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What is a WSK?

I've had my WSM 22 for over 10 years. The fact that I can do 6 racks of baby back ribs at a time laying flat makes it an ideal size. I can also do a brisket on one grate and 3 racks of ribs on the other one. I bought mine when they were going for $419. Still worth it at $549.

The temp came right back up to 250 F. so, i'm good!

I started my brisket at 5:45am this morning. It held at 250 F. for 4 hrs. Dropped to 238 F at 5 hrs. I put the ribs in and the temp dropped to 200 F. Probably due to putting cold meat into the smoker. But, I noticed the coals were getting low and likely wouldn't last another 6 hrs. So, I...

I did 3 racks of ribs and 2 butterflied chickens a couple weekends ago. The water pan was still almost full of water with chicken and rib drippings. Trying to lift it out of the smoker was a challenge not to spill anything. Then, i had to deal with the liquid. How do you dispose of this...

The ribs and chicken turned out great. Only issue I had was the chicken took longer to cook than I thought. I ended up finishing the chicken in the oven to get it to the proper temperature. In the smoker, the chicken was at 145 degrees for the breast and 150 degrees for the thighs when I put...

I bought a WSM 22.5. Put it together last week and starting my first smoke on saturday. I apparently got the 2013 model because it doesn't have the grommet for temperature probes.

I will probably go with ribs and chicken instead for a first smoke effort for a group.

I'm jumping in with both feet and want to do a couple pork butts and several slabs of baby back ribs. Can someone point me in the right direction on a good approach?