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I'm a big fan of chucks on the smoker. I take mine to around 200-205 to help render out some of that fat. Otherwise, I find it a little too greasy for my sake. Also, I foil toward the end and, following a rec on these boards, poke a few holes in the bottom of the foil to let fat escape. Works well.

Wish I had reason to head over there. I've heard maple is a great smoke wood... Unfortunately, I don't have an excuse to tell the wife and kids why I need to make the excursion... hopefully I'll find something creative...

According to our friends at the Naked Whiz, there are two kinds of Royal Oak, nearly indistinguishable from one another. The wood in the more commonly found variety is sourced from American wood, I believe, while the more uncommon is sourced from Brazilian wood. The brazilian variety has a MUCH...

I have this one. It's perfect.

There was a really good discussion about this a few weeks ago. You can find it here here. I'd do straight up chicken - whole, halved, butterflied, whatever, just to get the running of the thing down (super easy, btw). Then I'd move on to pork butt. It's just as easy as chicken.

Wow. I thought I was good because I had my golf clubs in my car at all times. Smoke wood... that's a great idea! About not cleaning the grill... when SIL is not looking, brush off a bunch of the crusty bits and, just before serving his food, sprinkle it all over his meal. Tell him it's...

Mike - any metal scrap yard will sell 55 gallon drums. Try this link for options nearby Round Rock. good luck.

Kevin, I just had an epiphany on your behalf. Equip your trailer with refrigeration and start a full time tri tip distribution business. You've got a customer in me. That's all you need, right?

Not sure if you are saying you want to use only hickory (instead of charcoal) for the fuel, or if you want to use hickory only for the smoke wood. The former, I wouldn't recommend. The charcoal pan size, shape and flow system in the WSM really isn't that good of a set up for burning straight...

OK, I just called and got the info. The Costcos in this Northeast region don't carry them. Darn them. Maybe I should aspire to become regional meat manager for Costco and then I could positively impact the world by stocking them with tri-tip for the tri-state area. I'd be a hero.

It should be a crime to sell sliced tri tip. I've never seen them sliced or in any other form out here. I've asked... multiple times, but maybe I should try again as they may have expanded their distribution of tri tips? Worth a call...

Where on the East Coast are you? I'd be really surpsised if my costco sold tri tip... I've tried, as I know they aren't in the display and I don't think they are using them for any other premade foods... not sure why they'd have them. But it's worth a try... only place I can get tris out here is...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry N.: For those of you who did a butt for your first cook, congratulations. I'm guessing you either had some experience or you followed the Weber...

Chicken is easy because it doesn't take long. But nothing - chicken included - is easier than pulled pork. throw on a pork butt (use any rub you like... store bought or found in the recipes on this site) and smoke it somewhere around 250-ish until the bone in the pork butt pops out. If you have...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Keri C: That was the only brisket I ever cooked that my schnauzer refused to eat when offered a bite. It's now typically referred to as "that brisket...

cooking a fully cooked ham on the WSM is great and is about the easiest thing you could ever do on the little guy. I cook it hot (300+) until it gets to about 150 nearish the bone. I usually brush it with some sort of variation of a dijon/honey glaze before I smoke it. Really, by smoking it...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Harvey M.: Adam, photobucket limited the # of pics for a slideshow so I created one and uploaded to my site. 20` 4600lbs with onboard hot and cold...

Harvey - nice smokers, man. did you custom build that beauty? A friend and I are in process of building a big smoker that looks about what one side of yours is - from a 250 gallon water tank. Would love to hear/read more about what you did. Regardless, that's a thing of beauty...

Doug - that Salter 1001 is the exact model I was eyeing just the other day. How happy are you with it?

I actually smoke more in the winter than in the summer here in lovely new england. Only difference from smoking in the summer and winter is the type of shoe I wear when I walk out to the smoker. Flip flops get a bit cold in the snow. kidding aside, the smoker works just as well in the winter...