I honestly don’t care about covering it except it fills with water every time it rains. I can’t find an OEM cover for the 22” and most of the aftermarket ones are brown for some reason and my OCD needs it to be black to match my other grills. Anyone have anything good that’s not expensive? Picked this up on marketplace for $175 and don’t want to pay half that for a cover. Thanks.
After many years of smoking delicious meats on my Weber kettle, I’ve decided that it was time to graduate to a WSM. I was lucky enough to snag this old girl for only $80 bucks. All tips and tricks are appreciated.
In two weeks I’m hosting a party and want to serve tri tip. I made it once with the reverse sear method and it was the best thing ever to come out of my WSM 18”.
For this party I need 4 tri tips. To ensure all cuts fit in the smoker, I’m thinking that vertical hanging would be best, and then sear one or two at a time over coals.
I would put the hook through the wide side of the cut, so the long and skinny side would hang down. I would have the water pan in but no water.
Has anyone ever tried this? Any considerations why this may be a bad idea? Would the low side dry out on me? Worth a shot? Considering a test cook ahead of time if needed. Thanks
Favorite thing to whip up when I don’t have hours to spare.
Mayo binder, half are a jerk rub/half are a “sweet heat” rub. Ripped it over 300 deg for 45ish minutes on the bottom rack.
I got lucky and scored this off fb $75. Previously I owned a homemade mini wsm. We shall see the difference.
From my $125 fb find.. I bought the pork but before I looked up cook times.. it was right over 10lbs and it took me 13.5 hrs and I enjoyed every minute.. ill be doing my second pork but this weekend only 7 lbs ..
What are some simple go-to’s for sides with y’all’s bbq? How do you guys cook for sides and protein at the same time? Best I’ve done is simple baked potatoes on the bottom rack while cooking protein on the top.
Seems like most content I see on people cooking both are on an offset which is completely different from wsm
I have a 22
First time baking whole loaf of bread, to be frank - first time ever baking anything… will get better with time.
I used the Weber charcoal basket (only 1 half) and I think it took a little longer to get to high heat of 400F+. Need to have more coals in the chamber to get good heat - so I guess it’s better to make bread when I cook some meat stuff next time.
Tasted good, but could be better and had a decent crunch.
Has anyone tried a 100% wood smoke? No charcoal?
I built an app and wanted to gain some marketing traction so I caved and bought $25 worth of Tik Tok ads. It was actually $17 but an extra $8 in fees to Apple Pay. I thought it was going to be money well spent bc it guaranteed like 9k views.
Experiment backfired because I got thousands of views but with only 7 likes and no additional followers or downloads. I will admit , my Tik Tok skills are amateur and the reel I made left much to be desired , but it wasn’t horrible. See reel above.
I feel like Tik Tok just sent my reel to some iPhone farm in China just to pump reviews but with no real engagement.
Anyone else experience the same? I feel App Store ads with a free $100 credit is the way to go as I got all my downloads from that. Also organic ads on Tik Tok seem more effective, I haven’t had much luck with IG but am now gonna start posting on FB bc they have a lot of groups. I’ve posted on Reddit bbq forums but they hate my app bc it conflicts with traditional bbq.
I really think my app is useful for the right audience. It’s just frustrating in to find the audience, take a look at app below.
https://apps.apple.com/us/app/bbq-smoke-lab/id6784887885
Also, what do you think of my ad? What can i improve on?
🙏 ✌🏼❤️
Looking for something like this mount for a beach umbrella to be able to smoke in the rain and very little wind.
1st attempt - struck gold.
This is my second time with 2 ribs.
I marinated these chicken thighs in a mix of red wine, red wine vinegar, lots of garlic, serrano peppers, fish sauce, olive oil, honey, brown sugar, fresh cracked black peppercorns, parsley & lovage (celery leaf can be a substitute). Then I made a red wine reduction with crushed garlic, whole peppercorns & a little balsamic added. I used the reduction to make a bbq sauce by straining out the peppercorns & garlic, then adding ketchup, molasses, honey, red wine vinegar, fish sauce & salt as well as using the reduction in a compound butter for the rice & corn I’m making as side dishes. I cooked the thighs bone side down the whole cook right up until the end to help crisp up the skin. I glazed the chicken in the bbq sauce right at the end with the chicken directly over the fire so I could achieve the desired char. The compound butter was great on the corn/rice & this was a fun way to use up some red wine that was sitting in my fridge, would definitely recommend.
So I usually keep my WSM in my garage and here’s some pretty simple modifications I made to make my life easier. Handles, stainless steel toggle clamps and some casters. I also used some conduit to reinforce the legs since there’s some bumps in the concrete and a curb to go over. I have about 50-60 feet from my garage to my patio and making three trips was getting a bit tiresome. I got all of the ideas from The Virtual Weber Bulletin Board. I finished them up around in July but I just wish that I would’ve done it a lot sooner.
First attempt at Beef plate ribs aka Dino ribs on the 18” WSM.
Total cook time 6.5 hrs @ 250-265. Cooked till probe tender, could have cooked a little longer as there was a slight stick when removing probe.
Also should have rested longer as well, but I was hungry.
Rub used was REO 16 mesh pepper and REO seasonall.
Jealous devil lump charcoal along with 3 hunks of post oak, utilizing the minion method.
Hey everybody, I appreciate your thoughts in advance, next Saturday I’m having a barbecue at my house to benefit a food pantry here in town, and I’m expecting a lot more people than I usually have at my house. How many people does everybody think that one pork butt will feed? I’ve got a mix of people mostly families so like some are little kids that will barely eat any, and some are adults and some teenagers. I bought four pork butts, one thing I read said that would be 60 to 70 servings? That feels like too much? Thanks so much to everyone in advance, I will comment an update with how much canned food we collected!
2.5lbs 275 3 hours
Wrapped in foil for 40 min
Resting for 15 min currently
I want to spatchcock but now realize it is probably too big could i split it in half? Or try putting tinfoil under it to make it smaller like a brisket