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So.... here's a problem I have not seen mentioned on this board. I have a Genesis 310(?) that I keep on my patio year-round. It sits under a 6' x 8' canopy and is also covered by a canvas grill cover when not in use. Even though I live in rainy Seattle, the grill stays dry year-round. I...

On Friday I was at my local Kroger store (in Seattle they are mostly Fred Meyer or QFC stores) and as usual headed for the"Managers Special" bin in the meat department. I can usually find some pretty decent deals on steaks and burgers. But I hit the jackpot on Friday with a double-whammy sale...

I posted this on the "Barbecuing" board as well.... An interesting and potentially disastrous thing happened to me this weekend...... After buying my WSM 18.5" about 18 months ago, I bought a nice 7' X 3' composite patio bench/box to store all my gear (charcoal, smoke wood, smoker cover...

An interesting and potentially disastrous thing happened to me this weekend...... After buying my WSM 18.5" about 18 months ago, I bought a nice 7' X 3' composite patio bench/box to store all my gear (charcoal, smoke wood, smoker cover, starter chimney, etc.....). Some time back, I must...

I've got a 10lb boneless butt and two racks of baby backs to smoke this weekend. Tell me if my plan will work. 1. Cut and tie butt into two 5-lb sections and rub accordingly 2. Cut rib racks in half and rub accordingly 3. Set up WSM 18.5" for Minion (foil-wrapped Terra-cotta planter base in...

OK, here comes a "newbie" question even though I've been doing this for over a year. Can I reduce my smoking time by cutting a large butt in half and smoking both halves at the same time? Or is ten pounds of butt ten pounds of butt, no matter how you slice it (literally)?

Just an unscientific observation about KB from a relative "newbie". For the last year, I have been using Kingsford Competition almost exclusively (courtesy of Costco specials), but I ran out in February and could not find bags of it anywhere in the Seattle area (including Costco), so I picked...

OK, so this isn't about BBQ or techniques or recipes. This is about slicing up the finished product. I am now the proud owner of a Chefs Choice 609 deli-style food slicer. For the last year I have been hand-slicing bacon and other meats, breads and cheeses using several different...

I'm a frequent poster on the WSM board, but on Christmas Day our family feast included a 6 lb bone-in prime rib roast (4 bones) that I cooked on my Weber Genesis with the Weber rotisserie attachment. Unfortunately, I forgot to take pictures and now all that's left is some bones and some...

For me, I'll be using my 18.5" WSM to smoke a couple 8 lb butts for a big Thanksgiving gathering (20 people). None of us like turkey, so our tradition has been to do something different new each year. I get to choose this year, so it's pulled pork, cole slaw, salads, homemade rustic bread...

So I've been maple curing about 7 lbs of belly and will be ready to smoke it tomorrow. Last night, my favorite local grocer put some all natural shoulder roasts on a sale I just couldn't pass up ($1.59/lb PLUS buy one, get one free). I picked up two 4.5 lb. roasts at a net cost of only...

I just discovered a "Cash and Carry" in north Seattle. This is now going to be my "go to" place for meats for the WSM. Not only do they have great looking tenderloins, briskets, ribs, picnics and butts, but they also carry a 10-12 lb box of frozen pork belly for $2.49/pound. Visually, the...

In another 6 weeks or so, I'll be putting the WSM away for the winter. I live in the Pacific Northwest where it basically rains from mid-October to early May so running the WSM for 6,8, or 12 hours outside on an uncovered patio is not my idea of "fun". So... my plan is to: 1. Clean the...

After months of cooking ribs, butts and bacon, I finally tried a brisket. From a visual standpoint, the finished product looked great. From a taste standpoint, it was much less than I was hoping. Here's the details: Meat: Appox 3 lb brisket "point" purchased at a local butcher. He trimmed it...

Don't get me wrong, I LOVE Weber products. I currently own a Genesis e-310, a Smokey Joe (circa 1989), a 22.5" Kettle and a 18.5" WSM. But.... (isn't there always a "but"?) I wish Weber put the same type of quality into their covers as they do their grills and smokers. The rubberized fabric...

OK, so I'm not posting any pictures because after a while one charred butt looks like all the others. The same is true with the foil pan full of pulled pork. It all looks good, but pretty much the same. Besides, my camera has been with my daughter in Spokane for a week and she does not get back...

I will be smoking a 8 lb butt on Saturday for a back yard pulled pork party on Sunday afternoon. Doing an overnight smoke just isn't proper "good neighbor" etiquette with all the open windows in the summer. While I personally would have no objection to the smoking aromas wafting into the house...

OK, so I've been cooking up some serious ribs, ABT's and butts for about 3 months now and am loving it (as are my wife, kids, friends and neighbors). But I still consider myself to be a "newbie" since I haven't done an overnight smoke. But my question relates to the lower rack on the WSM. Does...

I had bought a bag of off-brand charcoal at Kroger's because it was on sale for something like $2.99 for a 15 lb bag. This was bought the same weekend my WSM 18.5" was delivered, but before I started reading about the differences in the quality and burn rate of charcoal brands. After doing...

I posted earlier today about my dog who ate a dozen ABT's after stealing them off the kitchen counter when we stepped out of the house for a fw mnutes. Harley is just fine, although he had some epic "gas" that (as George Carlin would say) could have "knocked a buzzard off a s#%t wagon". I'm...