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I have a 10lb spiral sliced shank half uncooked cured ham from the Safeway. It says it's mildly smoked. I'll bet Safeway used liquid smoke! I'd like to smoke it at 225-250F in the WSM over water for several hours and then cook at about 300-325F after the water has evaporated. I could complete...

I'm trying to find out how many BTUs a pound of different charcoal products contain. I can't find anything concrete about this on Google, at least not about the Kingsford Original that many use. A 20lb tank of propane, as I understand it contains slightly over 400,000 BTUs and here in Cal. costs...

Has anyone tried Sam's Choice Charcoal Briquettes from Walmart? Its regular price in the SF Bay Area is $5.27/18lb, or $.29/lb. That's less than Walmart's regular price for Kingsford, which is about $.37/lb or so. This weekend Home Depot is selling Kingsford for $9.97 for 40lb, or $.25/lb. I...

I'm a relatively new WSM user, though I had a bullet smoker prior. It seems a lot is directed toward maintaining a stable temp. of 250-275F. Have any tried using less charcoal with a smaller diameter charcoal ring? This would decrease the horizontal space but maintain the vertical dimension. You...

How can I cook a raw,though cured and smoked half ham, which is 25% "water added". Because it's raw it must be cooked to 160F. The producer, Smithfield, has both smoked and not smoked cured hams with 25% water added during the cure. You roast the ham in the oven cut side down and fully tented...

The water pan is deep vertically to the point where you can't see and tend the charcoal bed behind it. How do you deal with this? Do you use the water pan, with water, or with sand? I'd like to find something to replace it. A pizza stone, by itself or on top of a 16" pizza pan might work. Thanks...

I have the new WSM with the larger water pan. The water pan's vertical height is almost eight inches. When it's in place over the charcoal it dips down and you can't see and tend the charcoal on the back side. It would have been so easy for them to creat a water pan with a flat bottom, as on...

This recipe addresses low temperature roasting of a standing rib roast. What may be different about this recipe is that the roast is seared indirectly at the beginning rather than directly at the end of the roasting period. Let the roast[three ribs from small end] warm 2-3 hours to room...

Another thought. Have any brined a standing rib roast. I don't find much of anything about it on the internet. It's a fairly expensive experiment. I would think you would not use much seasoning, and maybe only salt. Thanks again,

I'd like to try smoking a standing rib roast in the WSM over water, at a temp of about 250F. Have any tried it? If so did you brown the meat at a high temp either before or after the slow cook? Do you have to brown it? I'm going to roast it either in a pan or with a pan below[and above the water...

Polder makes this dual temp. meat and oven thermometer that gives you the meat temp and the "oven grill"temp. You can apparently leave this in the grill ongoing. Have any used this? http://www.polder.com/12453.html I can't believe it would hold up left in. Thanks, Kent

Walmart sells "Sam's Choice" briquettes for about $.30/lb, about as cheap as you can get in California. Have any tried it? If so, how does it rank with Kingsford? Does it adversely affect taste?