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I have 2, bone-in, 8lb (untrimmed) butts, and 1 4 lb deboned/trimmed butt. Roughly how long would you gestimate it's gonna take in the WSM?

Chris: I just want to give you an e-pat-on-the-back. The Virtual Weber Bullet web site continues to amaze me as one of the most up-to-date and useful sites I've ever used. I've corresponded with you before regarding including the history of the Minion method and adding a section for what NOT...

In a couple of hours, gonna start an all-nighter of 2 9lb pork butts that have been mustarded/rubbed since this morning. Thanks to Weber & the Minion-method I'm thinking I'll do quite fine. My new wireless thermometer will come in handy as it sounds an alarm when hitting a min/max temp. Life...

There is no question that the "Minion Method" works; especially for long burns. What I'm curious about is the history behind it. How/when did you come up with it? What prompted you to come up with it? I suspect there was some inital debate as to its merits, or not. Can you talk to those debates?

My first attempt at Chicken in the WSM had mixed results... This is what I did: - Brined two 4-5lb birds overnight. - Rubbed the birds with olive-oil and sprinkled with rub. - Used the beer-can throne. - Used maple-lump + peach chucks + apple chips. - No water-pan/bottom grate. - Chicken...

I'm putting together my list for Santa.... What BBQ books are "Must Have".

I've used the BRITU numerous times with great success, as well as the sugarless rib recipe. I want to try something different. Any ideas? Somewhere I thought I read about smothering the ribs with yellow mustard before the rub - kinda like you do with a pork butt. Anyone tried this? Any...

My Polder is acting funky after a spring/summer's worth of use. Last weekend, the alarm was going off despite having it turned off. Today it was reading in Celcius - ignoring the switch setting on the back. Since the Polder has magnets on the back I thought I could put it right on the WSM. I...

Thanks to everyone here, I am a hero to my wife and daughter. Last night, at 11:30pm, I put on a butt and brisket. At 6am, after a night of a low of 45 degrees outside, the WSM was pumping along at 225 degrees. I refilled the waterpan, wrapped the brisket in foil, turned the butt, and went...

I was smoking as usual, when it was time to refill the water pan. To my anguish, as soon it was full, it slid off the pegs and emptied about half its contents into the firebox. I immediately removed the meat, as steamy ash was going everywhere. I took apart the top, refueled with chips on...

This is probably an age-old discussion, but for us newbies I thought I'd bring it up... Many BBQ "purists" swear by lump, and scoff at using briquetts (Kingsford). To recap the pros and cons (from what I read): Lump Pros: No binders/additives Flavor Lump Cons: Availablity (in my...

What techniques do you have to keep the temp down? I was using lump with the minion method doing BRITU and sausages. It was 90+ degrees outside. My WSM is in the shade. I could not keep the temp below 250 and sometimes it soared to 280+. And that was 250 on the bottom grate. Bottom vents...

What is Tri-Tips and how do you smoke it?

Call me anal, but I try to track/log my BBQ techniques. Does anyone have a Palm Pilot database for tracking BBQ cooking?

I live in metro-west Boston. Anyone know of good source for meat, especially brisket? All I can find are 4-5 lb briskets in the supermarkets...and they are NOT CHEAP! Thanks! Jeff

I have an 8 lb butt, and a 5 lb brisket. I'm guessing that they both will take about the same amount of time, right? I figure the butt on the top rack. Does this make sense?

What is the recommended way to initially add water to the water pan? How about how to refill it?