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Has anybody ever done it? A friend of mine said they had some made for them, and it was amazing, (which I don't doubt)! I've made regular bacon before, and I would think I could use the same curing recipe/method with brisket. Just to be safe, I wanted to see if anybody's had experience with...

Anybody have any good recipes/techniques for doing a fresh, uncured ham on the WSM? Starting to plan for our annual Christmas sweater party, and I'm thinking this sounds like the perfect dish. I've seen a few different recipes, but they vary greatly (I.e. brine vs injection, sweet glaze vs dry...

I have a really nice tri tip that a friend gave to me, and I wanted to cook it up soon. Problem is, I've never done one before. Most tri tip recipes I've seen call for hot n fast, cooking to medium rare. Has anybody done these low n slow, and if so, what's a good recipe?

I recently did a cook with my new maverick et-733 and it worked great. I tried to use it today, and both temp probes are giving me readings of 190, and they seem to be stuck at this (note, they aren't injected into anything, they should be reading the air temp who his around 58). Has this...

So I'm cooking what should be my first successful brisket, and the internal temp is around 194. It's not quite probe tender yet, but I figure it should be within about an hour or so. Unfortunately, guests won't be arriving for at least another 4 or 5 hours, so I'm not sure what to do at this...

What is the best way to reheat brisket in the oven? I'll be cooking a whole packer overnight for about 12 hours, putting it in the fridge, and then reheating it in the oven the following day. Should I bring it up to room temperature before putting it in the oven? Slice it up/separate the...

I'm going to be having a party in a few weeks on a Saturday, and would like to make a full packer brisket. The problem is I'm going to be out of town over night the day prior, and won't be back until about 4 hours before the party starts. I was thinking that I could start it up Thursday night...

I have several pounds of jalapenos that I'd like to smoke and turn into chipotle peppers. Has anybody ever done this on the WSM? Any tips/techniques you'd recommend?

A buddy of mine just brought over some frozen pheasant that he'd like me to smoke on my WSM. I've never tried this before, and am worried that it may be too lean/delicate for the WSM (I don't want it to dry out on me). He suggested doing a bacon wrap to prevent them from drying. I was...

I bought a 17 lb packer (16 lbs trimmed) for a party I'm having tomorrow. I plan on doing a long overnight cook, possibly 18 - 20 hours to have ready by late afternoon/early evening tomorrow. Does this seem like a reasonable amount of time for a brisket of this size? I know a lot of people...

Hello everybody, I'd like to smoke a couple of pork bellies and make bacon to give to family/friends for the holidays. I've never done bacon before, and I know there are numerous ways to cure, smoke, etc... Anybody have any good tried 'n true methods?

I'm going to be smoking my first batch of St. Louis Spares on my WSM 18.5" this weekend and wanted to get some of your thoughts. First, let me say that I've done baby backs many times with no issues, but this is my first time doing spares. I've never foiled my baby backs before, and I'd like...

I'm heading up to my parents cabin over the 4th of July, and they would like me to smoke a pork butt for them. I (unfortunately) won't have my WSM with me and will have to work with what they've got; a mid-sized Weber kettle grill and a mid-sized gas grill. They do have a woodchip box, which I...

Good afternoon folks. I'm considering doing a batch of bbq pulled beef on my 18.5" WSM this weekend, and was looking for some tips. I was thinking of smoking a large bone-in chuck roast the same way that I would a Boston butt (10-13 hours low 'n slow, unfoiled with a dry rub and a full water...

I'm going to cook a turkey for the first time on our WSM. My parents donated an 18 lb. self-basting (injected) turkey for us to cook. My questions are as follows: How long should I cook it? I've heard usually 20 min. per pound, but this would come out to 6 hours. Wouldn't this be too much...