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Hi Henry, Was your WSM exposed to the wind at all? It’s very strange that any WSM, whether new or well seasoned, even with the intake vents almost closed would get so hot so quickly without the wind fanning the flames. I don’t think the sparse buildup of seasoning on the side of your unit...

Good morning, Stogie. What about parboiling the 3rd batch? I hear lots of great things about that technique on TV. Just kidding! I'd be interested in seeing (and tasting!) the difference, if any, in the texture between your MIM technique and those done "naked." I've never given foiling a...

Hi Dee, Here’s my take on cooking two butts at once on your WSM. Either method should work fine with just a little intervention. With both butts on the top rack, the sides on the outer perimeter of the grates will be exposed to higher temperatures than the inside because of the direct heat...

Hi Chris, I’ve got a Brinkman replacement thermometer that’s been through 5 winters now on my NB smoker. Each spring I take it off and check it with boiling water. So far, it’s remained accurate despite being exposed to temps as low as –25 for several days at a time. If you’ve got a quality...

Roy, Welcome to the world of the WSM, where the first and only rule to remember is to relax, have some fun, and be sure play with your food. I’ll take a stab at answering your questions. First, since buffalo is generally leaner than beef, it would be an excellent choice for jerky. A wet...

Manfred, Welcome to the forum. It's always nice to remember that we're part of an international community. You'll find a lot of information here and please feel free to share your experiences when you receive your WSM. I spent a few days in Salzburg four years ago and absolutely loved it. I...

Hi Scot. I assume that by keeping your WSM inside, you mean actually inside your living quarters. Although it can be done, that probably isn’t a great solution due to the perpetual charcoal smells and potential drips and stains coming from it. For most of the past three years, I didn’t have...

I'll jump in here. Yes, you can fry turkey just as you described. My extremely frugal (pronounced "cheap") brother-in-law started frying turkey parts a couple of years ago as a way to cut back on the amount of oil he needed to fry the bird. He brines for 3-4 hours then uses a basic rub of...

Here’s another trick to hold the finished meat inside a cooler longer. 30 minutes or so before you expect the meat to be done, put a couple of milk jugs filled with hot water in the cooler to pre-warm the interior. This reduces the temperature difference between the cooler and the wrapped...

Don't make me laugh that hard while I'm at work, Jim. The bosses might start thinking I really like this place. Still, that's the most accurate description of smoking on a cheap offset that I've heard yet.

I have to echo the others’ thoughts. After years of limited success using a motley collection of ECB bullets, I had temporary custody of a Brinkman SnP offset for about six months while waiting for a friend who moved out of state to come back and retrieve it. I was excited with the prospect of...

Hi Dave. Thanks for the kind words. I hadn’t heard from you for a while and I was thinking of dropping you an email to see how things were going. Glad to hear you got your unit and are ready for business. When it comes to the rub, just sprinkle it on and pat it down to make sure it’s...

Welcome to the forum, Carl. As you’ll find with most things related to barbeque, it all comes down to personal taste and convenience. As a rule, lump will burn somewhat hotter and faster than briquettes. I’d say most of the regulars here use briqs because of their ready availability and...

Here's a tip I discovered the last time I made jerky on the WSM: An easier way to handling all that jerky is to thread it on bamboo skewers instead of individual toothpicks. Depending on the length of the skewers you find in the Oriental section of the grocery store, six, eight, or even more...

Good morning, Jeff. If you, your family, and friends feel the membrane adds something beneficial to your ribs, then by all means leave them on. I’m guessing that the membrane on your b-backs was much thinner than it is on spares and that’s why you were able to easily bite through it. But, I...

Hi, Chuck. I’m far from an expert but I don’t like to use the water pan when I make jerky. Without the pan, I believe I get a more even heat across the grate and all of the batch will be done at about the same time. My target temperature at the grate is 160 to 170 degrees and without the...

Hello, Jock, I’m not familiar with the type of lump you’re using but it sounds to me like you got a bag that was of low quality to begin with or had been mishandled at some point. Just like briquettes, the quality of lump can vary from species to species and maker to maker. I’ve used lump...

Steve, Congratulations on your placing so high in the pork category. You beat a lot of top-notch competitors. I’m sorry I didn’t get a chance to meet you on Friday. We wandered past your site around 5-ish on Friday afternoon but didn’t see anyone around. I never got another chance to...

Like you, I had done a lot of searching on the web for a bargain WSM earlier this summer. And like you, I found a number of vendors offering them in the $140 to 150 price range. But when shipping charges ($20 to $30 to the Midwest) were factored in, the total came to just a few dollars less...

It's a deal. Just make sure that pick is not of the chain gang variety! See you in KC. Ken