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I'm the same as you. I normally do prime packers with just S&P. You could take the opportunity to go hot and fast with it? But like you, I normally roll at 275 and usually paper them. Burnt ends is a great idea. Mmm...3lbs of burnt ends sounds like a last meal. Or cook as you normally...

Troy, Birds typically benefit from hot and fast. 325...no water. You're cooking on the WSM right? You can go hot, just have a good thermometer in the bird and something monitoring the grate temp and you'll be fine (Thermoworks Smoke if you have one). Also, don't fall asleep while you're...

My CB door fit very well. A huge improvement over the stock door.

I have made a half dozen briskets this year (since May) on my WSM. Each brisket is different. I would say two have been damn near perfect. One of the other four was just a touch under, and the others were just a touch over. Not tough or dry by any means and still plenty moist, but when you hit...

Those are really cool! I have been looking at longer hooks to hang so I could actually flip the whole hook/skewer without removing the meat and "re-skewering." However, these look like they would work well and the price is pretty good (when you start factoring the cost/shipping of larger...

I got one for my birthday from the wife and kids. It’s great...plus my wife is requesting roti chickens all the time now.

Now there are 45 in stock ;)

I always go lighter with the smoke flavor...so you could use any of those woods (in moderation) and be just fine.

I usually rough chop and vacuum seal. That way leftovers can be for chili beans, tacos, loaded potatoes, etc.

Welcome. The only important addition to a WSM, in my honest opinion, is a 2 probe thermometer (one for meat, one for grate). If you have that you are 3/4 ahead of the pack right there; instantly. So the CyberQ should cover that (I use the Thermoworks Smoke). Everything else is really just...

I live right around the corner from there. Maybe I should stop by some time and check it out.

Any idea if Stubbs is going to be a part of the sale? Its not on the Lowes website yet. I passed on extra bags of clearance Weber briquettes so I could get Stubbs and use my online coupons to make it a really great deal. However, if they don't go on sale ($5.99) like last year, I am going to be...

On my last Prime packer brisket I had a stall last nearly 2 hours... Wrapped in red paper my Thermoworks Smoke didn't move at all in temp...and after a while...started to actually drop a degree or so. In the end...the flat was a hair dry and the point was absolutely perfect!

Bob, Good luck! Glad to see its doing well! Cheers, Mike

Now you know what you want to do...meat wise. As far as smoke, go light. Chickens on a kettle...with charcoal and dry fruit wood. Brisket and butt on the WSM with charcoal and fruit/nut wood. If you are doing it all and only have the option for one type of smoke...I would go with apple...but...

I avoid most bottle sauces, but many can be "doctored" to make a pretty good end-product. I made the Piedmont Sauce with SBR and a bunch of vinegar a few weeks back. It was very tasty! I generally buy Stubbs...no HFCS and generally less sugar than other sauces. If I want sweeter, just add...

One of my local Target's had 22" Premiums on clearance for $74.99 last week, which blew my mind!

Well... Most spares I see come trimmed (like cryovac center-cut). I suppose some don't, but I personally haven't heavily trimmed any pork spares since my days at rib restaurant in college. We used to just chuck the scraps, but I guess you could render and use in another dish.

My best advice... Get a Thermoworks Smoke. Meat temp and grate temp probes are a must. My USDA Prime full packer was just about perfect on my WSM on Sunday. The flat was one touch on the dry side (but 8/10 people probably wouldn't have called it dry). The point was was spot on and the deckel...

Yeah... I was going to cut on-site, but opted to cut 20 minutes before eating (right when we left). With a 2 year old and a newborn, part of me is glad I cut ahead of time. They were good. Not as good as when I initially cut, but the 3-2-1 ribs passed the tasty test with everyone! "Stupid...