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I got a lot of mouths to feed here. We buy a whole cow at a time. This smoking thing is new to me. Time to buy a cow has come. I get to decide how to have the bovine butchered. The question I have is now that I want to smoke more which cuts should I go with? I still want to grill some good...

This weekend I experimented a little with charcoal. I had some big pieces of mesquite charcoal that were too big for my little weber grill so I tried them in my 18.5" WSM. Here are some photos. I watched the temp close and never let it get above 275. By the end of the cook...

I was all excited about the 17lb brisket until I tested it for fit in my 18.5 WSM. So I separated the flat and point so that it will fit. I was planning on trying the butcher paper method on the whole packer brisket. Now that I have the flat and point separated I'm wondering if I should do...

This weekend I'm planning on smoking a 17lb brisket and 2 4lb chuck rolls. I am going to cook them low and slow. This is my first time cooking different cuts so different in weight. Which meat should go on top? Should I start them at the same time? If the brisket goes on the bottom what...

I'm planning my next cook. Today I got a big brisket. I was thinking it would be fun to cook something else with it. I have a few questions! 1. What is a good thing to cook with a brisket? 2. What meat goes on top and bottom? 3. If I mop the top meat will it "hurt" the bottom meat if the...

So my first 4 pork butts turned out great. I fed 20 folks and still have leftovers. I followed the directions on this website in the sauces and everything. Tomorrow some family is coming over and we will finish off the pork. What do you recommend to reheat and moisten the meat? Again thanks!:)

Its been a couple of weeks using my 18.5. I must say that without this web-site my experience would not be nearly as fun. Thank you everyone who has chipped in to help us newbies! I'm wondering if its best to keep my leftover charcoal in the bottom of the new batch or relight them and put...

This weekend I'm going to do my first pork butts. I have 2 butts one 15lbs and one 17lbs in the package. My Weber is the 18.5". A friend told me he likes to cut his butts into 4 pieces. He says they cook faster and he like the extra bark. What do you guys think? Thanks!

Just got the 18.5" weber. It has the large water pan. I have 18" foil but it doesn't fully cover the pan. I looked at the cost of the 24" foil but is around $200 for a roll. What do you all do when covering the larger pan with foil? Thanks!