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That's all I wanted to here. Thank you for your time and I hope my 18.5 won't feel neglected also. Thanks again, Pat

Hello all, I currently have the 18.5" wsm and am considering getting the 22.5" wsm. I have read thru numerous threads on the 22.5" wsm. The only thing that would concern me is that there are comments here and other sites regarding that the 22.5" runs hot. When using my 18.5" I try to keep the...

Hello all, I have a question regarding temperatures. I have been using a digital temp probe which I insert thru the top vent. The dome temp reads lower than the digital probe which is hanging near the grates. I would think that the dome should be a higher temp since heat rises. Anyone one out...

Hello all, I've been reading these threads now for a couple of years and have learned alot. I purchased my 18.5" over two years ago and have used it frequently. My favorite food is the St.Louis style ribs. I like cooking them laying flat, and that way I can put two on per rack. If I get the...

Thank you for the replies, As mentioned before I like the ease of rolling the racks and being able to put 4 racks on one grate, that being said, I perfer laying them flat for moping. What got me to try the rolling method is I had layed down two racks before and they were a little longer than...

Hello all, Tomorrow I'm going to BBQ (4) racks St.Louis style spare ribs. My statements, then questions. The last time I did my ribs I rolled them, and like that method for simplicity and more space on the top rack. It could of been me but when I did the rolled ribs they seemed to come out...

Thanks for you reply j biesinger. I'll check out those sites.

Hello all, Could anyone suggest a class, either one day or weekend on BBQ 101. Just getting hooked on using my WSM and would like to learn more on the subject. I'm in Massachusetts and wouldn't mind traveling for the day. Thanks, Pat

Sorry, just relized I posted in the wrong section. Pat

Hello all, I'd like to see whats available in BBQ cooking classes here in the Northeast. Any one day or weekend classes that you could suggest. Thanks, Pat

Nice job Milt, I was thinking this week that I had to make a wind break since it's cold now. After seeing your post I remembered I have a plastic barrell at my parents house doing nothing (perfect situation). A couple of questions please. I see you have a couple of bricks at the bottom, is...

I want to thank everyone for there input. It's a great forum. Happy New Year, Pat

Hello all, I want to pickup some rib racks for my WSM. In Weber they have two types, all hold 4 racks. One is $12.99 basic plated steel and approx 3"'s tall the other $29.99 stainless steel with a flat arched piece of stainless on each end. I there a substantial difference between both? I the...

Thanks for all your replies and help. My next step is to build the full wind screen, since I plan on using the WSM all winter. Pat

Thanks for the replies, What I'm not getting is that the first smoke, about three weeks ago I did spareribs. I fill the ring and used the minion method. I had a full pan of water. I had to keep the bottom vents from 10% to 50% max open to keep the heat down to 225/250 degrees, now that's with...

Hello all, I did my second smoke last night. On the home page a saw a quick recipe for skinless,boneless chicken breasts. I figured I'll try that. I cooked 18 pieces, filled the top and bottom racks. As per recipe I started with a full chimney starter and actually added about an extra 12...

Hi Frank, I appreciate your input. I understand what you mean, sometimes less is more. I'm in New England and it's getting cold. I got hooked on Webers 3 year ago when I bought the Performer and I cooked all year round. I'll never go back to gas. Now I discovered smoking and here we go. LOL...

I knew that was coming, LOL. I totally forgot. I will next time, and that'll be soon. I just placed an order for a cubic yard of applewood today and with a few weeks I'll have it. I've got the bug now. Pat

Thank you all for all your help. I just finished eating my first smoke and was very happy with the results. I made a full rack and a 1/2 rack. I used the Texas sugarless rub on both. The full rack I applied the rub, then I coated it with light brown sugar till it dissolved and then applied...

Hello Glen W, By rolling, do you mean standing the ribs up on a rack? What are the benefits of using a rib rack? I'm thinking it can increase grill capacity. Is there anything else. Thanks, Pat