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These responses are hilarious. Thanks guys. I will standby as she creeps on up to 200. I just figured with this much time it must be dried out as h***...I guess we will see. I wonder how long it would have taken had I not foiled it!

Hey guys...I've done several pork butts - the last 3 were all great and finished in about 12-13 hours at 225. I have one on there now, that has been steady at 225 for 19hrs and 51 minutes, and still isn't done! The two probes are 192 and 194. At about 180F internal temp I finally got tired of...

I had a few technical difficulties during that cook that I believe were the culprit. I have made one since then and it finished in 10 hrs at 225 and was absolutely awesome, hands down the best one I've done yet. In any case, I have two more going on the smoker in about an hour with this same...

I've had my wsm a few months now, and have been enjoying experimenting with different types of meats, and trying to learn/improve. Last night we tried our luck at our first pork tenderloin. We used the 'disappearing pork tenderloin with pico de gallo' recipe...and as others have reported, it...

I think there are some truths in this article, and I love that site overall for its recipes, zen behind various things, etc..however, I have found I get great results and avoid most of the negatives by making sure I use a ROOM TEMPERATURE BEER.

That looks to be a GIANT chunk of smoke wood..I would assume you're dialing that back :)

I just did a bunch of thighs the other day...I went with a 1.5 hr brine on the thighs, about 3 on the whole chicken and they were awesome. Shoot for a 6.5% salt concentration or so.. Here's a great article on brining -...

I am almost afraid that I hit it out of the park on the first swing and will never be able to duplicate it...it was that awesome! We couldn't believe how tender it was..a little bit of heat... but with this sweet glaze that I made - partially of the liquid I took out of my foil from the ribs...

Well, my 3lb or so brisket flat that I purchased from the store is coming along nicely. 2 hours and 20 minutes into the cook the brisket had reached 152F internal temp, and I put it in an aluminum foil pan with some beef broth, and covered the whole thing with foil and put it back in. Now 4 hrs...

Mike, I'm relatively new to smoking and my wsm - have been using it a few months now - but have had several successful beer can chicken runs, with my last one being the best. I brined the chicken for 2 hours, used willy's #1-derful rub, and 2/3 of a can of beer. 275 was my temp for most of the...

Hey all! I've had my smoker for a few months now and love it. I've yet to tackle a brisket and today is the day. I finally finished all the prep and everything is about ready to go on. The lump is running a bit hotter due to the wind and sun than I was hoping, but it's holding around 250, so...

They came out pretty well. Flavor was good but not anything to really write home about, and they were a little dried out. I pulled them when the probes were 195F or so thinking I'd be golden, but not so. I may try the foiling method or a lower temp next time..I cooked at 250.

Good to know Gary...this will be my first summer smoking...good to have some of these tips to try if I get too hot.

if anyone missed it, clearly the issue was not anything other than me missing the fact the probe had gotten knocked down. I am proud and honestly astounded, that the smoker as of right now is still at 255F, 18hrs and 45 minutes into this same load of Stubbs briquettes! The pork shoulder was...

Thanks Scott- will give that a shot if I can't keep temps down this summer. Not to change topics too much - but what foods lend better to lower temps vs relatively higher? I've only ever smoked at 250. I wondered if ribs, shoulder, chicken might perhaps do better at 225, or 275? Thanks

Hijack away - mine is back to business as usual, cyber-q holding temps within 5f or so in either direction. I must have bumped the grate temp probe with the lid. Jhoke - it would make sense that less solid material that holds temp like the clay saucer 'should' allow for quicker reduction in...

WOW - talk about a beginner ! The good news - my smoker has NOT been operating at 300+ F. The bad news, I'm a moron and I didn't notice that my temp probe had fallen/was against the side of the smoker. I re clipped it on the grate and wow, 242f. LOL. Thanks for your help, sorry for wasting...

I did not close my top vent. For some reason that always seemed like the ultimate no-no so I was trying other things first. Not sure why I had that in my head, but I'm still a beginner here. I have a foiled clay saucer/no water in the pan so I don't think adding water is an option at this...

ps, thanks JHoke - you reminded me that on the pit viper fan itself, there's a little tab that you can adjust to allow the fan full airflow, or slide it closed to limit flow. Even though the fan is not running at all, I just went down and slid it about 50% closed. Maybe that will help.

Thanks Jhoke you're correct - I was just meaning in terms of comparison...having the pit viper fan in there completely off is similar to having the vents closed..some, but not much gets in there. I'm not trying to shut it down, just trying to drop temps a bit. As an update, just since the last...