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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...

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...

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...

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...