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very true. Went to the store last weekend (Meijer) and they wanted $7.99/lb for brisket!

So I will be smoking a small (4-5lb) pork butt this weekend with sausages, chicken thighs and mac'n'cheese. This will be my first pork butt cook on my 18.5" WSM. I have a 14" clay saucer double wrapped in foil as a heat sink. Last smoke I left the WSM unattended and it got hotter than I would...

Happy Thursday! The weekend is almost here which means I'll be back on the smoker! I am thinking about doing a small (4lb) pork butt and some chicken thighs and sausages. What is everyone else doing? I'll post pics after the smoke!

This is awesome! Great score!

I love using maple! I consider it to be a lighter smoke flavor.

It was Friday night and I started 3/4 of a chimney and it got hot. I poured it in with my charcoal from my last cook and when it got to 250 I closed the lower vents to about 33% and left for the gym, I got home and the dome temp read about 350 and it had gone for 1.5 hours. The brats were...

My brats failed.

Loveland nice! I lived in Longmont for a summer while interning! Loved CO! Do you find that your grate surface is hotter or cooler in temp?

Hi all! The weekend is almost here and I want to smoke something! I smoked brats for the first time last weekend and they were delicious! I am going tubing this weekend 2.5 hours from my house and we will be camping. I'm not sure if each campsite has a charcoal grill or if the campground in...

I was gifted Stubbs injection marinade with injector. It is awesome!

I second Bob^^

How much fuel do you use?

Awesome. Next time for high heat I'll use a full chimney! Makes perfect sense. Do you only leave them at 100% until you reach your desired temp? Then what do you set each of them to in order to maintain?

I plan on doing another smoke of chicken thighs and brats this Friday since I'll be working from home. One of the major + I like with the WSM is choking out the coals at the end of the cook and using them next time compared to before I would have to wait hours/overnight until I could touch the...

Trust me, I would never go back to my ECB unless I need extra cooking room.

True, but ECB using less than a WSM makes little sense if the WSM is supposed to be more efficient.

I was a little low on the charcoal to smoke chicken but when I used my ECB I could have used the same amount with 0 issues.

Even though it is designed for low and slow it doesn't seem like anyone else on this site has issues getting the temps to 275 or even 300. When I heard they would run hot until seasoned well (maybe 6-12 cooks) I was thinking 275+ not 225 steady. I can't complain about how long and consistent it...

I'm just worried about "wasting" charcoal. I guess I did use on the low end for my chicken but I never had a problem with that before. Also why use a coffee can if I have a chimney starter?

Everyone If you use or want to try Kingsford Competition (I never have but plan on it) Costco is running a special: 2 18lb bags $4.30 off. One of the better prices I have seen. Just thought I'd give everyone a heads up. Not sure if it's just regional but that's the deal here in MI