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It's smiling at me!

Damn fine bark there. Pork butts are easy. I usually get done faster than expected, especially when wrapping.

I have some smoke that is exiting the outside door and it is preventing my smoker staying and holding temperature. When contacting customer service at Weber they suggested that I bend the door to prevent heat from leaving. Any suggestions on how to effectively bend the outside door to not eff it...

No idea how to resize from imgur. so

This turned out dang good. Used Meat Church seasoning, I believe there here out of Texas. Very good stuff and worth looking into even though they're big Egg folks. This was just a small guy, 5.5lbs but super cheap compared to brisket. Brisket here is like 3.50/lb, thanks a lot Franklin! Smoked...

Looks nice. What's clean up like on that thing?

What is this?

How did the ribs turn out?

Nice use of sandwich bread to make a good sausage sandwich. I usually use tortillas but I might try that technique next.

Looks great! How long did you keep in the foiled tin pan?

Welcome. I too am new. This website is great for ideas and confidence going into smoking. But I've found the WSM makes every cook so easy to make good tasting food.

Thanks for the response. I wouldn't say not moist but it wasn't oozing with juicy like I would hope for. I did probe the flat at 195, closer to the middle of the brisket went in very smoothly, closer toward the end was easy but tighter than the center. I did do fat side down by the way.

pics

Did my first brisket this weekend. 11.5 pounds, started at midnight, done at noon. Temps ranged from 215-293 was the hottest. Sprayed AJ every 2 hours after the first 6. Filled the water pan up once at the beginning. Probably could have done it a second time. Since it was done at noon and we...

Pick some up myself. Does this work just the same or better as KF regular?

Al Pastor is my go to here in TX for Tex-Mex. Those look perfect and very easy. About how long did you cook the pork on the grill?

Nice work. I'm getting more inspired to try and concur the pork butt. Did you mop or sauce during the smoking process?

I was going to start a new thread but I'll ask here. If my WSM is outside and not being used should I always put it's cover on it? How well will this hold up while exposed to the elements?

What is a good charcoal brand to get. Lowes has a good deal on Kingsford right now. They also have a special on hickory and apple wood. Thoughts on above mentioned or any other recommendations?