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Hi all - I am hoping for some advice on temperatures in my 18" Weber Smokey Mountain. I use an old Cyber-Q fan unit and generally set it to 225. I have done pork probably 15-20 times and it always comes out great, with one exception. When starting it up I usually end up reaching temps close to...

Hi everyone - I found an incredible smoked salmon recipe here a few years ago and can't seem to locate it now - it involved forming a pellicle and then using the snake method in my WSM. I remember several people made it for Sunday NFL games and a couple people said it was the best salmon they...

Hi all - I picked up a beauty yesterday, an almost 8 pound, 3 bone prime rib roast. I'm smoking it Christmas morning and see a lot of different advice regarding methods of cooking. I will plan on a final internal temp of about 120-125, resting to 130-135. I have 2 main questions: One recipe I...

Hi all - I was going to smoke my first whole turkey this year but decided on a bone-in breast instead (I'm roasting a 13 pounder in the oven as well). The breast I picked up today is fresh and 11 pounds. I'm planning on following the recipe here but mine is twice the size...

Made some beef ribs - Rubbed them with spog and let them sit in the fridge overnight, then smoked them with hickory and oak at 275. The 5.15 pounds took about 6 hours, then I let them rest in a cooler for about an hour while I made some mashed potatoes. Also served them with a cucumber salad...

Made some ribs this weekend. St. Louis style were on sale: Used a light coat of mustard and magic dust rub I modify just a bit: We had 20-25 MPH winds and 40 MPH gusts on Saturday. Because of that I used my new CyberQ and I am amazed at how well this thing holds temp. Ribs were perfect...

Happiness is stopping by the local butcher and finding this prime beauty. I'm going to shoehorn it on my smoker and cook it tonight! I'll add pics if all goes well.

Made a couple more pork dishes this week and froze about 10 pounds for later! Hoisin-ginger pork, recipe from Weber's "New Real Grilling": Pork Tacos, recipe from Weber's "Smoke":

Hi all - just wondering where everyone is finding the best deals on spices in large amounts (14+ ounces). I am going through a boatload of paprika, cumin, mustard, etc. Amazon looks to be the best I can find so far, from looking online Costco seems to carry only one main brand. Thanks!

Hi all - I am thinking of making a brisket in my WSM, this will be only the 2nd one I have done. Since it's just my wife and I eating, I am thinking of doing three things: 1.) Cutting the flat in half and smoking it, along with the point 2.) Freezing the point to make burnt ends some other...

Hi all - what general rules do you follow for how long meat can stay out before it needs to be refrigerated? I smoked picnic shoulders overnight and they came off the smoker at noon, rested on the counter until they were at 170, then I wrapped them in butcher paper and put them in a cooler. I...

Hi all - I am going to smoke some beef ribs tomorrow for the first time. As usual, a couple beginner questions: 1.) I read to get short ribs from the plate not the chuck. I believe that's what these are...? 2.) Any recommendations on time and temp? This recipe calls for smoking them at 285 for...

Hi all - I thought I read a thread here a few weeks ago about how to calculate how much food to plan on for large events but cannot find it after some searching. Does anyone have it bookmarked or know what the rules of thumb are? I am thinking about smoking 6 pork butts in my 18.5" WSM and am...

Hi all - so I made a 9.3 pound brisket this weekend and was pleasantly surprised at how it turned out. I bought this from J.W. Treuth's in Oella, MD. I used a recipe from Weber's New Real Grilling, I think it was called Brisket of your dreams. Here it is rubbed before I threw it on my 18.5...

Well, just made a mistake - I forgot to remove the membrane from a 9 lb brisket that I started this morning. It's already rubbed and on the wsm - should/can I attempt to remove it after its cooked and rested? Thanks. :(

Hi all - I have only done 3 cooks so far with my 18.5" WSM, but I am already pretty sure I am going to get an ATC for longer cooks so that I can start longer things like full briskets at night and not be up every hour to check on the temps. I have done a lot of reading this past week and am...

I filled my 18" wsm and lit it at 6:30 am today, added around 10 more briquettes around noon and it's still at 300+ degrees at 9 pm. Do most people close vents when they are done cooking? I opened all of mine 100% and figured it would burn out pretty quickly - guess not 😎 Just wondering what...

Hi all - I am smoking 2 Boston butts, each almost 7 pounds right now. I followed everyone's advice and the smoker has been holding a perfect 225 since about 7 am, measured with a Maverick. My recipe calls to take them off and wrap them in foil when they hit 160, then smoke again until they hit...

Hi all - I am likely going to be smoking through some thunderstorms today. This is my first cook and am wondering if anyone has any tips. I can keep my charcoal dry as it heats up but I can't really cover my smoker or keep it out of the rain once I've assembled it. Is there anything to worry...

Hi all - I am making ribs in my new wsm 18 next weekend and was going to try the recipe I found here in this site: http://virtualweberbullet.com/best-ribs-in-the-universe-by-mike-scrutchfield.html 2 questions so far: 1.) if I put 3 rolled racks on each grate, do I need to swap them halfway...