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No , just foiled the water pans.

Last weekend I did my 4th KCBS BBQ Competition and placed 3rd in Ribs and Pork using the WSM. Its a great feeling to get a call (my first) but somewhat even better feeling knowing that I did it using 2 WSM's and beating teams using smokers that cost several thousand dollars.

He boils his ribs.....I'm out.

Thanks for the tip Dave. Ive been reviewing old posts on the use and start up of Lump. I like the idea of a layer of briquettes on the bottom. I figure this would catch the small pieces from falling through the grate as well help with a long burn.

Im going to start using Royal Oak Lump charcoal in stead of the ole Kingsford on the WSM. Also I'm going to try to use the purist method of no foil. I recently took a BBQ class and noticed a definite difference in taste and texture in longer cooks without the use of foil.

Sorry, my bad. I moved the pics to a different album in photo bucket after I posted so the links didnt work. Here's the first one Second Pic.

I was inspired by Morgan C's post from the other day. I had to try making kabobs on the WSM without the water pan. Here are beef kabobs that were marinated in teriyaki sauce along with tomatoes and rum soaked pineapple chunks that were then added to some coconut rice. I should've used a...

Yesterday I decided to do up some high heat beer can chickens. My patio was ice covered at the time. Amazingly after the smoke and letting the charcoal die out, a circle of ice still remained under the smoker. Here is the ice covered patio Heres the smoker the next morning. And here is a...

Sorry, no after pics. The flat took a total of 12 hours to cook. It stalled at 155 for hours. Not the best I've made, but not bad. I was using the PartyQ so all my bottom vents were closed for entire cook. Im wondering if my PartyQ probe is not working correctly. I also believe that I used...

An hour in and my pit temp seems a bit high. I think I overcompensated for the dampness and used to many hot coals to start. The GURU says its 256, the maverick says 225 and WSM say 240. I tend to go buy the GURU temp in my cooking. Adjusting the top vent to get temp down a bit.

Ok, here are the picks.

Have the day off so I'd thought a cook a 8lb brisket flat. Im following the recipe in "Webers Smoke" or more precisely the cooking method. Fat side down in aluminum pan to 160-165 then wrap in foil fat side up until done. Hoping this method will keep the flat moist. <a...

I used it in a PSB and it was great. Im planning on smoking a brisket flat and just wondering if the saltyness will dry the meat out.

Ive come up with a brisket injection that I like the flavor of, but it is a little on the salty side. I was wondering would a salty brisket injection dry the meat out during the cook. I was thinking of injecting just before the meat hits the smoker as opposed to overnight in case the salt...

Thanks Timothy, That's what I really wanted to know, would smoking venison leave a smell in the smoker for future cooks. Id be smoking it for a friend, but if the smoker absorbs a venison funk then I prob wont smoke it.

This might go into the stupid question category, but here we go. Will smoking venison in the WSM leave a gamy taste for other meats just like using lighter fluid to lite your coals might leave that fluid taste?????

If you tailgate or go camping a lot I could see using the 14 just for space purposes. For home cooking, That extra 4 inches on the 18 will come in handy especially if using foiled pans.

Thanks for the birthday wishes..... Here's a pic of the bed O' onions with 12oz of beef broth. Here's the roast before the foil Back on the smoker

Cook has stalled...internal temp has been 142 for 2 hours

Greetings and Salutations my fellow BBQ 'ers. Today is my birthday so I treated myself to a day off and BBQ. Today Ill be smoking a chuck roast first smoked then wrapped with onions. Here is a 4lb chuck roast I injected the night before with a beef past concentrate and aujus water mix. Here...