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Keri, thanks for the sugggestions. I guess I haven't exhausted all my "traditional" options. Xenia isn't too far, maybe I'll give them a call Monday. Dean, don't apologize for the length of the reply, it was fascinating. I am always amazed at the extent of support I can find on this board for...

Here in Dayton, its almost impossible to find any smoke wood at retail outlets (except the requisite hickory and mesqutie that is sold everywhere). I know I can buy smoke wood off the 'net, but with shipping cost (and the absence of "instant gratification") I am looking for other alternatives. I...

Thanks for the link Tomas. Very interesting stuff. Perhaps the fact that I don't usually run with water in the pan is contributing to my lack of smoke ring. Also I rarely baste, but I do usually give my meat a nice yellow mustard coat before I apply my rub. I don't rub very far in advance like...

I usually run @ 220-240*F. Once I put the meat on a 300* the cooker temp usually settles right in at 225-240. I run with sand in the water pan most of the time. I take my temps at the lid using a long stemmed candy thermometer and at the bottom grate using a remote meat thermometer stuck through...

My last few cooks, I have had little trouble maintaining proper cooking temps, and my meat has been tender and moist, but I have had no luck getting much smoke flavor to penetrate the meat. There has also been very little smoke ring to speak of. I am wary of using too much smoke wood because I...

I havent done any beef short ribs yet (although I am doing some for memorial day for a cousin who doesn't eat pork). Let us know how they turn out. Regarding lump charcoal, I've used it since my second cook with my WSM. Some obsevations I've come up with. First if you're using the "Real Flavor"...

My advice would be not to worry about it too much. If you knock some of the ash down from your coals (gently), that should help you get the temp up some. However, in my (limited) experience you won't experience any signifigant drop in the quality of your meat by finishing at around 245*. Sounds...

I did add about 5-6 chunks of hickory. My fire may have been too low though. I'm always worried about my fire being too hot. I don't want to try to spend all that time and come out with a roasted piece of meat. I guess I may have overcompensated and kept my fire too cool. You're right though...

As a bona fide WSM rookie (I'm 1 and 1 after 2 smokes). I have a couple of questions. First, what have you guys found is the best way at getting at the meat on the bottom rack to baste/ turn. I know this seems like an obvious question but I just found it rather awkward removing the hot top grate...

Matt, I also was thinking of trying to smoke sausages this weekend. Are you going to do some homemade sausages or store bought? I would be interested to hear others' opinion on the best way to do this.

Thanks you guys... I went to GFS yesterday and got a bag of that Royal Oak lump. What a deal. A better deal for better charcoal than that Cowboy lump I got from Lowes. I can see already that my smoker is going to get a workout this season. I have no idea what we are going to do with all the...

Bit the bullet and drove 50mi. each way (Dayton to Cinci) to get my WSM. On my way home stopped at Meijer got a rack of ribs and a briskit flat. Bought my smoker home and assembled it (no mods.) and had the ring full of Kingsford and hockory in about 30 min. Fired up 20-25 briqs in my chimney...