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Just want to put in a plug for Country Style Ribs. They are cut from the Pork Butt and therefore not really a "rib". But when smoked or grilled, these babies are really, really tasty. I grill them. They're done in 20 minutes or so. I'll wet them down with Soy Sauce or Worcestershire - then I...

Greetings my BBQ Brothers and Sisters. What do you do when the hot summer sun hits the lid of the cooker and sends the dome temps up from 250* to 300* or more? Thanks for your help! Frank

Assuming you've started your WSM using the minion method, and your cooker is at the temp you desire --- how long do you wait after adding the wood to add the meat? Or do you add meat and then wood right away? Thanks for your answers? :wsm22: :blackkettle: :cool:

On my last two cooks I've had trouble keeping the temps below 260 dome. 300 top grate. I started each with a full charcoal ring and 50 lit briquettes. I've had boneless pork butts on since 10am. 10 hrs later, they're at 175. Been wrapped in foil for an hour. Was using the Pitmaster IQ-110 but...

Have any of you tried putting your WSM cooking grates in a self-cleaning over and turning it on for 1-2 hours? Any problems???? Thanks for your help, Frank

Found this beauty at www.anotherpintplease.com.

I recently decide to add a grill gate thermometer to my 22" WSM. So I ordered a replacement for the dome. (They won't sell you one if you tell them it's for a modification. I had to change my story and say I'm replacing the dome which was out of warranty.) I installed the new thermometer just...

Dome and grill grate temps not as far apart as I thought they'd be.

How do you guys dump the water pan w/o getting grease or water all over the ground or yourself? Gigantic funnel? What do you dump it into ? Thanks for the help.

I know there are many theories on this. Here's mine. I put the grates and water pan in a large leaf/grass bag (without the leaves/grass, of course) and take them to the local self-serve car wash. I put then on the ground and use the power wand to clean them. Works great! Careful with the...

Sorry if this has been asked 10,000 times, but... What's the best way to clean the smoke build-up on the outside of the mid-section of my WSM? Thanks and have a happy & safe 4th! Go USA! Frank

I have a 22" WSM and was wondering how many "cut-up" chickens I can get on the 2 cooking grates. I need to cook 6 Chickens. Thanks for your help.

http://www.waynessmokeshack.com/ Wayne's Smoke Shack is one of my favorite BBQ joints in Colorado. It's close to where I live and Wayne does brisket right. Wayne opened up his BBQ restaurant a bit over a year ago in the Costco center in Superior Colorado and has been enjoying steady growth...

Greetings fellow Weber-heads. I've been thinking about moving to hard wood instead of briquettes. Any suggestions, experiences either way? Any brands you'd recommend? Thanks.

What do you guys use to clean up the inevitable smoke and grease discolorations on your WSM's? I want to get it looking "Showroom" new this year. Just in case there's any confusion - I'm talking about the outside only, of course. Thanks for your help... Blessings

Some pix to enjoy. I'm just getting the hang of posting. Hoping to figure out thumbnails. WSM Temp Baby Backs WSM w/Pitmaster IQ

So what's the easiest way to post food pix on tis forum? Thnx! Frank

Anybody with a 22 WSM, ever think about or use the 18" charcoal ring for shorter cooks or to use less fuel? Just wondering...

Glad to see this section on TVWBB. I had a rib throwdown last summer. It was a blast. My friends wife challenged me to a rib throwdown so on the day of the event we invited a bunch of friends over. We chose 3 to be judges. I cooked on my WSM while my competitor cooked on an offset smoker. We...

I've been using the Pitmaster IQ for a few cooks and like it. Just haven't been impressed with how the IQ matches up with the WSM's thermometer. Today I cut a small slit in the rim of the cooking chamber so I could feed the IQ temp probe in and clip it on the center of the top grate. Well at...