway, not having done one before when I pull it, what kind of sauce is recommended. I love that Fat Johnnys bastardized piedmont with pulled pork. Does it go well here? Thanks.

Has anyone smoked this, and tried to shred it, or is it to lean. I have had good resutls with beef chuck roasts.

It is in the SEARS circular today, BBQ pro upright dome charcoal smoker grill ($69.99) It looks like a WSM knockoff, with 2 doors and handles etc.