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Hello all. Looking for recommendations on a griddle to fit my Red Head 1996 Genesis 2000. Called Weber today and lady I got on the phone said, as of right now they don’t make one for my grill. Which to me doesn’t make sense? They make the grill grates for it and they don’t have a griddle to fit...

Hello Chris and to all fellow smokers! Sorry haven't bin on to contribute for a very long time. Bin having plenty of get smokes these past few years! I figured it time to now play with Technology and get an ATC. Bought the FiredBoard 2 Dive And the Drive Blower 20 CM. Wanted to share my...

Round em up. Move em out. Started last night getting it all together. [1] 12lb Pork Butt and [3] Racks of St Louis. Butts on at 5am. Ribs will go on around 10am. All on my new 22" WSM. Everybody have a great SMOKE!:wsm:

Hello all. Haven't post on the site for a while. Hope all is well for all!!! I just pulled the trigger on the 22". I already have the 18". I have bin reading on the form, on different posts, that the 22" temps stay at 250 for only about 6 hours. Well on my 18", I foil the water pan, fill the...

Bringing brines to a boil Hello all Haven't bin on for a while. I hope all my old friends are well!!! My question is does bringing a brine to a boil make a diffence. I was searching the net for all types of turkey brines the other day and found this one site that every brine I look at said to...

Short and to the point. Never like Lamb!!! Made this paste smoked it NOTHING CAME OUT BETTER NOTHING!!!!! Here is the Paste, for a 6 to 9 pound leg of lamb: 1 clove garlic, minced 1 onion, minced 2 tablespoons olive oil Grated rind of 2 lemons 1/2 cup lemon juice 3-inch sprig of...

Making a pulled pork for Super Bowl. Needed to scamble to make a wind barier. Thank god the snow stayed south but very windy and cold. Holding 250 temp like the champ that it is .

Hello all I want to make a Pastrami in my wsm. Soaking and flat piece,I am very confused? I see Nathens packed ones. Good or Bad Idear? I have copied down rubs and internal temp and times per pound. It looks like everybody has something different to say. HELP!!!!!!

Hi all There are a couple of recipes that call for Liquid Smoke. What is it . I can't find it. On one recipe I sub it and used a hot sauce. It came out good but I still want to know what it is and maybe where to get it. Thank you Keep on Smoking

To all Need alittle help. I would like to know if anybody made ribs with no rub on them during smooking then just add their favorite sauce on them at the last half an hour mark. I am also thinking to do 3 2 1 with no rub and put my favorite sauce in for the 2 hour wraping then mop at the end...

Hello Jamie, I tried the chicken that was on the Weber web site. Where you use kosher salt and put it on like snow. Leave it on for 2 hours and then wash it off. Then apply more salt and pepper on it and smoke it. I smoked it on WSM . Well it came out juicy and very good. At the same time I...

To all Member Today is my first Butt and Ribs on the WSM . Got up a 5:00am. But Rub on last night on both. Got the butt on at 7:30am. 10:50am internal temps went to 170. Thinking about putting the butt on sec rack and put the ribs on the top rack at 11:30. Do a 3-1-1 method on the ribs. Should...

Can sombody tell me or give me your thoughts on, washing down your ribs with white vinger before you but a rub on them? Thanks Vinny Weber 18.5 WSM Weber 22.5 Kettle

I look for a some tips on Smoking a Beef round eye,and I have to say people wrote that it not the best to smoke. Ok that said I had bought the meat already and it was going to be the first thing on the 18 WSM It came out better than I thought. A little dry but that was my fault. Kept it on to...