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Kenny one last question, How did you do your charcoal to get to 325 - 350? (ex. 1 lit and 1 unlit chimneys, etc) Thanks.

Kenny it looks great. How long did the Turkey? I am doing a 12lb bird on Sunday as practice as well.

David nice job. I would like to try your sourdough bun recipe as those buns look awesome.

Sean, I just covered the pan with foil for easy clean up. I did not use water in the pan.

Sean, it was right at 2 hours at 300 degrees with an I.T. of 150.

Hello All and Happy Veteran's Day to my fellow Veterans! This weekend I smoked my 1st Pork Loin (a little over 5 lbs in weight) and it came out great. My plan was to brine, rub, smoke and glaze the Loin. I used a modified version of the Apple brine from the website for the brine. I smoked...

This Saturday I am smoking a 5 lb Pork Loin as I am still trying to learn / break in our WSM. This will be 3rd cook in our WSM and wondering why I have not gotten a smoker sooner!

Thanks Greg for all the advise. I see you are in KS, My wife's family lives in Aurora, KS. KS is beautiful, but a little to cold for this Southern boy.

No, they were not done on the WSM this time. Next time I will add them on toward to the end of the cook. Thanks all for the comments and suggestions. I am thinking about doing a pork tenderloin next. Now I just have to find a good rub for a tenderloin. Anyone got a good tenderloin rub they like?

thanks, I am still learning and practice makes perfect.

Yes, the door is upside down. The door has 2 small spaces for the prob wire to pass, so I did not have to cut a hole in the smoker. Thanks for all the suggestions so far.

Well today I did my first S.L. Spare Rib cook on our WSM 18.5. I wanted to do the 3-2-1 method. This is the 3rd time this WSM has been used including the burn in. This WSM is running hot and I do not know what to do to keep the temps down. I used KBB and started with all 3 bottom vents about 1/3...

You had me at Duck Liver ! Awesome cook and presentation. Great Job!

Welcome Michael from a fellow Louisianian! I am new here as well and like the site so far. I just picked up a 18.5 WSM myself and did my first cook on it last Sunday. So do you know what you are going to cook first in the WSM? Again welcome.

Pat, My wife wants me to do the Christmas turkey in the WSM this year, as we will not be in town for Thanksgiving. I told her that I would want to to a practice bird first. I am sure we can find a use for some smoked turkey leftovers.

Pat, the WSM did not take long to get to temp and holding a temp is pretty easy. I did my "burn in" Saturday night and I played with the bottom vents while doing so. I was able to bring the temp up and down with ease. I am really looking forward to more cooks with the WSM. Since I did 2...

Thanks all for the advise. The birds came out great and everyone loved them. I used Apple and Hickory for smoke. Next time I think I may cook them a little higher , around 350, to get a better skin on them. Or put them over the coals for a few minutes when they are done. I did the Apple Brine on...

Hello All. I am going to do 2 spatchcock chickens tomorrow on my new WSM. I am thinking of cooking that at 300 - 325. Or should I cook them at a lower temp? They are about 3.5 - 4 lb chickens. How do you cook your chickens on the WSM? Any and all advise is appreciated. Thanks.

Thanks Don, I will have to try some wings soon on my WSM.

Nice looking wings. How long did you smoke them for and at what temp? I just got my WSM 18 and I would love to do some wings as well. Yours looked mighty tasty.