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Hello all, For those of you who reside in the bay area or nearby myself and a group of fellow bbq enthusiasts are planning a august rib cookoff in the town Alameda ca. As of now we are in the beginning preparation stages but we do have the venue which in my opinion will not dissapoint(great...

I have tried several recipes for rotisserie chicken on my pit ...not one has come close to even Costco quality ...that's embarrasing to say ! I'm wondering if I should "submerge" the darn bird in a brine or sumthin' ?!:confused:

Hi all, I'm sure this topic has been addressed many times but I am simply trying to find some grommets I can order for my maverick et 732 to install into my WSM 22.5. Not looking to "wing" it by buying parts ....just want something out of the box ! :confused:

Been trying to mimick the giant beef ribs I get at the Reno rib cookoff .... never realized they were actually short ribs ?! At least I think they are ...anyway.. these were GREAT ! dry rubbed and ready to go on the WSM! Of course .....the minion method and the 3-2-1 for the ribs after 3...

first time using my maverick et 732 and it's giving me a reading of 340 and my wsm is steady at 250 ....:confused:

Just made some homemade bacon the other day and now I'm ready to tackle some homemade pastrami ... all the way from scratch !

Just heard about the Cajun Bandit upgrade door for the WSM...anyone have anything good or bad to say about it ? I'm thinking about getting one. Basically I want a quick easy fix to losing heat around my standard door.

My first shot at homemade bacon ! After scoring some hard to find pink curing salt I bought some pork belly and went for it ! http://i1280.photobucket.com/albums/a492/CarlosGregory/photo12_zps049dcee9.jpg http://i1280.photobucket.com/albums/a492/CarlosGregory/photo13_zps0711d765.jpg...

I don't want to completely wrap up my Butt after I pull it off the smoker cause I want the bark to remain "hard/crispy".... should I just tent it with foil or simply leave it on my cutting board ?:confused:

I'm thinking it'll only affect cook time .... ?

My Weber Smokey Mountain 22.5" that I have dreamed about having has been "born" today 1/11/13. Yes ..... I love it so much already I've given it a Birthday .... Gotta admit I did chuckle at the size of it ....friggin huge ! Now what to smoke to get the hang of it ??!!:o

Well ....I'm new to this site but I have to ask the million dollar and million different answers question .....here goes .... How do I get "supreme" bark on a Butt and a Brisket ??!! Is a water pan a good barks worst enemy ??!!

Hello all , Logging in from the San Francisco Bay Area ! Just ordered my WSM 22.5 today and can't wait to get at it. Looking forward to utilizing the wealth of BBQ knowledge on this great site ! -Carlos:cool:

Had to let the "blow" of the last grill I bought that ticked off the Wife cool down before I struck again ! Just ordered my Weber Smokey Mountain 22.5 and should have it Saturday .... any advice on breaking it in properly ? I'm also a little overwhelmed on the whole water pan do's and dont's ...