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Got a brisket in the WSM. I noticed my meat temp had only gone up 1 degreee the first hour. I checked and the probe was unplugged from the transmitter. I plugged it back and the meat temp read 150+. No way - not in the first hour. So I moved the probe in the meat. Same result. Checked...

Going to try to cook a brisket tonight. Got to cook it before it goes bad while I am off work. Here is the weather forcast for my area tonight: "Mainly clear skies. Low 31F. WNW winds at 10 to 20 mph, diminishing to less than 5 mph." I have never cooked an overnighter with these conditions. I...

I was already planning on doing a turkey for work next week. The boss called today and said he wanted me to do a ham along with the turkey and he would pay for both. Here is what I need to know. 1. Can I just buy a ham that has already been smoked and put it on the WSM above the turkey and get...

The only types of smoke wood I can find commercially in my area are hickory and mesquite. I want to try some of the other flavored woods but don't know where to look. Any suggestions for online suppliers or a retailer in Alabama?

If the weather holds out tomorrow I am planning on 2 BCC and about 8 thighs. I was thinking of doing them together (BCC on bottom-thighs on top). If I do, would 1 lit and 1 unlit chimney get me there or should I up it to 1.5 or 2 lit to compensate for the added meat? Any help would be appreciated.

Anyone care to share a brisket finishing sauce? I have seen many of the competitors dip their slices in some type of sauce prior to presenting them.

Smoked some chicken quarters this week. I brined them overnight then dried them out in the fridge before putting on the cooker. I was very pleased with the overall taste and flavor of the chicken. My problem was with the appearance. Not sure what went wrong. Here is what I did: <LI>started...

When following the vent settings on the recipes in the cooking section, is there a standard rule as to which vent is #1, #2 and #3? Are the vents numbered in relation to the door, top vent or does it even matter?

The wife is getting hungry for BCC again and since I just got the WSM, ...this just in from the stupid question department...How is the best way to do it on the WSM? I'm thinking on the lower rack over the foiled water pan filled with water and apple juice? Or should I leave off the liquid and...

Will be doing St. Louis spares on Monday. This will be the first time I have tried them in anything other than the offset. Will be cutting the racks in half and using rib racks. Any ideas on times? I did a search and found 446 results. Care to make it 447?

My first WSM is shipping today and I have a newbie question for you: I will probably start out using charcoal (Kingsford) until I can get some lump. Lump is not too plentiful in my area. Anyway, those of you that use charcoal, what type of ash buildup are you getting? I usually get a lot in my...

Has anyone tried these? Should I smoke them or grill them? Any help would be appreciated.