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Hello: Next week I'll be cooking 20lbs. of wings (cut up, flat and drum, no tips). I have a 22" kettle with the gourmet cooking grate. I'll be using a vortex. What's the max number of pieces that will fit on the cooking grate? I figure around 80 pieces, if I make a double row going around...

Hello, Everyone: I apologize for the short notice. I'm doin' chicken parts on the WSM. With or without the empty water pan? The lined water pan will help with the clean-up. BUT, without the water pan I figure I'll get higher temps, and maybe a more "charcoal" flavor -- when the drippings...

OK, so I bought an upgraded thermometer from Tel-Tru for my WSM, and I find out that the hardware is sold separately...$7 and change, but with a shipping charge of $9.50. So, I go to HD -- they don't have the nut or washer to fit the Tel-Tru. I go to Ace. I get this humongous brass nut and a...

Hello: I'm gonna try Chris Allingham's Pig Candy recipe. He recommends lining the empty water pan to catch the drippings. Why not let the drippings hit the coals, further enhancing the smoke flavor?

OK, barbecue/smoker brethren and brethrenettes -- I've been "smoke roasting", as Mr. Raichlen calls it, all my chicken, whether it's parts or the whole chicken. I've been using cherry wood, because it gives the chicken a nice deep red color and a nice smoky flavor. I tried apple wood the last...

Hello, Everyone: I'm in the market for a new gas grill. I've selected the Weber E-310. I keep checking prices, and the prices seem to hover around $699. I don't recall ever seeing Weber gas grills discounted much, if at all, except for what the stores themselves are offering, e.g. Lowes 5%...

Hello, Everyone: Shown below are photos of my WSM. The crud build-up is what it is. I generally wipe down the insides with a few paper towels, as I do the inside of the lid. I don't touch the rim of the lid or the lip of the middle section. In his interview of Harry Soo, Meathead implied a...

Hello, Everyone: I purchased the steel door for my WSM 18.5. I followed the instruction on the manufacturer's website. I installed the door. There's a gap on either side of the latch, along the top, so big that you can see inside the smoker. To add insult to injury, when I reinstalled the...

Hello, Everyone: I am in the market for an ATC for my 18.5" WSM. I've settled on the 110. (I believe I have the correct reference, that is, IQ110. If that's incorrect, then I apologize.) I'm essentially a weekend warrior, cooking only when, as and if the weather permits and The Boss...

Hello, Everyone: I've been shooting my mouth off to my friends/neighbors about my grilling/barbecuing prowess, basic though it may be; so, I had to follow through with something more than just talk. So, I'll be hosting a "ribfest" later this month. I'll be going to BJ's, or if my...

Hello, Everyone: This is Round 3 for me trying to cook brisket. The first one really doesn't count. I did Myron Mixon's recipe for brisket in the oven. My wife thought it was good. I didn't like it. I thought it was a bit dry, flavorful, but dry. The second one was Mixon's recipe for...

Hello, Everyone: I'm in the midst of doing a brisket, a rather small piece of meat (2.6 lbs.). That's not the issue. The issue is with temperature control. I have two bottom vents open a smidge, probably 1/8, and one bottom vent closed completely. The lid vent is open 1/2. Temp has been in...

I've been using Myron Mixon's recipe ('the only marinade you'll ever need") for marinade. Others have commented that his marinade is more of a brine. You say "to-ma-to," I say "to-mah-to." Here's my question -- up until now I've never gone the injection route, relying instead on brining or...

Hello, Everyone: I've been experimenting with different ways of handling ribs, baby backs and pork spares. I finally settled on the following methods: 3-2-1 for pork spare ribs; and, 2-2-1 for baby backs. This time around the WSM held temp within 10 degrees up or down, except for when I...

Hello, Everyone: Well, I did it. I fired up my WSM in spite of the ominous weather forecasts. Yes, the skies opened up as they often do at this time of year in my region. Did that stop me? Absotively posilutely not. I watched the Maverick slowly ratchet down during the rain, only to...

Hello, Everyone: Down here on the space coast, at this time of year, pop-up afternoon thunder storms are routine. I'm planning a smoke of some baby backs tomorrow. My initial game plan is that if rain is in the forecast, then I'll use my gas grill. Otherwise, it's the WSM. I have a...

Hello, Everyone: I just left one of my Facebook groups where they were discussing foiling the water pan, and whether or not that would have an effect on temperature control. I don't think that it does. By way of background, I haven't been at this as long as most of you have. I did learn a...

Hello, Everyone: In one of my Facebook groups someone posted a photo of his WSM. It is the standard WSM, with one difference. The legs are attached to the bottom section, and where they would normally sit on the ground they seem to be set in what looks like an aluminum dish, which looks...

I trimmed the pork spare ribs. On the smoker, and notice the foiled pan. I got tired of cleaning out the gunk. The finished product -- 3,1,1. The meat came off the bone as I was slicing the ribs. Yes, I deserve this. Grilled Peaches with Honeyed Ricotta, courtesy of...

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