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Hi, I have a WSM 22” and would like to smoke beef jerky. The instructions call for 170 degrees. I have never smoked at such a low temperature. How do you set up the smoker to keep at this temperature? Water in the pan or not? I was thinking of using the snake method for this but not sure how...

I have had the same Maverick ET732 for almost 7 years. I noticed that it loses signal a lot more often than it used to. Also noticed that the temperature difference between the WSM dome than the Maverick is greater than it used to be. The Maverick is showing 30-40 degrees hotter than the dome...

Hi, I plan on smoking a thin beef brisket. It is small, only 2.3 lbs. How much time should I plan for when smoking? Thanks. Mike

I'm planning on using this for the first time this Thanksgiving, but we have some family members that do not like spicy food. How would you describe the level of heat? I guess I can always dilute with chicken stock if I have too. I never used this stuff before, but heard lots of good things...

Has anyone ever made striped bass on the WSM? What temperature and for how long? Did you have water in the pan? Let me know how you did it. Thanks. Mike

I have been researching smoking bluefish and it is recommended with a temperature around 180. What is the best way to set up the WSM to achieve this temperature? I have smoked other things at 225-250 and higher, but never this low. Would I use the minion method where I would add less than a...

Smoking Striped Bass or Bluefish - Advice needed I have a few questions about about smoking fish. How much time do you allow for brining? I have seen recommendations from 1 hour up to as many as 12 hours. I was just wondering for planning purposes. I also know that you need to allow time...

I saw instructions for Hot and Fast Chicken which calls for removing the water pan in order to get crispy skin. I really want to try it because I have had problems getting the skin to be really crispy. Just out of curiosity, has anyone made smoked hamburgers this way? I saw another recipe for...

If I smoke a turkey on the top rack and place an empty foil pan on the lower rack to catch the drippings, will they burn on me? What is the best way to do this? Thanks. Mike

I just got the WSM 22.5 last Christmas from my wife and I used it for the first time on May 25. I made Beer Can Chicken. I brined it for 4 hours using a gallon of water, 1 cup of Kosher salt, and 1/2 cup of sugar and then let it sit in the refrigerator for another 4 hours to dry out. I...

I'm a newbie here and I know this sounds like a stupid question, but I have seen several recipes out there that call for wrapping the meat with foil on a off during a cooking session. What does this accomplish? The only 2 things I can think of is that it helps keeps the juices in the meat and...

I just got the WSM and would like to make Beer Can Chicken. I have not made anything yet. I saw the recipe on the website which calls for lower heat (225-250) and to use the water pan. I have seen other variations that call for using higher heat (325-350) and no water in the pan. What is the...

I just got the WSM and would like to make Beer Can Chicken. I saw the recipe on the website which calls for lower heat (225-250) and to use the water pan. I have seen other variations that call for using higher heat (325-350) and no water in the pan. What is the difference in the results? I...

I just got the WSM 22.5 last Christmas and looking forward to using it this season. I have a basic question regarding timing. From the time I light the first chimney of charcoal, how much time does it usually take before it reaches 250 degrees and I can begin smoking. I'm sure the method I'm...