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I thought about breaking down the WSM, but I knew the Smokey Joe was downstairs calling my name. I have some trout hitting the SJ later today after I cook some potatoes in foil. Come on down to NC.....just follow the smell and smoke!

We've had this little Smokey Joe for about 7-8 years and I've never used it. I didn't know the first thing about charcoal and my gasser is just too easy to use. Well, I bought a WSM about 2 weeks ago and love it. I then decided to dig out the SJ and lit up half a chimney of used charcoal that...

I took mine off the smoker at 190 and let it rest in a cooler while it was wrapped. I pulled it about 60-90 minutes later and it pulled very easily. It was so juicy! What temperature is yours up to now?

Success! After 17 hours then another 1.5 hours wrapped & sitting in a cooler everything is good. I pulled the butt and what a delicious lunch we had. Now I have to figure out what I'm going to smoke next.

Ok, I've only smoked twice with the WSM, so keep that in mind. LOL I also start using the MM method and I read on here somewhere to control the temperature on the way. After I spread the hot coals, I put on the meat and reassemble the cooker. Then I let the temperature climb to about 180 and...

Temperature dropped to 197 at 5:30am so I stirred the coals and got things heated back up. Internal temp is 183 right now. Hoping to share this with my neighbor, but only if it tastes good.

It sure does! Not only was it a lot of work, but I was smelling like a chimney when I was done.

This will be my first all night smoke. The 'ole WSM has been holding steady at 225 for an hour now, I'm totally amazed! I used the MM method to fire it up. I'm only doing a 6 lb pork butt that I plan on pulling tommorrow for lunch. If it's ready early I'll wrap it and put it in a cooler and...