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All, I just had a very lengthy and fun discussion with David Klose after I called his company. I'd been leaning towards a Lang smoker but had (again) been pointed in the direction of Klose. I don't mind paying more for quality and I've read and heard Klose are the epitome of quality for...

Yep, I haven't been here in a couple years after I got in trouble for not digging the Paul Kirk class. Well, now I'm here reviewing something different and I guess I won't be popular again....I'll just tell you what I know and have tried. I bought a 2008 Traeger Lil' Tex 070 because I liked...

Heck, I'm having a regular ol' cookout this weekend. I live in NW Arkansas and I'd like anyone who can drive on up-down-left-right to come on over. I just moved to a new house but the Q should be the same as ever. I have maybe 15-25 people coming by...but I'd love to meet a few off of this...

Folks, I was watching AB last night and learned something HUGE. With my chimney smoker, I've always coiled newspaper around the outside and put one crumpled bit in the middle. Well, tonight I tried something off his show...I made a wick! Just like on his show, I dribbled...

All, Last night I may have made the best chili that I've ever made. I smoked a brisket to about 190 degrees and sliced it for my guests. Parts of the flat were a bit to done for my taste(although folks kept picking at it), so I grabbed about a pound of drier brisket and another pound...

A good friend of mine has owed me a favor for a while. He just paid me back. My friend is a hunting kinda fool. He just brought me a venison roast that I figure weighs about 9 pounds. Venison is a tough meat to smoke if only for the reason that it's so lean and it'll dry out in a...

Well, I'm getting my WSM ready to go and I can't wait! It's a 5 hour drive from where I am but I know it's going to be worth it. See you guys(who are going to be there), there!

I just put this brisket on at about 6:30 tonight. It's now getting close to 9:30 and my thermometer shows the meat temp at 116 degrees. This is the first time I've tried and ET-73 so I'm not being very trusting. I've smoked quite a few briskets before but none have come up to temp this fast...

As of right now I have a 14 lb. brisket on the WSM. I was supposed to go to a function tomorrow but because of pager duty I just can't make it. I'd promised to bring some BBQ. Well, one of my friends is coming over at 8am to pick it up. After that, I have another brisket and a pork butt...

I just called the butcher because I'm going to have about 12 people over tomorrow. I'd asked about the price of the meat and he told me that if I'd like him to trim the roasts down to about 12 pounds (I guess what he has in stock runs about 20) the price would be 10.99/lb. He then said that if...

Hi all, Do you think Orange and Apple would be a good combination for my turkey tomorrow? I leaning towards it but because orange is such a mild flavor I'm kind of scared that the apple wood will drown out any flavor that the orange imparts. Any thoughts?

All, I'm planning on smoking a country ham and a turkey for around 40 folks this coming Thanksgiving. I've smoked many turkeys but I've got very little experience with uncooked, cured hams. Does anyone have any tips they'd like to offer? I'd surely appreciate them. Thanks!

I'm going to put my temperature log followed by the pictures here. It turned out awesome...I hope you can see the pictures. Don't give me crap for pulling in a plastic dish! I've had to many people over this week to have a good metal/aluminum one clean! 12:20 Lid=200 Meat=44 1:20...

All, After reading numerous posts about the qualities of water, sand, accordioned foil etc...I think I'm going to try an experiment this weekend unless you talk me out of it. I've been toying with the idea of using lava rock in my water pan for years since I've started smoking. I...

I'm having a blast! I've cooked these before in years past but somehow the WSM makes it easier than before. I put the roll on at 9:15 and as of now the smoker is at 233 degrees(stable) and the meat is at 66 degrees. I rubbed the meat for ~5 hours...started my coal and thru the big damn...

All, I was at the local Wal-Mart today looking for various things when I found a heavy duty temperature gauge by 'The Grill Care Company'. I can't vouch for how well it works yet because I have yet to get the smoker going. What I can tell you is that it's threaded 7/8" and it screws...

Hi all, I received my bullet via UPS last night and I have a few words to say about it. First of all, it was a cinch to assemble except for trying to get the access door to be 'fair and square' against the rest of the cooker. I finally gave up(more on this later). With my assembled...