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I haven't had the WSM long enough to try, but I don't think I will either. Generally when I go camping it's either backpacking or car camping but hiking all day. So I'm not going to be able to monitor the smoker. What I plan to do next time I go car camping, however, is bag up a bunch of pulled...

Why do you guys bother to clean the racks until they shine? I don't see how this would improve the cook at all. I simply place the racks on top of the charcoal grate when I'm done. When I pack the WSM for storage the next day, the grates are free of burnt on food chunks and free of any...

I have found that once through a long cook that I have to gently stir the coal bed to get good airflow through the coals. I have a 1/4" stainless steel rod that I slowly insert through the outside vents and through the holes in the charcoal ring. I slide the rod in to the end and then back out...

I hope it's not too late for a reply, but I have the Kenmore foodsaver knockoff from Sears. It works like a champ and is cheaper than the Foodsaver brand. Also, the bags are cheaper and can be used with the Foodsaver also.

Once I got past that early temperature problem and the coals got going well, the WSM held steady for me. I too keep my charcoal in the garage. I even keep the WSM in the garage. Oh well. I think today for the ribs I will be firing the WSM 2 hours before I plan to put the ribs on just in case...

Jim. Thanks for the explanation. The smoker is now running steady as she goes now. I wanted to run at 275 so I could get to 195 w/o it taking too long. About damp charcoal: is there a way to tell beforehand? How do you keep it dry? I keep my bulk malt (for my beer) in my basement, in sealed...

Well, I'd like to run at 275 because the last time I made butts at 2 hours per pound running in the 250 range they never got beyond the 170 meat temp plateau. These butts were aruond 6 pounds each before I removed the fat caps. At the minimum, I'd expect 12 hours! So I figured a little higher...

Well, that certainly did it. I left the door open for 10 minutes and it was 480 when I went out! Whoops. Thanks for the emergency tip :-)

I lit the WSM 1 hour ago and I can't get it above 250 with no meat and a full water pan of hot water. I filled the charcoal ring with unlit coal and then added a full chimney of lit kingsford. All the vents are wide open and after an hour it's still at 250. Well, I just checked and now it's 238...

I'm going to do 4 butts this Friday. I'm going to throw them on about 7am and let them go until they're done. I'll pull them that night and store them in foodsaver bags. This worked wonderfully for me last time. All I did was put the bags in cool water then slowly bring that water to boiling to...

Thanks for the replies. I'll be making 10 racks this weekend and I think I'll foil a couple of them to see how that goes. Does it make sense to foil back ribs when they've been rolled? Thanks!

I've seen people post on this board several times about foiling ribs. Why do you do this? When do you do this? Thanks!

Steve, I meant how do you keep the pan full for an overnighter? That was my concern. I noticed yesterday thoughout the 8 hour session, I added a total of 5 quarts of water. Maybe I'm making a mistake when I assume you can cook overnight and actually get a good night's sleep. *grin* Thanks

Can someone give me some pointers about overnight cooking? I had a helluva time keeping the temp stable on my WSM during it's first use. Usually, it was running cool. At first I didn't think I had enough fuel, but it turns out I had lots of charcoal left over when I shut it down. How can you run...

Is there a way I can change my password to something I'm likely to remember? Thanks

Jerry, yes I am a homebrewer. That is my primary hobby/obsession. BBQ is something I'm just starting to venture into. Ray, you are correct about the pork pulling. I guess when I said easily, I meant was comapring it to my old method of making pulled pork when I'd cook it in the crockpot. How...

Well, I finally got put my new WSM into service today. I BBQ'd two slabs of pork spare ribs using the recipe on this site and 2 4 pound boston butt roasts also using the recipe on this site. I used th e Minion method as recommended and had a little trouble keeping the WSM at 250 degrees...

Thanks for the advice. I do plan to start the butt(s) early and then add the ribs about 5 hours before dinner time. I'll do the minion method. It seems easier than what I had planned :-) Ed

I'm doing my first smoke on my new WSM tomorrow. I'm going to do 3 racks of back ribs, and one or two boston butts (havent decided yet). I'm not sure how much charcoal to use, so would there be a problem lighting a chimney full of charcoal, dumping it into the ring, then filling with unlit...