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I am looking for recipes for smoked ham on the wsm. I would like to know what kind of wood to use and ideas on preparing and cooktime. Thanks very much. Dan

Does anyone know who won GC at last weekends Burnt Offerings Competition in Riverside Calif?

My brother (who is an excellent award winning bbq competitor) told me he has been using lump charcoal due in part to alot less ash to clean up. I recently purchased a HUGE bag (I could not find anything smaller) of Royal Oak lump charcoal (can I say Royal Oak on this page?) I set up my 18" WSM...

I was checking out youtube today and watched a video of a guy preparing his WSM for a pork butt cook. The video showed a successful cook but I noticed He said he was using the minion method, As I watched him do this he had the unlit coals set up in a flat pile then he dumped his 20 or so HOT...

Can anyone recommend a grill thermometer that costs under $100.00? I like the maverick ET73. But I'd like to hear from some of you who use this model. Would you recommend it? Any issues with this particular model? I would appreciate any help. Thx Danny

when I find my favorite rub is all clumped up in the container I use a small coffee grinder to make it usable. my issue is that my grinder makes the nice course rub into a semi-fine powder. question: Does anyone know if this is good, bad or does it make any difference at all?

Hello fellow webers, I'm happy to be one of the new guys on tvwbb. I'm a long time loyal weber owner/operator. I have a 18.5 WSM, premium kettle and, my favorite, smokey joe. I'm looking forward to exchanging tips and ideas with y'all.