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Okay, Thanks for the advice. I will try cooking it direct. Can't wait to try it!

I was thinking of trying the Roadside Chicken recipe on a whole chicken cooked in the WSM at about 350 with a foiled pan (cherry smoke wood). I was gonna also use the "Beer Butt" method to ensure moistness. Any tips or adivice? Think it'll be good?

Has snyone had wind make your lid thermometer read lower than usual? I cooked my second turkey yesterday. I never could get the lid therm to read more than 325. The wind was blowing a lot. On my first cook, I had no trouble going all the way up to 350, and even had to close the bottom vents a...

I just moved to Dallas from Austin and found that the Q here wasn't quite as good (for my tastes), which is why I got my WSM in the first place. I wanted to replicate some of the best hill country Texas BBQ I had eaten. Luckily, the WSM works great for that, and I am now eating plenty of (my...

I had the same problem with the ribs being too salty. I would guess that I over-rubbed them, as well.

What other meats besides pork have you used the BRITU rub on? I love the way it tastes on ribs. Have you all tried on other cuts/meats?

They are $3.99 here in Dallas, too. Call before you rush out though...I may have bought the last one in the metroplex.

Hello everyone, I'm gearing up to do my second smoke on my WSM. I'm happy to say that my first cook turned out fantastic! I used the BRITU recipe from this site and my girlfriend is actually encouraging me to spend more time with my smoker. I have a friend coming in from California and he...

Great advice. Thanks, all. I'm sure you'll see me around here again as I learn the ropes.

Howdy all, I am new to slow cooking foods, but am excited about getting started with my WSM! I was wondering if you should cook with the meat on the top rack or the bottom rack if you are only cooking one brisket for some reason. Does it make a difference? Is it easier to take temp readings...