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Yeah - all my vacuum sealed pulled pork is all gone, so I'm 6 hrs into an overnighter with 4 butts happily smoking away. The WSM has locked in at 240 at the dome. First smoke opf the year, so I'm still using the old K-ford briquettes. I don't expect any issues going through the night.

with about 20 briquetts. The ring is full. Apple and hickory chunks located throughout. A few to go on top. Sand in the pan. Southern Comfort is readily at hand. 2-8lb butts, rubbed last since last night, waiting in the fridge. They're going on at 7pm,EDT. 1-6.5lb brisket flat, also rubed...

For a high school graduation party, I'm smoking a couple of pork butts and a 6lb brisket flat. I'm all set with an overnighter with butts, but I'm looking for some sage advice on the timing of the brisket flat. The party is at 2pm Saturday. I'll get the butts on about 7pm, Friday night. I'll...

I'm looking for a good, diamond sharpening stone. I know there's a number of different stones on the market and available online. I was interested in first-hand good or bad experiences with any? What size, grit make.. etc? I'll be using it to sharpen my collection of Chicago Cutlery...

After reading some online posts, I got a-hankering for trying a chuck roast. " t'aint never done one of them before". I went into my local grocery store and all they had were "underblade chuck steaks". They appeared to be what I've seen pictures of, only sliced. So, I'm thinking the...

I've done overnighters before with my electric Brinkman, but I'm firing up the WSM tonight to smoke two butts about 7lbs each. I've done long smokes with the WSM smoking ribs, so I feel confident about the heat staying constant and lit. In using the "Minion Method", how many lit briquettes to...

Well... It's the Friday after Thanksgiving. We had Thanksgiving at my sister-in-law's and now I find myself with no leftovers. So, I fired up my WSM and I'm about half-way into smoking up an 8lb, bone-in turkey breast. The WSM is holding steady at about 325, coming down from 350. I used 1...

For you sand users out there.... Are you using the same pan that comes with the WSM or the larger one from Brinkmann? Knowing that there needs to be room to collect drippings, do you fill the pan half-way, 2/3's...etc. before covering with foil?? Thanks!

Seeing as how there have been flakes and a briskness in the air, as well as a whole host of turkey-related posts on a number of different forums, I figure I might as well post a holiday related question. During the holiday season, my familly enjoys buying whole, unshelled nuts to have in a bowl...

OK, so I abandoned the Edison Method and jumped to the Minion Method this past weekend. When my ribs were done, I closed down all the vents in the WSM to put out the fire/coals. Is this what you do? Should I have left the vents open to fully burn off the briquettes? Now that the smoker is...

Seeing as how I live in Massachusetts, I'm curious about exeriences with overnighters in cold weather. I understand fully about the wind robbing heat from the WSM, and I will be able to prevent that. But the cold itself is a different issue. I'm reading where hot-water tank insulation...

Yes, I caved in. I went to Amazon using the link from this site and ordered the WSM, and a chimney. It sounded like a deal too good to pass up. This is a change from my Brinkmann Gourmet electric. I'm figuring I can use the body from my Brinkmann, stacked in line with the WSM for...

I think I'll be doing up some baby backs for the football game on Sunday. GO PATS!!! I would also like to do some chicken legs(drumsticks), on the lower grate. I've never done legs before. Would they be ok if I smoke/cook them the same amount of time as the ribs? The ribs would be on the upper...

I currently have two Polders. I use one for internal and the other for temps at the grill. I don't have a thermometer with a low alarm. I'm aware of the NUTEMP 701. Any positive experiences out there with a thermometer with a low temp alarm, wireless or not

Well, I'm giving it a shot today. I just prepared 3 racks of baby-backs, peeled the membrane and dusted them with the rub. I hope to put them on about 11am, let them smoke/cook throughout the football game today(GO PATS!). Hope to eat between 4pm and 5. If the ribs fiish early, I plan to foil...

Well.. The 3 butts(5lb, 5.5lb, 6.5lb) have been rubbed and are in the fridge. The smoker is setup and good to go. The cabbage for slaw has been sliced up and is salting. The beer is on ice and the cigars are humidifying. Goal: Butts, cole slaw and beans are ready for "da' guys" Saturday...

Hi - My first post here. Looks like alot of knowledgeable folks spend a fair amount of time helping out those of us with not so much experience. I've had a smoker for about a year, and I've done some ribs and few small pork butts. They've come out good, but I have nothing to compare them to...