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Recently I've been buying Tri Tip for the first time in my area, $5.75 or so per lb nice trimmed cryovac roasts, what are members here paying per lb were it is available to you? thanks

I need to stuff a 18.5 brisket in my 18.5 WSM, generally I've used a 22.5 kettle for larger cuts and done the HH method with good success, my buddy bought the brisket It's a very nice packer, I'd like to cook it in the WSM between HH and LnS whats is largest brisket some of you members have...

I've had a 18.5 for 3 yrs now and only have had to use the top grate for my cooks, this weekend I'm gonna need the bottom, anyone have rough idea of the temp difference between top and bottom grates? thanks.

I'm cooking a 9lb butt now my plan is to pull it when ready, eat my fill then fridge it for awhile then freeze in a foiled pan. Thursday I'm heading out of town 8hrs or so to my destination and will take the leftover pork for dinner that nite, would thawing the pork in the fridge on wednesday be...

I've had my wsm for about 2 yrs now and have foiled ribs once, today I thought I'd give the foil another shot, lighty trimmed spares 3hrs over small apple and pecan wood chunks, going for 1 hr in foil with a bit of maple syrup and butter for an hour or less then back on the cooker. Have I fallen...

I'm looking for suggestions on doing ribs and chicken for some friends, I have the timing for ribs down, whats the best route for both on 18.5