Recent content by Jo Rhi

Ditto. Most of us are in the exact same boat. I stubmled upon this site 3 years ago, lurked for a while then bought a WSM. This site is a god-send, I'd have never figured out how to use the WSM if this site didn't exist.

I never put any of my grills away. I find that beer stays colder, longer. And the grills cook pretty much the same. All's well here in Columbus, OH

I've done several of these brined turkeys and they are magnificant. Yes they can cook in 2.5 - 3 hours if you get temps up to 300 or so. I would not recommend cooking at 225.

So far I'd say the HD price of 26 cents per .lb is a big winner (42 lbs divided by $11).

I just picked up my 4th Weber grill, a used 22" One-Touch Silver in excellent condition. It looks nice on the back deck next to the Smokey Joe, Silver B gasser and, of course, the WSM. I'm sure my collection is no match for you competition folks but it keeps me out of trouble. Next summer I...

I, of course, have a WSM as well as a Weber gasser and a 20-year-old Smokey Joe....and I enjoy cooking with each one. I think the gasser does as good a job as the WSM/Smokey Joe with chicken, steaks and pork chops. In fact last weekend I cooked port chops on the Smokey Joe and corn on the cob on...

Steve, I've been using something very similar for years, on chicken. I mix equal parts Grey Poupon, honey and cidar vinegar...with a dash of tobasco.

I smoked 4 butts totaling 30 lbs., last weekend. Started with a full water pan and let it dry out. The dry pan seemed to help keep temps up but was a son-of-a-gun to clean. Total cooking time was 15.5 hours.

Thank you Kevin

Can someone please send me the link to the instructions for cooking chicken on the WSM...the one I'm looking for involved cooking the chicken for 2 hours, then in a pan with Sweet Baby Ray's sauce for another hour. Thanks!

I'm done just about the same thing on a Weber Smokey Joe years ago. I was indirectly cooking a beautiful pork crown roast. Indirect cooking time was around 1.5 hours so after an hour or so I went outside to check. Some how the lid had come off and the crown roast was on fire (and probably had...

Thom - I recently smoked my first turkey on the WSM and the results were absolutly incredible. The turkey I smoked was about 12#. Check in the Cooking section of this site; under "Turkey" you'll find the instructions I followed. 1. You must brine the turkey. 2. Do not put water in the pan...

Yes, afdded the hot coals to the ring of unlit, put the WSM together, vents @ 100%, when the lid temp hit 200 I shut the bottom vents to 25% and put the 4 butts on. Lid temp went up to 225 where it leveled off for the next 1.5 hours.

I ran into big problems this weekend with an overnight cook. It was unusually humid here in Ohio all week and all I can figure is that the Kingsford got a bit damp and failed to light. Here's the scoop, let me know what you think. Did my 2nd overnight this last weekend, smoking four 6.5# butts...

I'm still a WMS Rookie having just completed my 4th smoke this past weekend. I cooked a 6# butt to 190 degrees in just over 12 hours. The lid temp never exceeded 225. Guess I just got lucky.