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One of my tools that I use whenever I'm using my WSM is a rubber mallet. Every hour or so I lightly tap each of the legs a few times, in an effort to knock down any ash that may have accumulated. I notice that whenever I do that, the temp will bump up a few degrees.

Hello, Everyone: Well, I did it. I fired up my WSM in spite of the ominous weather forecasts. Yes, the skies opened up as they often do at this time of year in my region. Did that stop me? Absotively posilutely not. I watched the Maverick slowly ratchet down during the rain, only to...

Thanks for the inspiration. I'm planning on cooking brisket for July 4th. I thought it would be just the Boss and me. Now we've invited three more people. The brisket is small, maybe 4+ pounds. I'm thinking another brisket. BTW, Greg, the cook you did looks good to me.

Thank you, everyone. I can place a floor fan near the inside wall furthest from the screen, and place the WSM near the screen furthest from the wall. Between the fan and the cross ventilation that should take care of any smoke build-up. As far as cooking outside in the rain, those...

I should have come here first. I've been looking for a Jumbo Joe. I checked Wal-Mart, Ace Hardware, Target, Lowes, and HD. It seems that everyone has it in the online store, but not in the brick and mortar store. I want to see it up close and personal so that I can get a visual on how...

Hello, Everyone: Down here on the space coast, at this time of year, pop-up afternoon thunder storms are routine. I'm planning a smoke of some baby backs tomorrow. My initial game plan is that if rain is in the forecast, then I'll use my gas grill. Otherwise, it's the WSM. I have a...

I had the exact same question (different temps, though) for the exact same reason (but different). I expressed my complaint to Greg Rempe and to Meathead Goldwyn. Their recommendations, and the recommendations of many in this forum -- use less fuel, and/or try to create a shade situation using...

Thinking outside the box...or outside the pan...or the sink..er, uh...I think you get the message. Since I'm headed out toward Lowes and HD (they're just about a half mile from each other), I'll pick one up, too. Thanks for the tip.

I have a Genesis 1000 that I bought in 1997. So far, I've replaced the flavorizer bars two or three times, the cooking grates twice, and most recently the burners and burner assemblies. The box seems to be in good shape, and the cart is doing what carts do. I'd like to see posts regarding how...

I only started paying attention to the art and science of grilling and barbecuing when I purchased a barbecue cookbook by Cooks Illustrated several years ago. It was then that I started using my gas grill in the manner that was intended, fully utilizing its capabilities (indirect, direct, low...

Hello, Everyone: I just left one of my Facebook groups where they were discussing foiling the water pan, and whether or not that would have an effect on temperature control. I don't think that it does. By way of background, I haven't been at this as long as most of you have. I did learn a...

Not exactly similar to the heat shield, I'll admit...but my point is that I don't understand what purpose it would serve.

Hello, Everyone: In one of my Facebook groups someone posted a photo of his WSM. It is the standard WSM, with one difference. The legs are attached to the bottom section, and where they would normally sit on the ground they seem to be set in what looks like an aluminum dish, which looks...

I trimmed the pork spare ribs. On the smoker, and notice the foiled pan. I got tired of cleaning out the gunk. The finished product -- 3,1,1. The meat came off the bone as I was slicing the ribs. Yes, I deserve this. Grilled Peaches with Honeyed Ricotta, courtesy of...

I'm celebrating yaD ekomS!

We freeze 'em, and then when my wife makes sauce for pasta, we use 'em to flavor the sauce. She simmers the sauce for a couple of hours. It gives the sauce a nice flavor.

I tried Kingsford Competition, and I don't like it. I felt that it burned too fast, and did not last long enough. I use lump for direct grilling primarily. I'm finished experimenting, and I'm going back to Kingsford Blue. I believe that, in spite of its drawbacks (amount of ash), it's...

Hello, Everyone: For Smoke Day I'm planning on doing a brisket. This will be my second try. The first time I did brisket on my kettle using Myron Mixon's recipe, or a variation thereof. It came out dry, although it was tasty. This time I want to do the brisket low 'n slow. I read through a...

On the map. Got my shirt. Doing a brisket, and some asparagus. Maybe a 'tini or two...or three. Will post pics from start to finish. You'll be sorry you asked.

I'm really interested in how this turns out, and the protocol that you followed. I'm planning on doing a brisket for Smoke Day, 5/24. It's just two of us; so, the brisket will be small. I'll adjust what you tell me accordingly. PHOTOS, PLEASE!