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I have recently gotten into tri tip. I don't want to offend anyone but I consider it more of a steak then BBQ but none the less but it is a staple around my house in Texas! I typically smoke low and slow until internal temp is 120. Pull it off and sear for 2 minutes each side and meat is...

Thanks for all of the advice. Tim, I really liked your creative idea... I am not sure what I am going with yet but I need to add some wheels!

I am looking to add some casters to my 18.5 WSM. Does anyone have a specific brand or size they recommend? I will be keeping it outside so rust is a concern. My home depot has a ton of options but I wanted the advice of some of you guys who have had them installed for a few years. Thanks!

I look at it like this. Does it have advantages over a 22 WSM? Yes. Does it have $1,000+ worth of advantages over a WSM? In my mind, No. Of course the big green egg is popular and sells. I personally can't bring myself to buy a BGE when I can get just as good results from a WSM!

I am not close to interested in dropping that much cash!

I am a bury wood chunk guy. I start the fire with a modified tin can or soo doughnut method. I bury 2-3 chucks. I think when unlit charcoal and wood chucks are next to lit charcoal in middle and heat up they give off less bad smoke then cold charcoal/wood.... I have absolute zero science to back...

The video is funny but I would of been spanked had I spoke like that to an adult!

How long do you cook the pineapple on the roti? That sounds awesome!

this site has made me such a meat snob.... which is a good thing. I use to always buy meat at walmart/kroger etc. I cooked my first prime dry aged ribeye from a butcher in town. I almost lost it when the price was $24/lb but man you can taste the difference! I may offend a few people here but...

I smell bacon

Franklin and his book really do talk about stick burners. I believe at one point he calls a weber kettle flimsy. While he talks about a offset his cooking theory can be utilized with all types of cookers.

looks like a pellet machine on a kettle....

Ryan I am on pins and needles here. What is the next throwdown!!!

I have a few BBQ books. I enjoy them but nothing beats trial and error! I personally don't like cook books. I am one to have a loose idea of what I want and just wing it. I am not winning any prestigious chef awards anytime soon but I can keep a crowd full. A great book on the basics of BBQ...

I have a 18 OTS and wanted an ash catcher like a OTG. I just ordered the part from amazon. I have a newer grill and there is no drilling or anything like that required.

I have party Q and mav 733. I have had the same issues. Typically after a little time in the smoker they get to the same temp

zero chance that meat would last longer then a few days in my house!!! awesome job!

I agree with most: minion method tastes fine. I have never had a bad experience. If you have an offset and plan on cooking with an all wood fire, you have to put fresh logs on the fire to maintain a long cook. You don't see many people burning wood down to coals and shoveling it in an offset...

I have had a WSM for about 2 years and have never had an issue with the lid sticking.... I can't imagine that much grease holding the lid like glue... I hope you figure it out!

great post. after smoking you stored cheese in the fridge for 6 weeks and it was still good? Do you think the smoke would mellow in the freezer if you wanted to store longer?