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I love the WSM and have all three sizes but recently I've been contemplating the Masterbuilt Gravity series simply for the ease of control (if you don't know, it has a controller like a pellet grill but runs off either lump or briquettes). It seems almost like the best of both worlds to me...

Next Saturday, I'm hosting a whiskey tasting party for 8 friends (10 people total including myself and my wife) and a smoked turkey will be the main meat. I'm planning on everyone showing up around 2:00 and doing the actual tasting between 3:00 and 4:00 or 4:30 (however long it takes to do it...

I'm thinking about getting the thermapen smoke, but I don't have one of the newer WSMs that have that silicone grommet for the probes. I'm not very handsy, so drilling into my WSM isn't something I'm comfortable with, and I'm worried that simply running the probe wires under the lid will smash...

I've got a 2008 18.5" WSM (bought January 2009), and of late I'm having a terrible time getting it up above 200* when starting a cook. For example, right now I've had it going for rougly an hour and a half and it's just now reaching 200*, and I waited fifteen to twenty minutes to put any meat in...

I'm looking at doing some butts soon, and I'd like to inject them this time. This will be a first for me; never injected before. I'm planning on using the renowned Mr. Brown rub. It's very popular with my family, and I'd like to get an injection recipe that goes well with it. I'm not sure if...

Every time I've cooked brisket, I've cooked it the day before, stored it in the fridge overnight to cool, then sliced it with my electric slicer the next day and reheated it. I'm planning a cook for the 4th of July and don't want to cook it the day before, so I thought I'd garner opinions here...

I know a few years ago I came across a list of things that are typically needed for a BBQ competition. The list was on a different site, but I found the URL here. Does any one have any idea on where the link for this is, or any one have another list up somewhere? The first time I saw the...

It's been awhile since I've managed to get a real cook going. I smoked some cheese awhile back, but that was minor compared to brisket or butts. This Saturday I'm finally firing up the WSM for the first time this year, and I'm looking forward to it. The case that it's a quasi-catering cook...

I've done quite a few briskets before, but for the holidays this year I'll be smoking a Waygu brisket for the first time. I'll be cooking it in my 18.5" WSM Saturday and slicing it, reheating it and feeding it to a large crowd on Sunday. As I said, this is my first time with waygu, and I read...

I did a pork butt cook last Thursday, using Mr. Brown. We had the neighbors over for dinner. The butt came out very tasty and tender. For pictures and a full write-up, visit my website.

Last night I grilled some pork chops on the Smokey Joe, and man did they come out great. They were seasoned on both sides with Weber's Zesty Lemon Seasoning. I cooked them a total of 20 minutes, turning every five. Every time I turned, I squeezed the juice of 1/8 a lemon (I had a lemon cut...

I'm looking into getting a Smokey Joe sometime in the next few months and don't know if I should go with the silver or gold. I haven't seen any SJGs at the stores around here, but Weber still has it on their site, so I'm assuming they still make it. If not, that makes my question really easy...

I have done bacon based on this thread multiple times, and I enjoy it very much. Now, however, I'm wanting to try bacon with a different taste. I've read about pepper cures, but I don't know the actual ingredients/proportions in the cure. I have pink salt, and would like to use that as my...

I'm looking to do a pork butt at the end of next week and am thinking about injecting for the first time. I'm planning on using the Mr. Brown rub, and want to know if anyone has any ideas on an injection recipe that would complement Mr. Brown nicely?

Be warned, this recipe is very unspecific. I'm hoping to post pictures sometime in the next week to illustrate the process. 1 cup Crisco 2 cups flour 1 to 1-1/4 sticks butter ~ 1 teaspoon of salt Cinnamon Sugar Preheat the oven to 400 degrees. Mix the Crisco and flour until crumbly. Add cold...

The situation is this: we are celebrating Thanksgiving with my wife's extended family the Sunday after Thanksgiving. My wife's cousin has offered to pay for a brisket if I'll smoke it for this day as she's not big on turkey. I have no problem doing this, and of course said I'd smoke the...

I'm doing my second brisket this weekend for my wife's family reunion (a potluck). My first brisket didn't come out so hot, so I thought I'd ask some questions here before I smoke the thing on Friday. The rub I've selected is as follows: 1/2 cup onion powder 1/4 cup garlic powder 1/4 cup...

I was at Penzey's the other day to pick up some green peppercorns and decided to pick up some pink peppercorns while I was there. I'm a big fan of pepper, and am anxious to try all the different varieties. I know, pink peppercorns are not "technically" pepper, but I was wanting to try them...

Marinated some chicken wings in this sauce for about 36 hours, then smoked them this morning over 3 chunks of cherry. Temps in the smoker were between 225 and 275 for the 1 hour and 45 minutes they were on. They came out wonderfully. I could taste the cherry, and the wings were not too spicy...

I cooked four slabs of BBs today, and I finally got what I've been looking for since I got my WSM: ribs that I personally don't have to put sauce on. The ribs were on the cooker for about 4.5 hours, and were never foiled. I used a Kevin Kruger rub ( this one), and man did it work out...