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Thanks. Just ordered

Hey there. Does anyone know where I can get the hardware to fix the door for my 22 WSM. I would rather not buy a whole new door. Thanks.

Hello all, Did a chicken thigh practice run yesterday and while I was able to achieve a good tasting thigh with bite through skin, I did have an issue with quite a few pieces. And that was with the skin tearing during the cooking process. I scraped the skin almost til it was see-through and a...

I thought so but I can only find the one that is hinged. I am looking for one with handles but without the hinges. I want to flip it upside down to increase the cooking space

Can someone provide a link to a site where I can get an extra top grate for the 22" wsm? I can only find them for either the weber grills or the smaller wsm's. Thanks

Okay guys....I am practicing my arse off for an upcoming amateur competition and just can't seem to get it right. I am using a 22.5 WSM and cooking 3 slabs of st. louis spares. I am smoking at 240 for 3 hours, foiling for one hour and back on for another hour. The two times I cooked them this...

Hello. I will be competing in my first contest next month and was hoping you guys can post some photos of your cook sites. I would like to get an idea of how they are set up. Or direct me to an existing thread. Thanks!

Most contests I see say you need a free flowing spigot of water. However, in my area, apparently these types of water jugs are hard to find. The only ones I can find are the ones with a push button, so you would need a another person to hold down the button while you wash your hands. Or, wash...

Hey there, Just created my first practice rib box. Overall I think it looks okay, but I know I have to tighten them up. I am concerned about the uneven color on the ribs and the dark spots. I smoked them lying flat on the WSM and I noticed that there was some liquid pooling in some areas...

Hi all, I plan on competing in my first amateur competition next spring and have no idea how to transport all of the equipment to the site. I don't have a truck/van and don't really know anyone who has one either. The only way I can think to do this would be to rent a U-Haul van or something...

Hi all. I purchased a bag of Prague Powder Instacure #1 about 6 months ago. It was originally pink, but has since turned yellow. I have been keeping it in the food pantry, which is always at room temperature but is lit for most of the day. Any ideas as to why it may have turned yellow...

Hello all. I am a confused beginner BBQ cook. I scoured these posts trying to get the best advice for the perfect internal temperature for slicing a brisket. I have read everything from as low as 180 degrees all the way up to 205 degrees. Also, are these the temps at which the brisket is...

I noticed that you did not use a probe after you foiled it and put it back on the smoker. Since this will be my first high heat cook, I will most likely have to use one. What target temp am I looking for before taking it off and letting it rest?

Yes, I would like to see it. Please post the link!

Thanks. Exactly what I needed. I will let you know how it turns out.

Hello. Does anyone know a good detailed step by step recipe for smoking a pork belly on the WSM to make bacon?

I am fairly new to bbq and have a question about one of the steps for the high heat brisket cook. For photos 8 and 9 when the brisket is wrapped with foil and smoked for another few hours. Is this done with the smoker lid on or off?