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I have a question on how Harry adds his wood chunks to his charcoal. He states he adds his wood chunks at the bottom of his grate on the outside near the charcoal ring. I would think that the the meat being cooked has already cooked for awhile before the wood ignites. Isn't it best for the meat...

Haven't posted in awhile but still smoking a few times a month. Was walking through Home Depot today and saw Kingford Professional Briquettes. The package states they are all natural wood. Anyone try these Briqs? I switched to Stubbs this summer and definitely like it better than KBB. Even the...

Just took a picnic off the WSM and have it resting.Cooked at 225-250 for 9 hours. The roast was 8 pounds, foiled at 160 degrees and taken off at 198 degrees. I used water for the cook. I noticed the bark didn't develop as hard as the butts I have done using no water. Does the water prevent a...

I've used my WSM the last two times with a full pan of water, I just find it easier to control the temp and cook at lower temps which. I prefer. After each of last two cooks I noticed a brown residue on the lid and at the interior by the top grate. I cleaned it off after the first cook but it...

Should be the grate probe be placed at the enter of the grate or toward the edge to monitor temp on the WSM ?

I have been reading that many people add their wood chunks buried in coal towards the outside edge of the charcoal ring instead of putting them on top of the coals. How far out from the middle are the coals buried and should the chunks be touching the burning coals from the beginning of the...

Anyone know the diameter? I want to pick up an extra grate.

How much charcoal briquettes will the basket in the WSM 18 hold?

Are Spare Ribs Fatty After Cooking? I cooked a rack of SL Ribs today and after cooking there was still a layer of fat on top of the rib meat but it was underneath the bark. Is this normal? This also happened the last time I cooked spares. I cut more fat off during prep than usual but it's...

Does a water filled pan or a clay saucer use more charcoal when used as a heat sink?

Want to cook a 8-10 pork butt at 250 on my 18.5 WSM. Will be using water in the pan. How much charcoal do think it will use? I've only cooked 5 pounders and had to add at the end of the cook.

How do most cook their ribs, meat side up or down on the grate?

Does cooking low and slow render more fat than cooking hot and fast? The last rack of ribs I cooked was at a temp hotter than usual and I felt the ribs were a bit too fatty. I figured the ribs were a bit over cooked ( fall off the bone) so they should have been less fatty. Maybe I have to trim...

Cooked a small rack of SL ribs and they were finished in 3.5 hours. I was figuring on 4-5 hours but checked at 3.5 and they were done, maybe overdone. They we're fall off the bone but tasted great with only bone Suckin rub. I thought SL take longer? I cooked with Royal Oak lump, cherry wood...

In the two books I have read that are geared toward the WSM(Low and Slow and The new book by Bill Gillespie), both pit masters use water in their pans. It got me to thinking, when using water in the pan the bottom vents must be left open more to maintain temps. By opening the vents more, more...

Weather was good this weekend and corned beef was cheap so I smoked a quick pastrami from the homepage recipe this weekend. All went well and I followed the recipe. Meat came out great and tastes like authentic pastrami but the rub is WAY to peppery. I've eaten a lot of pastrami at Katz's and...

Haven't been cooking much due to the snow and frigid temps but have done a ton of reading. In the book Low and Slow, the author insists the water pan must be used with water. Is he using the old pan (smaller capacity)or the new pan? I would like to try some of his recipes and his techniques.

Has anyone on the board competed with the WSM and placed in a competition? If so, what type of charcoal did you use, what meat placed and what type of wood was used?

Ventured out into the cold today and cooked a boston butt. Didn't have much time so tried the hot and fast method. Cooked a 4.5pound butt in about 5 hours at 300 degrees. Only the second time I cooked a boston butt, I had usually cooked the picnic section. The butt came out pretty good but...

I know there are many variables (weather,wind etc)to temp control, but what vents and settings are most using to maintain 250 degrees w/o a waterpan? My last smoke I only used one lower vent and the exhaust vent and had fairly stable temps but as recommended by most, I would prefer not to use...