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Double smoked ham is a wonderful thing. The link already posted to the WSM cooking area is how I learned to do my first one way back in 2006. I would rather have double smoked ham for the holidays than smoked turkey, but that's just me.

Oh yeah!!!! That is awesome....

I would go to at least 195* internal before pulling them. You can go to 200 or 205* but I would not go higher than that. I did not check the internal on these after I foiled them and put them in convection oven for about 45 minutes at 300*. Should have been plenty. And judging from their...

Apologies for the delay in posting the final Q-view photos. It's been a little hectic around here after the work BBQ. My youngest daughter is trying to move into her first apartment today. They just found out the prior tenant stole the gas meter, so the gas company can't turn on the gas, it's...

9AM update.... Stall.... well it is, what it is. Still at 185 after 19 hours on the pit. So time to pull them, foil them and into the convection oven while I take a shower. I tasted a piece of the bark that pulled off on the grate and it was wonderful. Sorry no photos. I will take more...

Midnight update..... Ok, pit has been lit nearly 12 hours. Yes I know, a WSM can run all night on a single load. On the other hand, charcoal is cheap and I like to sleep soundly and not worry about the temp crashing. So here is what I do. I pull the body of the WSM and set it in a metal...

Ok, The Big Boss and one of the other Bosses asked me about smoking pulled pork for our entire office floor as a reward for the recent team effort everyone had made in a special project. Of course I said I would do it. So this is the story of that smoke. For those of you who ask "can you do 4...

And done..... Took longer than expected to reach the 152* mark (actually 154* as I fell asleep waiting on them to get done). Pulled them and into a cold water bath, then wrapped and into the fridge overnight. Cut them this afternoon. Texture is great, good firm and even. Color is great...

Very cool concept. I think a lot of people will be buying these once they are in the market and word spreads. This is of course assuming they are durable. Unfortunately I've been a 'beta tester" on too many products in the past by buying in early. I'm a customer, but I think I'll let others...

I mostly do snack sticks in the e-WSM and after about two hours it dawned on me that 165* is not going to cut it with these thick summer sausages. They are way thicker than the 17 to 19mm snack sticks I usually work with. Cranked the heat to 180* to finish. Interior temp on the Thermopen is...

Ok, since I did not post photos of the making of the Italian sausage which I mentioned in my first post, here are photos of the cooking of the Italian sausage for pizza tonight. Hmmmmm.... fresh Italian with lots of fennel and anise flavor. I'll slice them up for the pizza with homemade crust...

These are "smoke permeable" casings and made to be smoked. Smoke permeable fibrous casings are made from paper and a type of regenerated cellulose from either cotton or wood products. This cellulose layer is bonded to a paper backing for larger caliber casings such as what I'm using in this...

I bought the Eastman Outdoors casings in the kit. Both the LEM and Eastman are non-edible and will be pealed before eating (just like the store bought summer sausage). 2 hours in. Time to throw on some smoke. I will be using a mix of hickory pellets and oak bourbon barrel pellets on these...

Summer Sausage in the e-WSM (with lots of Q-view) Ok, This was a week of firsts in my BBQ kitchen this week... 1) First real smoke with the e-WSM after adding an Auber PID controller. 2) First time I've used an Eastman Outdoors kit for summer sausage. 3) First time I've used the grinder...

Very cool idea. Never would have thought of that one. Now, it's off to Home Depot for some parts.....

Yep, it sure was. I thought I would be ok with the analog dial to keep it inexpensive. But after a few snack stick smokes and chasing the temp I knew a PID was in my future (overshoot, undershoot, repeat but a little closer each time.... oh crap, time to adjust up to the next temp step and...

No issues with the pellet tray staying lit. I leave all the bottom vents open and I have tried experimenting with adjusting the top vent to 50% with no adverse affects. In the 18.5" the element I used is like it was made for that size. It is perfectly centered in the WSM body. It would be a...

Well, since I came up with the idea for the e-WSM mod a while back, I have used it several times for smoking cured sausage and snack sticks. It works great, but.... (there is always a but). The electric element has an analog dial control. Just like using natural air flow and fiddling with...

I did build it for cold smoking and lower temp smoking of sausage and snack sticks. I don't think that element is up to the task of heating a pork butt or any other large cut of meat. But it's got cold smoking and snack sticks written all over it! Try and run a WSM at 130 or 140* for hours...

Looks like it may be the same seller dropping his price. Riverdale and Fayetteville are next to each other. I wonder if he would bite for $75 cash? (yeah, I should be ashamed, but I could take it to work).