You guys forgot to tell ddnww that brisket will take a looong time to cook!

Great thread, but I have no pics handy to share. Did a 9lb pork loin yesterday on the WSM (Weber Smoky Mountain) using pecan wood. Turned out really good.

Usually I do baby backs on pecan with the 3-2-1 method and have received rave reviews all along our cul de sac with them.

I've done some chickens and a turkey too. Fatties are fun.

My brisket still needs some work. I just haven't developed the patience to get them right yet.

My patio also has a Weber kettle grill where I do burgers, steaks, chops, and a Weber Summit gas grill for when I'm lazy or doing things like pre-smoked sausages, veggies, or wings.

I've found the smokingmeatforum to be a really good resource for tips/tricks/info on most things bbq/smoke related.

Roasted a couple of whole chickens and enjoyed a few good brews at the same time.

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Where is that beer/brewery out of? It looks tasty, and I'm always down for trying some new beer.

Crazy Mountain is located in Edwards, CO. We can buy it here in Tennessee. This one is a 10% barleywine style but not near as sweet as some of them. I like it a lot!


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I will have to check that out and see if I can get it here.

awesome tips guys, thank you very much. Will be putting them to use on this badboy in the next couple weeks, will let y'all know how it comes out.

Get a GOOD digital thermometer for poking the meat!!!!

And especially do not use the thermometer on the hood of the grill for the heat of the grill. Most, in not all are garbage and could be off 50 degrees!!

That's why you take it off, boil some water and place the tip in the water to make sure your temp is right. You can adjust them all on the back using that nut that is on the back of the thermometer.

This reminds me of a recent meteorologist/metrologist thread. But, yeah, my BGE Smokeware thermometer is spot on due to calibrating it this way. Once mounted, don't touch it. I see people rotate them quite a bit to try to line up the lettering. Then, they wonder why they're burning the burgers.

True. Most but not all factory thermometers are cheap bi-metal dial ones that can't be adjusted..

I bought 2 Tel-Tru thermometers myself for my grill because the factory one was such garbage. They had a nice bolt in the back to adjust them to correct temp!

The nice thing is that you can get a solid thermometer at a fairly decent price in the event that you get a rig that comes with a cheap-o. Most people don't realize that while what you cook on does have an effect on how it turns out. It is really about maintaining those accurate temps and the technique in which you use.

Stupid question: I have an infrared "gun" type thermometer - the kind with a laser pointer. I typically use it to check temperature on my cast iron skillet for searing. I've also used it to verify the temperature of the water pot I use for sous vide cooking - it's bang on. Can these thermometers be used to measure the temperature of a Weber kettle? IE, point it at the lid when it's closed?

You can.. I don't see why not.

But you want to know grate temperature more then the lid temp.

On my COS (Cheap Offset Smoker), I've used the infrared thermometer too and have a hood temp around 325ish and a grate temp of 215ish..

It could be totally different on a kettle, but in mine I want to know grate temp more then lid temp..

If any of you don't have a smoker, go get one. I bought the Weber Smoky Mountain Cooker about 5 years ago. I tell everyone I wish I bought it 40 years ago. I lament all the meals I could have had over all those years. See virtualweberbullet dot com.

I have one of these too and they are fantastic everywhere in the kitchen and on the grill. I reach for it constantly.