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wow,George. You got to show me how to stuff the WSM so packed! The pics you put up aren't showing up for me. But I'd sure be interested in finding out how you did it.

Thanks guys. I am in the Hollywood area, and am just getting used to this. Love the WSM so far. But I'd like to stock up at the right time/price. This is all very helpful

Thanks Dave... What is a good price for lump that I should be targeting? A range that I should use as a baseline? On another note, I've seen those same mesquite lump bags at a store near me, but I have always heard that mesquite (wood at least) does not work well with pork so I didn't pick it...

awesome thank you!

I am new to BBQ, so please forgive me What sort of price should I be looking for, to stock up at? I'd like to know for both briquettes and lump. Thanks.

This might be too simple, but just trying to get a heads up. I am new to smoking, and have only done a few cooks. I was wondering about smoking hot links and turkey sausage links. I figure I should take it to about 160. I was wondering if I cooked it at 250...it should be done in about an...

If I am cooking ribs for roughly 5 hours, and then want to add on chicken and a fatty or other food half way through that I want to smoke...how should I do this? I obviously don't want to over smoke the ribs by adding more wood for the new food...but at the same time I'd like to have that...

Thanks Noe and Ray...here is one of the examples I was talking about, just even from this site: http://www.virtualweberbullet.com/chicken2.html Maybe its cuz they say to cook at a lower temp. But you guys say it cooks just as tender/juicy at 350 if for a shorter time?

ok...thx. That is what the temp/time I have done the half chickens and they came out good. But since I'd seen so many different opinions on the whole chicken, I wasn't sure if it was different. I appreciate your help.

So I have done a few smokes now. Twice with Ribs and twice with whole chickens that I have halved. Things are getting better. So now I have checked into this beer can chicken and I find all sorts of different ranges of time people say to smoke it at. Many are saying 2 hours, and many are...

thanks guys! Appreciate the tips. I'll be having more questions in the comings weeks

Thanks for the welcome and the phone number. Not a freebie though, but at least I know where to get it. Appreciate the help!

I have read many suggestions to get one, but where can I actually pick one up? I have the 22.5 Thanks.