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This is my first brisket, a 13 pounder from Costco Canada. It was pretty well trimmed straight from the package. Sprinkled the meat liberally with SPG on the trimmed side (nothing on the fat cap). Used a 18" WSM with Kingsford briquettes. There was sand, covered in foil, in it's water pan...

I did a test run with brined boneless skinless chicken breasts before attempting a turkey. NICE……smokey and moist. I am now thawing a 16 pound turkey that, when thawed, will be brined overnight. Question. I am concerned about the smoke permeating the meat through the skin. Our family is not...

I have a question about leftovers and their “safe” shelf life in the fridge. Because the meat is smoked when cooking on my WSM, is its shelf life in the fridge longer than lets say BBQ grilled or oven roasted meat.

This will be my 5th smoke on my new WSM. I have a 7.8 pound Top Sirloin Roast that will be rubbed tonight with Kosher salt, garlic powder, onion powder and black pepper. The roast is 6 inches thick at one end and 4 at the other. I have tried smoking beef once before (did this last year...

I have a newly broken in 18.5 inch WSM with sand in the water pan. I (meaning my family) have porked out on ribs and pork roasts and have found pig to be very forgiving. I love how easy it is to control the temperature compared to my previous smoker. I now want to move on to beef. I use a...

I have had my 18" smoker for three weeks now. Works as advertised. I am beyond happy with it. I used a Brinkmann ECB up until now. For my fist smoke I used water in the water pan and had a pound of bacon in a foil pan on the top grate as per advice gained from online forums. I smoked for...