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Got a 18.5 pound snake river farms whole pork shoulder for xmas and would love to smoke It for New Years but at 225 that could take days. Hehe. Honestly I'm not interested in doing a low and slow cook on this one. Can anyone give me advice on how to do a hot and fast cook with their own...

Want to try my hand at country style ribs for 4th of July. Any guidance, recipes, advice would be much appreciated. I'm not even sure if my local supermarkets carry it. Not sure what times and temps. Thanks in advance.

I certainly did not drill into my wsm. I simply replaced the top screws with hollow ones. It was simple and came with everything I needed. Check other mod websites. I wish I could remember where I bought them from many many years ago.

I have an older wsm and it does not have rubber grommet. So I bought a kit that changes the upper screws out for hollow ones that you can run any probes through. I have the original I grill and run 2 probes through my grommets every smoke. 1 for grate temp and 1 for meat temp works like a champ...

I just did a 12 pound turkey for Easter. Used kingsford competition charcoal. Foiled empty water pan. Took 2.5 hours at 325-350 on just 2 chimney full of charcoal. Comp runs hotter then kbb but to answer your question you will get very little smoke taste. Add 1 chunk of Apple. Small chunk. Apple...

Tried the KC last night on some grilled chicken thighs. Pretty good stuff. Thanks for heads up Chris.

The Weber App

My EP-330 in copper arrived yesterday afternoon. Thanks for the input on which grill and why. Side burner was a must for lighting charcoal chimney for wsm. She is a beauty.

Is the grate on my gasser a good place to light my charcoal with a chimney starter?

Thanks for all the great info. I have a hard decision to make. Any of the 3 seem like great options. I was not even aware they had a ep-310. Awesome.

Finally get to purchase my first weber grill. Have it narrowed down to E-310 or S-310. I guess my question is is the S worth the extra money?

Going to try prime rib for the first time. Can't wait.

A full ring of charcoal unlit. Means long cook. MM with more lit charcoal means hotter starting temps Temp is controlled entirely by the 4 vents. However. The more lit charcoal at the start will dictate how hot the fire will be at the start of the cook. As for always cooking with a full ring...

I grill. Have the original. Still works great for every cook.

I'm trying just breasts for the first time as well. I'm going to use Chris Lily recipe from his cook book. It looks easy and delicious to make.

I cooked with water for about 3 years before I switched to no water. It is not much different to handle the temps. Especially after you have a well seasoned smoker. I cook my pork shoulder at 275 no foil and rest for 1 hour and then shred. I get awesome bark and awesome pork every time. Try it...

I foiled 1 time and my friends and family did not like it nearly as much as non foil. The bark is way more jerky like and flavorful in our opinion. The texture of the meat inside of non foil was also better to us. Others will say the exact opposite. It all depends on the crowd you are cooking...

Those of you running wsm wide open how much fuel are you using? 1 chimney? 2 chimneys? 1.5 chimneys? Just curious.

If you look on the North Carolina BBQ trail only a few places are grandfathered in to smoking whole hogs on open pits by shoveling hickory coals under the meat for a very long time and very low temps. Allen and sons by me still does this and Wilburs as well to name a few. You can not replicate...

I did a 8.5lb pork shoulder on Saturday on my 18.5 wsm. Used Stubbs. 11 hours at 250-275 never even had to stir the coals. I use a dry pan. When I shut it down and took a look at the unused coals probably had another 2 hours. Try Stubbs. I buy my bags at Lowes.