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I always use lump charcoal but light it using Gary Wiviotts method (K.I.S.S) as described in his book. However, I've seen inconsistent results with this method. I'm sure people have used the minion with lump charcoal, and if you have, could you please share your results with me? There are a ton...

That's be bourbon, although a day of swigging bourbon may not turn out OK!

Guys, Thanks for the good tips. I take it that 225 is a bit low. As I am a believer in low and slow BBQ, I'll try and keep it in the 250 range as I understand it will likely fluctuate. I'm almost never able to get the WSM over 300 with water in the pan anyway...Also, I have a thermapen so I'll...

So I'm going to cook my first brisket soon on my 18.5. I've read up on the forums, watched Aaron Franklin videos on YouTube, and scoured many recipes. Still, I'm feeling a bit weary of ruining a perfectly good piece of beef. Here's my plan with a few questions: - low and slow @225. How many...

I'm very interested to hear/see the finished product - I made a poor attempt at a "Hawaiian" themed cook a couple weeks back. Did some Huli Huli chicken (came out good) and some ribs. This, however, looks like it could be a killer meal.

I was watching the Kingsford Invitational on tv last night and Johnny Trigg was among the competitors. He talked about the preparation of his ribs. He used peanut oil instead of mustard and has two styles of rub, spicy and sweet. Anyone ever try the peanut oil thing? What about his rubs, does...

I just came across some sizable pieces of fresh pruned applewood at a local orchard. It's still green, so how long does it need to rest enforce I can use it? I've read anywhere from 9-13 months...

This happened to me twice - I don't use the minion method but the one as described in Wiviott's Low & Slow. It may not need to be a cardinal rule for everyone or necessarily true, but with the times I've dumped the charcoal on too early, the coals take a long while to get up to temp. I also...

Yea, I figured the ingredients weren't very authentic but its what I found online. You're right, the rub was way too sugary for me (and tough). Maybe next time...

My wife and I visited the islands of Hawaii recently and loved the food we had there. So I decided to replicate those flavors at home using the WSM. So I decided to make a rack of ribs and a whole chicken. Preparation: For the ribs, I removed the membrane & then hit them pretty heavy with a...

Well look at it that, hot damn! Looks good.

Sounds incredibly interesting - but isn't the point of using the WSM (or any smoker for that matter) to use different types of smokewood to get that perfect cut of meat? Don't get me wrong - people will use indirect cookers however they please, but I feel like people like Harry Soo who use a...

So I’ve cooked on the WSM close to a dozen times now and I’ve learned a ton about the smoking process and the smoker itself. Figured I'd share what I've learned as a beginner in hopes others may find these thoughts helpful: 1. Good BBQ takes time and practice. This probably should come as no...

I suppose my real question is: How do I get the thigh and leg meat to be moist and tender, not rubbery and chewy? The breast portion of the chickens I smoke are always delicious - but I almost always take them off right at 160-165 as to not overcook. Is there a technique to getting the whole...

Why smoke whole chickens? We all know the skin almost always comes out rubbery and sometimes the leg and thigh meat is simply rubbery. Why not smoke breasts instead? Does anyone do this for chicken regularly? I feel like it'd better in terms of flavor and portion size, anyway.

Figured lots of people will be smoking some pretty great things in honor of tomorrows game. While my boys aren't in the game, I'm still going to be cooking up a rack and a half of baby backs and buffalo wings. It'll be my first time making wings on the WSM so I'm excited to see how they come...

I've only used lump and the ONE issue I have with it is that I am having a hard time lighting it. I use a chimney started with three rolled pieces of paper but most times, I have to use more or relight the paper....does anyone use the starter bricks? I don't really want to use a blowtorch but...

Brian, Congrats and welcome. Its always good to see more Q'ers from the Bay State! I am near you as we'll in Amesbury....been using my WSM since this past summer so I'm new to it too! Let us know how it comes out...and hey, go Pats!

This topic may be a bit off but I figured why not: does anyone know if BBQ is truly an American cuisine? If it is, that means its probably the only real American cuisine. Didn't Europeans figure out to cook animals by smoking them? Scandinavians smoking fish to preserve them on long voyages...

As a newcomer to BBQ this past summer, Low & Slow was my first guidebook to cooking on the WSM. In fact, it was Gary's BOOK that mentions this forum to go to for additional help, not a bad opinion in my mind. Also, the tone of the book is what it is. I cannot understand how the tone of a book...