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Almost every recipe, trick, tip, manual, etc for the WSM has mentioned keeping up with the water pan, checking it to make sure it never runs dry, adding more water every x hours, etc. My WSM never comes close to running out. Never once in countless runs on it, have I been worried about the...

I've been lurking on here for a year now and posting for a few mos, and (very unscientificly) it seems to me like a vast majority of people prefer to make burnt ends over eating the fatty cut of the brisket. I'm curious as to why? For me, my briskets are insanely juicy and the fat on the point...

Has anyone out there done any tests to see what the average temp difference is between the top and bottom grates on a 22.5 WSM? I'm usually running low and slow, and I'm curious as to what others have experienced. Thank you

Has anyone had any luck with any kind of lemon, lime or orange zest in their ribs? I'm trying to add some layers to my rib rub and this is one of the things I've mulled over. Any input would be greatly appreciated.

Has anyone else used butcher paper in lieu of foil while smoking? I've been reading a ton about butcher paper and decided to pick up a roll. I did ribs tonight and the results were excellent. After about two hours on the smoker, I gave them a very light squirt of apple juice and then wrapped...

Hey there- I'm new to smoking ribs - for some odd reason I tackled brisket as my first BBQ conquest - and I have a question. My first batch of ribs came out great. The rub was the prefect compliment to the smokeyness and the BBQ sauce finish. I used canola oil as a base for the rub. My next...