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There must be a record number of charcoal briquettes per acre being burned today, as I could see smoke rising from 6 back yards not counting my own. How did you do with your cook today? Here's my report: I did a 13lb brisket, started it at 9:30 last night. Homemade rub, Brinkmann charcoal pan...

Tried smoking sirloin last night...steaks, not a whole one or sirloin tip. They were about an inch thick, maybe slightly over an inch. I brushed them with olive oil and applied a very liberal coating of Weber Chicago steak seasoning, used 6 lit coals over a layer of unlit with two hickory...

I ordered a WSM for my Father-in-law as a gift. He has been intrigued with one ever since I got mine, and he loves how it produces great results. It came in today, missing the aluminum damper on the lid. One quick call to Weber, and they have a replacement damper on the way. I can't thank you...

What do some of you find good as far as store bought rubs and sauces? I like to play around with making rubs and I love the No. 5 sauce, but I still go to ready-made stuff on occasion. As for me, my favorite rub for pork is McCormick Pork Rub in the little plastic jars- makes a tremendous bark...

Hello! I have enjoyed this board for months, and finally got a WSM shipped to my house last week. It was beautiful weather (70s) on Saturday, so I decided to break in the new toy. I did an 11 pound brisket. Had the coals (minion method) going at 6:00 AM, brought temp up to 230. Using...