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The next day I carefully lifted the water pan out of the WSM and poured the contents into a bucket. I carried the bucket over to the sewer at the corner and poured the contents down the sewer. I rinsed out the bucket with a garden hose. I got the impression that I wasn't the only one in my...

Thank you, everyone, for the advice. I should have told everyone up front that I have the 18.5" WSM. On my 11 hour cook the coals (KComp) were almost at the end, and the temp was starting to drop but still in the acceptable range. The meat hit temp a few minutes after I added some unlit...

Hello, Everyone: I cruising through the learning stages of how to use my WSM. The longest cook I've done so far has been for 11 hours. On my wish list is an ATC for the longer overnight cooks, if I ever get there. Specifically for the WSM, if/when it comes time to add more fuel, mechanically...

Thanks, everyone, for your input.

Hello, Everyone: I did a quick skimming of the forums (or is that fori?) looking for a recipe/technique for smoked chicken. I found some good photos and commentary, but no detail on technique. I can do chicken on the grill. I want to do smoked chicken on my WSM. I already got past the water...

My two cents -- I haven't had a spiking problem when removing any meat from the WSM. To the extent that the temp does spike, it'll settle back fairly quickly once I replace the lid.

Hello, Everyone: Once again I'm doing a test burn on my WSM. As a reminder it has already been seasoned. I'm using a dry water pan wrapped in foil. I'm testing lump charcoal, Royal Oak, to see how difficult/easy it is to regulate temp, and to see how the temp rises/falls when the dampers are...

EXCELLENT! But, it's my faux pas. His character is Puck. My reference was to Pan. I have to go back to re-read my classics.

Hello, Everyone: I figured that the title would be an attention grabber or would just make people continue searching for something more interesting. I ran a test burn on my WSM. The WSM is pretty much seasoned. I've been using it exclusively for ribs and pork butt. I want to try something...

Down here it's two bags for $12.98. If you use a Lowes credit card, there's a 5% discount, which brings it down to $12.33. I haven't seen it yet for less than $12.98.

I picked up four bags last week. I also did a comparison between the discount offered by Walmart and the discount offered by Lowes. Not much of a difference, in my opinion. On a non-discounted basis, there's no difference at all ($8.98 for one bag [18#] v $12.99 for one bag [20#]). Still...

Did you use the Vulcan Mind Meld? After discussing Chris's suggested recipe using chuck eye roast, my wife commented that we'll use Chris's recipe for the "pulled beef," and we'll do the brisket sliced. So, I asked which she wanted me to do first, and she said "brisket." So let it be written...

Chris: YOU DA MAN! Thanks for the info. I'm printing out the recipe. My wife looked at the photo of the finished product, and that's what she wants.

Dry with a bit of bite to it, as I remember. I believe that I cooked it too long; but, I was told that I didn't cook it long enough. I was trying Myron Mixon's recipe on the kettle.

Hello: My wife has asked that I ask my barbecue brethren and brethrenettes whether or not brisket can be "pulled." She likes pulled pork, and was wondering whether or not brisket can be prepared the same way. I don't think that it can be prepared the same way...at least, I haven't seen any...

We're moving on from pork to beef, and my wife wants me to try brisket next. I, too, have been researching recipes, and the recipes seem to be all over the place in terms of wrapping, not wrapping, dry water bowl, wet water bowl, cooking temp, and so on. I'm thinking a cut of meat that's...

A few weeks ago I did a test on my Weber gas grill -- two racks of pork spare ribs, trimmed St Louis style. I did one rack 2-1-1, while the other remained unwrapped for the entire time. In our opinion, that is, my wife and I, we thought that the unwrapped ribs were slightly drier than the...

Thank you, everyone, for your input. I didn't think about finishing it in the oven. That makes sense, as does using a dry pan for the entire cook. I forgot to mention (an 8 pound brisket) the cooking times in the recipe -- 3 hours, or an internal temp of 150-160 degrees; then 3 hours at 325...

Hello, Everyone: I have a recipe that starts off at 250 degrees for a few hours, and then finishes at 325 for a few hours. All of it is indirect. I want to try it on my WSM, instead of starting with the WSM and finishing on the kettle. In my limited experience I've always used the water pan...

you are a genius!