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Found these in the attic, lol free for local pick up, no handle or temp gauge but new never used to a good home, pick up only in So Ca Orange County, can, can meet in Pasadena too. text at 714-403-1196, just paying it forward.

I have a CyberQ II, 2 pit viper fans, WSM adapters, cables, wires, etc, looking to sell all. Everything works perfect, I am going to a offset stick burner and will not need this set up. Was able to run two WSM pits at once, this is not the new WiFi controller but it great for those who do not...

If you need or want one its in the factory box, free for pick up in north OC.

I have a new middle section That's Been taking up room here. Pick up only, make me an offer.

The cover on my 18 came to a couple inches off the ground, the 22 is about 6-7?

Do I keep the empty water pan in the smoker during the smoke?

So was in costco yesterday and noticed for the second time they have full packers, and they are Prime! What's even better is they are selling for $3.79 per lb! The cryo packed choice flats sell for $6.79 per lb. that's a no brainer, picked up a nice 11lb prime brisket for later this week...

So I have I been struggling for temps with KBB. Like many I purchase a lot at the sales, but at my Last cook I had to keep the door off to maintain 235. My smokers are well used and sealed up. I don't run water. I use a full basket of charcoal and a full chimney lit coals to start it. I...

So last weekend I fire up the 18, full chimney, minion method, temps got up to 225, I put the ribs on, then temp dropped, came out 45 minutes, later, temp at 180, wth? I open the door, put the guru on hoping to get temps up, after 30 more minutes, only 200 with all vents open, the door off and...

Where to start?

Can two BBQ guru probes fit thru one gromment or do I need one gromment per probe?

I have cooked about 10 pork butt, all have been great. yesterday I cooked a Farmer John bone in butt that was 8lbs. I injected the night before. cooked as I normally do at 260-275. On smoke for 7 hours, until bark firms up was @ 169-171 degrees. Foiled with a littled apple juice until it...

Brisket, Pork Butt, and St. Louis style spare ribs, it was a long day yesterday with the 22.5. [/IMG]

So I did a 8.5lb choice flat on sat, I went 7 hr until bark set, it was 168-170. I foiled it, and to my surprise it was at 207-210 1hour 15 mins later! It was probe tender and taste great, but I was surprised it came up so fast in the foil, normal? Cooking temp 250-260

Put my brisket on an hour ago, St. Louis style spare ribs going on about 1 pm. The brisket is a 8.5 lb choice flat. I usually only do the flats as its just my wife and I and that's a lot of left overs. Tried a mix of lump and Kingsford blue. Cherry for the smoke wood.

Are you guys finding better bark by cutting off all the shiny membrane on the top of the brisket? I was watching BBQ PMs on tV and Myron Mixon was cutting all of the shiny (very thin) membrane off the top of the brisket stating the bark will not form on this? I have not trimmed it all off as...

I don't what to drill a bigger hole in my weber WSMs. I have the BBQ guru 1/4" grommets but those are more permanent. So I picked up the Rock's BBQ 1/4" but the Guru Temp probe will not fit due to the bend in the probe. Anyone have the CB 1/4" grommets and is using the Guru probes?? thanks!!

I have pretty much only done BB ribs for the past couple years. I want to try some spare ribs, Costco has some of the Spares cut St. Louis style. Any specific weight range per rack I should look for? I saw some at the butcher that were just huge, I was thinking those will take forever to cook...

I noticed while building my new 22.5 that the bottom grill does not stay stationary as it does on the 18.5. Not the end of the world but any easy fixes to keep from sliding around?

So after my smoke two wks ago where I did Ribs, Butt, and Brisket, I decided I need more space. So I picked up a 22.5 WSM yesterday to go a long with my 18.5. This set will be perfect!! Only suck is the lid had a chip in the finish, I called that into Weber today they asked for a photo and...