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Gorgeous shots, Jeff!

I put it on for about an hour at 100F to dry a bit more after air drying, then I upped the temp to 160F and added the hickory. Top grate temp varied between 160-180 and the sausage was on for ~2.5-3 hours, until the inner part of the coil hit 155. I was just smoking with an empty water pan, I...

Thanks Bob! Was just admiring some of your photos on other threads!

I was excited to finally try making smoked sausage with cure for Easter. Previously, when I had done sausage on my smoker, I did it without cure and basically just smoked it hot @ 200-225 after taking out other meats. This time I really wanted to do it "right". Here are my pics: Freshly...

I'm looking for some very specific advice, so I hope someone can help. I've made fresh and hot smoked sausage a few times now, but I'm shooting to replicate a very specific flavor that a local BBQ place does. They make a smoked Polish sausage that is sweet and the casing is almost caramelized...

The mountain of pulled pork was reward enough, but I'm honored. Thanks!

Canon Rebel XTi, Canon EF 10-22mm.

Thanks for all the kind words! When I saw how the sun was hitting everything I actually ran to get my camera so I wouldn't miss those shots. That's why they call it the "magic hour"!

I used lump on my cook today and I made sure to spend more time packing it in and shaking the ring when pouring it to get it to settle. I also only started with about half a chimney of lit. The temp fluctuated a bit more at the beginning, but then it settled in nicely for about 10 hours with...

Got up before dawn to get some pork butts on the WSM. Made for some nice scenery! Smoker at dawn by Derek J. Punaro, on Flickr Sun and Smoke Rising by Derek J. Punaro, on Flickr Weber Smokey Mountain by Derek J. Punaro, on Flickr 2013-09-28 Pork Butt before foiling by Derek J. Punaro...

I do have a bag of briquettes that's been sitting around unused for about two years because I switched to lump. I do like the aroma it gives off better while cooking. Since I have some, I'll probably give them a shot on my next cook to see how they compare.

Now that's a lot of charcoal! Looks like about twice as high as the stock ring?

That is beautiful! I need to work on my carving skills.

Hi all, So I've done about 6 cooks on my new WSM 18.5" so far using lump charcoal and I find that I'm only getting 5-6 hours of consistent heat before it starts dropping on me. Then of course, I start fiddling with the vents and tapping the ash off and it'll go for another 2-3 hours before I...

Oh yeah. The family loves smoked turkey!

Buffalo area, Holland specifically. Photos from my smoked turkey this weekend are up here.

Ok... first photo contribution to the site! Sorry, I intended to take better photos with my real camera, but it started raining just as my smoke ended, and hungry kids were not being patient. That's also why the platter pic is a bit light on meat. This was a 12 pounder - freebie from BJs...

Hi all! Long time lurker, first time poster. Been casually doing BBQ for about 10 years. Had a propane smoker that finally gave out, so I upgraded to an 18.5" WSM this year. Also have a Char-Griller Duo with the side fire box, but I use it more as a grill than a BBQ. I got into smoking by...