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Congrats! Agree with all above. Must've been with full vents open to get it up to 310º with water. Be glad you weren't using sand as it would have taken a very long time to bring that temp down. No worries, practice makes perfect.

If they use pesticides, I'd recommend you de-bark it.

It's all good - no 'wrong' choice. Personally, I prefer Hickory or Oak for BBs.

I went the el-cheapo route and just removed one of the top bolts from the grate supports (grill straps). There's more than enough support from the bottom bolt and all the other bolts. And there's enough gunk built up it sorta glues the support in place. It's a 1/4" hole so there shouldn't be...

As you can see, there's lots of variances. It's best to actually test your specific WSM.

Well, yes. Typically, a moisture content of 20% is about "ideal" for smoking. But, since these have been drying for years, I doubt a few days would do any good. You'd probably have to soak for them for weeks or months - Should You Soak Wood Chunks?

The 4lb'er should just be enough but agree you can't go wrong with cooking more. The math: 4lb raw × 16oz/lb = 64oz ÷ 2 = 32oz cooked ÷ 6ppl = 5.3oz each

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steven Reed: Back yard smells fantastic, and according to my youngest daughter so does the whole neighborhood. </div></BLOCKQUOTE>And that's when my...

Very nice bark! Congrats!

Well ... the 18.5's top grate is 17.5" and the bottom grate is 17". So anything longer than that won't fit and anything over 16" will probably get unintended "burnt ends". For large racks of ribs, I trim the small and large ends off and cook them as "samplers". For large packer briskets, you...

I knock off any mold or fungus and sometimes any large pieces of bark off oak but that's it.

I do mine like pork butt though I start checking for tenderness a bit earlier around 175º.

Why of course you can cook in the rain and snow. Check out - Cooking in the Wind, Rain & Cold How about a tent? Don Cash's "Camp Shower Wind Screen"

- Depends on what you consider a "big batch". On the 18", you can do 6 8lb butts or 2 average briskets. On the 22", you can do 8 8lb butts or 2 large briskets. Of course, you can add a 3rd or 4th grate with little to no modifications - Increasing Cooking Capacity. - Yes, there are temp...

Yes, 250º is 250º but does it stay at 250º? When you put cold meat into a hot WSM, the meat will begin absorbing heat energy, reducing the ambient temp, until everything comes back up to temp. The same thing happens in your kitchen oven. The big difference is the oven's thermostat will detect...

I only have a 18" but a quick search shows that 4 will fit easily on a 22". Dann B says he was able to squeeze 5 on one grate.

Though I have no direct experience with the ceramics, I do have lots of experience with the 18.5" WSM. I too cooked regularly for a family of 6 and it was the perfect size for us.

Nice! Gee, that 12lb butt looks awfully small in the 22" WSM, eh?

Before you discuss any details with anyone, especially a company, document your ideas and include a date timestamp. Many years ago, when I worked at a university research center doing research with a consortium of companies, everyone was required to document everything in composition or...

I would think that the vacuuum bag would seal tighter and conform closer to the surface of the meat while the meat was still pliable and not frozen. I would just zip-lock it and hold in the frig.