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I had tried a google search but sure missed that one, most of what I found was fried. As for size, it's bigger than his was :)

While on a recent hog hunt in south Texas I managed to get me a rattlesnake, which is now residing in my freezer. With WSM Smoke Day 2014 coming up, I need ideas on how to cook that bad boy. I'm thinking I'll cut it into pieces 6-8" long so I can try several different methods (it was a good...

I'm with Joe, I wouldn't put a petroleum based product on there. Also I'm guessing you're talking when it's cold? Mine does the same but once the "gunk" gets warmed up the vent will turn easily.

I agree those are both good ideas, in fact I'll likely build a charcoal chute like that soon. As for ashes, I live in the country so it's a simple matter of picking a spot in the yard to dump them. Plus: I live in Kansas and it seems the wind is always blowing a hundred miles an hour when I try...

Lots of good advice here. I have 3 WSMs, all with stock doors. They can be bent to fit good enough, after all, it's just barbecue :) At least in the beginning I would say spend that money for charcoal and meat instead of gadgets.

I have not tried a brisket, however I have no doubt it will work. Cutting to fit and using both racks should be fine and I'm sure someone will come up with a creative way for a full brisket to fit.

That's how many competition cooks do it with pellet cookers. I have a PG1000 from cookshack and it burns about a pound an hour and puts out plenty of smoke under 250°ish. The pellets will also have a lot to do with the smoke taste, some are based with Alder which has very little, whereas oak or...

I don't have a stacker, but do have some pellet burners; 1) Most will have a shear pin of some kind in the auger that can be easily replaced, if the hot rod goes out the pellets can be ignited with alcohol gel, a torch, or Weber cube. 2)Can't answer that one for you, GMG and Louisianna have good...

Dave pretty much summed it up.

I'm with Big Mike. I tried the Italian balls once but didn't care for them.

When we were using them we never had a problem with being able to get a prime brisket. What bothered me was that we were paying the nearly $40 shipping fee when I would drive to the plant and pick them up.

I found it very interesting that Franklin takes nearly all the briskets produced by Creekstone. Their plant is only 15 miles from me and we have used their briskets in comps before, however they cost a little more than we could get Wagyus from Snake River Farms. Now we use prime briskets from...

We order from Fruita Wood. Bert, the owner, is a nice guy. Fast shipping and quality wood. Most of the wood found at the big box stores have been dried so they don't mold while in the bag, and dried wood doesn't produce as good a quality of smoke as wood with the natureal moisture still in it.

We're in the Overland Park, KS contest. KCBS said it was their spam filters that were the holdup initially, but the IT people changed the restrictions to speed up the process.

+1 (The 14.5" and 18.5" only need one sheet of the wide foil)

We are in the Midwest City region which sold out last year in something like 5 minutes, but we'll give it a shot. We have friends that got in and said it was a blast!

250° for 2 hours on here, then it went into the FEC100 so I don't really have much specs for this cook. I was just playin'

I had thoughts of trying 4 by doing them on edge but they were a little too tall to fit between the grates. However two 8 pounders will provide plenty of PP.

What does you wife not like about smoked food? Has she eaten some that was oversmoked and left a bitter taste? If so, with a clean burning charcoal fire with no added wood you can get to where there is a barely noticeable smoke flavor.

Just needs a rotisserie and a hog :cool: