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I'm cooking at about 225. I'm thinking about putting on the foil. The meat temp is still stuck at 165 after 7 hours and its about time to eat. Im going to have to throw some burgers on the gas grill.

I have the 12" Lodge Skillet waiting to be used. I want to try it on chicken fried steak.

I'm smoking up a small brisket - a little over 4 pounds. It's been hovering between 158 and 161 for almost 2 hours now. I bet all sorts of good things are happening inside the piece right now. Some people say to foil it now to break the stall and keep moisture in and others say to let it...

Thanks for the input, guys. My biggest concern about the pan is keeping the grease out of the water. That takes the most effort in the clean-up. I was hoping that foil on the bottom rack would catch the grease. I could then just toss the foil in the garbage and dump the clean water in the...

Well, I tried to save myself a little work cleaning up the water pan after a cook s I decided to foil the lower rack completely. I have the 22.5" WSM so I cant cover the water pan with one solid piece of foil so I thought it would be a good idea to try foiling the bottom rack. That lasted...

I cooked up some brisket. This was my first time ever even eating brisket that wasn't a corned beef or a pot roast. It was great! I am adding brisket to my list of regular meals. I just over cooked it a little but it was still good. The flavors were so rich. Perfect way to celebrate...

I wouldn't mind a green WSM to match my genesis.

Tony, This is probably an obvious statement but make sure the bird can turn inside the grill. I had an issue on my genesis gas grill a few years back with an 11 pounder. The bird cleared the lid top and sides but the legs hit the flavor bars over the burners. The bird likes to sag when it...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jon Des.: Number of lit coals determines size of the fire, which determines how quickly you get up to temperature. Vent openings determine how quickly...

Ive seen arguments on both sides. I oil one or the other. If I am putting on a rub with an olive oil base or putting on something that is marinated then I don't put anything on the grill surface. If I am making something without a coating of oil then I oil the grill. I switched the way I...

I've been cooking mine on my gas grill for the past 10 years. I'm going to try it on my new smoker this year. I'm getting cold feet though...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ethan G: You might try a milder wood than hickory. I used it for my first several smokes and the flavor can be strong. I prefer pecan or a fruitwood...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell: To add wood, wedging a chunk between the ring and the bowl will get it hot and then you can move to the coals. </div></BLOCKQUOTE> Dave...

Im getting better thanks to his forum! After 5 cooks on my WSM I'm getting confident enough to try different things to see what happens. I read a lot of posts about letting lump and briquettes burn down to coals before putting the meat on because the early burn smoke can leave a bitter flavor...

Thanks again everyone. I think practice is the key here. I will be doing cook #5 this weekend as a practice run for the turkey on T-day.

Thanks guys, this is a big help. I was concerned that if I put too much charcoal in the WSM that I would get a wildfire that was way too hot. The charcoal ring on the 22.5 is huge - it can probably take a full bag. I was afraid of overfilling it and turning the WSM into a fryer instead of a...

I'm new to the charcoal side of outdoor cooking. I've been using a Weber gas grill for 10 years and I just bought the WSM 22.5 this summer as a birthday present for myself. After a few cooks I am getting the hang of things but I till have some fundamental questions: Does the amount of...