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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 04-18-2019, 09:02 AM   #16
Big George's BBQ
somebody shut me the fark up.

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Join Date: 02-07-08
Location: Phoenixville, PA
Name/Nickname : George

Very Nice Congrats and Enjoy Let us know about your cooks
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
Back Porch BBQ Competition BBQ Team
Proud Member of the Zero Club

When all else fails ask yourself WWGALD
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Old 04-18-2019, 10:23 AM   #17
Found some matches.
Join Date: 06-07-17
Location: Albany, NY

Originally Posted by Steve S View Post
Its going to run hot for the first several times you run it until it gets gunked up a bit. Don't freak out, just roll with it.
I've only used my WSM a few times and I'm still working on gunking it up but I have also found that if I try to mess with the vents too much my temps are all over the place. I think I need to learn to leave the cooker alone a little more.
-Vipester531 <Weber Kettle 22in, Weber Smokey Mountain 22in>
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Old 04-18-2019, 11:49 AM   #18
is one Smokin' Farker
Join Date: 04-29-17
Location: Aurora, Mo

Originally Posted by SMetroHawkeye View Post
Welcome to the WSM Club! One more thing to add... the WSM is like a gateway drug. One thing leads to another, feeds the monkey on your back, next thing you know you have a herd of cookers... it’s awesome!
This is very true. My first smoker was the WSM and after I decided it wasn't big enough, I went crazy from there trying out many different ones. It's a sickness. LOL
Good One Marshall, Good One Open Range, PK classic and 360, Hasty Bake Boomer, Webers
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Old 04-19-2019, 04:59 AM   #19
is One Chatty Farker

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Join Date: 06-27-17
Location: Langdorp, Belgium
Name/Nickname : Yoeri

Congratulations and have fun cooking!
20x40" Nette Lette offset - Yoder YS640 Comp Cart - Traeger Lil Tex Pro - Weber OTG 22.5" - Weber GA - wood fired oven
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Old 04-19-2019, 05:34 AM   #20
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Join Date: 06-27-15
Location: Cincinnati OH

And so it begins.... have fun with it. You re going to have a good time and create some very good food.
'I plan to live forever. So far, so good.' Anonymous

PK Classic Grill
Broil King Signet 320 Propane
Good One Open Range over & under
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Old 04-19-2019, 08:45 AM   #21
is One Chatty Farker

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Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude

A lot of great food have come off that design!!!!!!! congrats and smoke away!!!!!!
Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum.
"When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude
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Old 04-19-2019, 12:21 PM   #22
is One Chatty Farker
Join Date: 12-12-16
Location: Vicksburg, MS.

A fine choice! You should consider a 55 gallon sized Gateway rib hanging kit in the future. They run about $50. It will open up a lot of options for you, and they are lots of fun to use. Fantastic for poultry!
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Old 04-19-2019, 12:38 PM   #23
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Join Date: 12-02-11
Location: chicago, illinois

Build a UDS!!! Just kidding - the Weber is a great smoker and I’m sure it will give you years of service. Try not to be a control freak on the temps - it’s hard to help it some times. The food will taste great no matter what temp its cooked at - finish the cook to feel not to a predetermined temp. There are a lot of accessories that make it an even better experience and it is really versatile. I had a 22 and sold it and then bought an 18 and a 22 after building two stainless UDS’s. They are a lot of fun - enjoy.
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