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Got invited to a house party and my friend did 40lbs of brisket

with the forum update is it easier to post pictures with an iphone? just inquiring thanks, chris

I'm looking to smoke one on Sunday. I've never done one before but I'm anxious to try it Sunday. any advice on time/temp or IT...? I have both a smoker and a rotisserie but wondering if anyone has any pointers............. I've love some input. thanks, chris

hey all, any thoughts on how I can upload pics of my cooks from my iphone? any advice would be awesome for this less than tech savvy smoker....... thanks, chris

I've been looking for a pot to have to do a Turkey brine, or to brine other things. Anyway, I've borrowed a pot from a friend and now want my own. any recommendations on a size? I was looking at a pot, but not sure what size.............seems it should be more than a foot tall........... if...

Looking at the two models, I think it's the premium vs the deluxe...... debating if I should spring for the gas ignition or not..... seems like the charcoal would get lit and ready in an uneven fashion, or am I overthinking it? any input from performer owners. there is a local hardware store...

I've been lurking through recipes here and will continue. I have smoked many items but never a turkey. I have done tons of ribs, butt roasts, loins, hams, etc but mostly pork type stuff. My mother asked if I'd try a turkey in my WSM for xmas day. It won't be a huge crowd, just 6 of us so we...

first of all I love my wsm 18.5" I'm in need of a new grill and looking at two items.... I love the idea of the performer....the metal table...charcoal holder, gas assist lighting.... Today I saw a Kettle 26" at a hardware store and wow, what a beautiful thing...nice and big..... we...

hey all, I have a buddy who's son is having a graduation party on Sunday. He asked if I can help smoke some stuff for pulled pork....I have done a ton of pork butts for pulled port probably about 12-15 times with great results. He mentioned his wife would like pork loin for pulled pork...

I'll be cooking a 2.8 lb pork tenderloin on my WSM. I usually cook around 250. we are going to try some new spices/seasonings/marinades today for this cook. any guesses on rough cook time and what ideal internal temp I should target? Thanks .... Chris

Hey all... I bought a bunch of Kingsford Blue yesterday at wally world. 2 bags (16.9 lbs each) wrapped together in plastic for $8.94 plus tax... That's less than $5 per bag.... Thought I'd share the deal as you may want to check it out. I wish I had a forklift. Chris

now that I have a bunch of cooks under my belt I am hot to trot for a rotisserie.... I've used the link on this site to look at amazon and am wondering what specific ones you guys use for your 18.5 WSM? I saw one for the 22.5 and it had a rotisserie as well as a black ring that it was mounted...

I've had an old charcoal grill for years....well it's finally about done...... I have a WSM and I love it....I'd like to pick up a new weber for grilling and keep my smoker for smoking....I know I can use my wsm like a grill but I prefer to keep it separate. any recommendations for a new...

any rough guestimates on cook time on the WSM at around 250 ish? what internal temp should I target? thanks, chris

First of all I love this thing... Actually I think it could go for 20 hours, or close on a load... at first, it ran a tad hot, but now it actually pretty predictable on how long it takes to get set up, lit, and dialed in. I have done, ribs, pork butt, pork chops, sausages (various types)...

can I get a Rotisserie for my WSM??? I'd really like to mess around with one if they are available... Any pics out there or recommendations on where to buy one? Thanks, chris

I've done ribs on my WSM 3 times. The first two were pretty good, the second the best and the last was mediocre at best. first time and second time I had baby backs and rubbed them with Rendezvous rub from Memphis and some other goodies. third time I had st Louis style (store was out of BB)...

hey all, I just put some st Louis style ribs on the WSM. I'm guessing I'll do 6 hrs or so at around 225-250. I did buy a couple thick cut pork chops and am going to do those for my wife and one of my kids. They are marinating in some Italian dressing now, how long should they be on for...

tossing some on in an hour or so. I usually do the dry rub kind and they come out good. cooking for my parents and they would like more tender type. can I do 2 hrs on the smoker, 2 hrs foiled, and then an hour back on the smoker without foil? or will that be tooooo much foil and fall apart...

I scored some nice wood from an apple tree. I have a bunch of wood for smoking. I have it chopped up into nice chunks. Do I have to take the bark off of it??? Just wondering. thanks, chris