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It's cold and more snow is coming tonight so it's time for some spiessbratten and spaetzle. P1010217 by Smokin Oak, on Flickr P1010224 by Smokin Oak, on Flickr P1010231 by Smokin Oak, on Flickr P1010236 by Smokin Oak, on Flickr

I grilled some apple smoked turkey pastrami this past weekend. The rub only needs 24 hours and the turkey comes out very moist. It makes a great Rachel. :D

My wife brought home a 9.6 pound picnic shoulder and I have been wondering how to best cook it. It has the skin on it. I was planning on smoking it like I typically cook a Boston butt, but I was wondering what I should do with the skin. Does the picnic shoulder take 1.5 to 2 hours per pound at...

The WSM is all set for the night. The grate temperature is running at 238. The pork butt is at 91. There's 8 inches of rain coming tonight and tomorrow from tropical storm Danny. I hope she'll be ok. :shock:

It’s been a couple of months since I calibrated my thermometers, but cooks seem to be taking a little bit longer lately. I put a small brisket (5 pounds) on the top grate of the WSM at 7:30 this morning. According to the ET-73 grate temp, I’ve been running at 225-250. It’s been 9.5 hours and the...

I was once on business trip and I needed something for dinner. Everything was closed so I bought one of them rotisserie chickens from the supermarket. The damn thing had been so overcooked I almost choked because it was so dry. This was much better. Rotisserie Chicken with America's Test...

Does anyone have an idea on temperature for country style ribs? The last batch I made on the WSM dried out. I probably brought the temp up too high. In the past I've cooked them indirectly on the Weber kettle with great results. I just can't remember how long or what temperature I brought them...

My neighbor just bought one of these and he is hoping I can help him smoke on it. I was thinking about putting in my old water pan from my ECB and starting a fire using the Minion method on one side of the grill. I have no idea if we’ll be able to keep the cooker going low and slow, but it’s...

I am smoking my first brisket tomorrow morning. I've made my spice rub and am wondering if I should put it on overnight or first thing tomorrow morning. The spice rub recipe is Jim Minion's in Weber's Cooking with Charcoal. I forgot to resupply my wood supply and I only have one fist sized...

I plan on trying my first overnight with my new 18.5 WSM. I was hoping to get a few minutes of shuteye and hope that the Maverick wakes me up if temperature goes out of range. Of course it's supposed to rain occasionally this evening and I was wondering if anyone knows if I need to protect the...

I just got my new 18. 5" WSM and smoked a butt on Saturday with Wicked Good Charcoal briquettes. I smoked during the day, but would like to learn how to set it up overnight. I checked the Weber Silver Bullet website, and there was not a lot of information on overnight setups. Can anyone offer...