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I just ordered a copy for my self too, I had to add in The art of Charcoal Grilling to get free shipping. Oh well. I was looking this over at Barnes and Noble the other day and had to resist buying it, it looked awesome...they wanted $35 though.

I noticed some condensation on mine too. I cooked the other day in the rain, then the next time I cooked I saw the condensation. I didn't really notice a problem with the temps, although I did not pay much attention bc I'm using a remote thermo, not the built in thermo.

I usually throw together a quick rub, tsp each of onion and garlic powder, salt and pepper then add enough paprika to double the volume of the rub. You can add other spices but this is my base go to rub. When crisping the skin did you use the lid? If not try putting the grate on, then the...

Well its cooking as we speak. I also thawed a chuck roast I had in the freezer and threw that on too!!! I was shooting for a semi HH cook. Its been on for 4 hours temps have been about 300°C. I don't want to wrap in foil, mainly because I have all day and I am lazy. Should I wrap it if...

glad to hear everything, for the most part, worked out. Sounds like all in all it was a successful first cook.

Ok so I got a 7lb picnic. I also got some goya mojo criollo, was thinking of marinading it overnight. Any thoughts? I made some mojo chicken thighs the other night and they were awesome, but I've never had it with pork. What do you do with the skin? Leave it on and score it crosshatch...

I'm thinking about doing a picnic this weekend because SnS has them on sale for $0.99/lb. I've only done one butt and it was a bit dry because I think I undercooked it. I have heard picnics are a bit tougher of a cook than butts so I'm a little hesitant on doing a picnic right now. Should I...

To clean the outside I keep it simple. One bucket of water, one wet microfiber towel and one dry microfiber towel. Wipe it down with lots of water then dry...gets it nice and shiny.

When checking for probe tender, do you unwrap the brisket to poke it, or do you poke it through the foil? This may be a moot point, but Im not sure what the correct technique is.

Thanks. I ended up pulling it off early because it wad getting late. Next time I'll drink less the night before so that I can get an early start.

I've done this on the kettle, you get great grill marks but I think that's the only benefit.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by mk evenson: I cook in the rain BUT I also built a smoke shed with a roof. Highly suggest it if you plan on cooking in the rain. Mark...

I'm cooking a brisket, I wrapped it at 160C and unwrapped it at 190C. At 190C it was definitely not probe tender, the plan was to finish cooking unwrapped to firm up the bark. Its been about 45 min and the brisket temp has dropped to 168C. Is this normal/OK? The cooker temp has been steady...

I did not stir the coals. I have brined chicken before and smoked it on the kettle. I'm still very new to the wsm so I haven't done any brined butts. This summer I hope to use it a lot and will experiment with different rubs, brines exc. As far as chicken goes, I will probably stick to...

Looks like you nailed that meatloaf...looks good l have to try one of those. Glad to see you were able to get to the bottom of this.

If Im buying, its Sweet Baby Rays...any flavor

I would double check with a oven thermometer. I doesn't make sense, with that much lit charcoal the cooker should heat up no problem.

Granted I'm new to this but I would say that slightly closing the bottom vents would compensate for the gaps IMHO. I did not notice any gaps in mine, although I did not really check for any. I'll take a look when I go out and shovel. We got another 3-4inches of snow up here in New England.

Grilling is definitely the way to go. It came out much better than my smoked version. Nice crispy skin, great flavor - it has a slight sweetness to it and it was very moist. I marinaded for ~8 hours, cooked direct for the first 15-20 minutes then finished indirect on the kettle.

So I've only used my wsm a couple of times, every time I've used it I used either a full or empty water pan. Empty for high heat and full for smoking. I was wondering what other people use, and what the advantages / disadvantages to each method are.