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Well it has been two weeks since my last smoke and I am needing a fix. I just read the Blizzard Pork post and it appeared that the cold weather and snow had very little effect on the smoker. I have a corner where a wooden fence connects to the garage so I could easily make a wind break if...

The ribs were good and my wife loves the smoke salmon. The only thing is that they leave the membrane on.

Oklahoma Joes, Bryant's, Gates... Yawn Yawn Yawn... You need to look a little harder. LCs Big T's Smokin' Guns The filling Station (Lees Summit) Rosedale's The Woodyard Could go on but you get my point.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill S.: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

Packers play tonight so I have all day to cook. GO PACK GO!

First of all I really appreciate the help. Was trying to get the timing down for a couple of competition cooks this upcoming spring without having to get another WSM. But hey, just might have to. Was going to kick up the heat to 225 - 230 when I put on the chicken which is why I was...

Thank K Krug. Keeping temp at 215f. That is the main thing I love about the WSM. Set the temp and it stays there. I though the lower grate is cooler.???

I put on a couple slabs of ribs on the top rack at 11AM for a six hour burn. I have eight thighs marinating in the fridge. My plan is to go 3-2-1 on the ribs and start the chicken around 2PM and swap the grates (ribs on bottom) grate when I turn them on the last turn. My goal is to have...

Try changing to a sweet wood like apple. Might help. If not then I am afraid they will have to go to therapy.

Great to hear your first que was a success. BTW, being a newbie myself, you have to have pictures or you will get scolded. I know what you mean with retaining heat. I put on a pork butt this weekend with a pretty full load of coals on my 18.5" WSM. I started at 6AM Sunday and when i went...

Excellent job. Between the scenery and the ribs it looked like heaven. Pork butts are low and slow baby! I am sure you will do fine. With your skills it won't suck.

After a slow and a bit disappointing start with some ribs I made up for it with a pretty good pork butt this last weekend. First the facts: 7.6 lb (6.5 trimmed) bone in butt Cajun Injector (Honey & BBQ) Light homemade rub Apple Wood Cooked 10 hours @ 215 degrees using the 3-2-1 turning method...

Seems like you guys are really into pics. Trust me, these wouldn't be very appealing. I do have some pics of my "virgin" WSM taken after assembly yesterday that I will add to my welcome thread.

1. If you order the 18.5" WSM you do not need to order the cover as it is included. This is not mentioned in the description and is one of the "suggested" items to order with the smoker. 2. Someone mentioned this site in a review, but nothing was said regarding a referral to ordering via a...

Converted a rack of spare ribs to to St. Louis style. Positives: Easy to light and stabilize temps using minion method. Ribs were eatable even though I did everything in my power to F them up. Negatives: Human Errors KCBS Grade: Appearance - 4 Taste - 5 Tenderness - 5 Comments: I really...