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So I wanted to make some of these this weekend. Im also going to be making ribs so I was wondering if I could just put the sausage in the smoker that is going to be going at about 225. I also was going to just get something that is pre-made so does anyone have a suggestion of what kind to get?

I was wondering what is a great way to get great grill marks on food? I use an older model Weber Kettle that I inherited from my father-in-law. Now I only cook on charcoal. I just can never get the marks on my food. Thanks for taking the time to answer all of our questions.

So I am going to have some ribs this Saturday for WSM Smoke Day 9. Im going to make atleast 3 slabs of baby back but will probably make more since there may be some family coming into town. I have made my own bbq sause before and it was ok but nothing to die for. Does anyone know of any...

So tonight I tried to do a couple of chicken breasts on my WSM 18". I wanted to get the temp up to 275 but could not get it to go higher then 245-250 on the dome themo. I foiled the pan but did not put in any water. I also used about half a chimney of lit Kingsford charcoal. All vents were...

So this is something that I have wanted to try making for a while. Does anyone know how to do this on the 18" WSM? Any tips that would help? I really have no clue what meat to use, tempature the meat should be cooked at, or how long I should do it for. Thanks everybody.

Just picked up my WSM right after my wedding in November and have been using this site to make some pretty good BBQ. Finally decided to join the site. Hello everybody.