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How bout some chicken?

I smoked plenty on my kettle but I always had to baby sit it no matter how I cooked, snake method, minion, etc. I ended up making a mini wsm out of an old Smokey Joe I already had and it worked great. No more babysitting on cooks over 12 hours. I've actually did a butt for 16 hours on one...

Hmmmm, I'm gonna be in Anaheim next week for Disneyland. Might have to make a special trip out to the Fullerton Costco while I'm down there!

It really varies with me. I can go from 2-3 times a month to once every 2-3 months. It depends on how busy my weekends are. During the week I will sometimes use the kettle for a quick cook and I did use my mini WSM a couple of weeks ago for 2 chicken breasts. But I do plan on smoking some...

For those who live in the SF Bay Area, I miss going for a drive with my father to Johnson's Oyster Farm in Marin, getting a bunch of oysters and driving over to Point Reyes and having a small bon fire to roast those oysters while we fish off the ocean shore. The oyster farm is now pretty much...

may be too late but I'd grab the 2013 and just notch it. Most find trying to fish probes in and out of the grommet difficult and a hassle. You may end up notching a 2014 anyway

I agree with the time too long for such a high temp. I myself don't like foiling because I don't care for the texture, but many swear by it. When I do ribs I cut them in half and use a rib rack, that way they aren't too close to the edges. Also I'll check after two hours or so, depending on...

I like spare or St Louis ribs. I'll trim excess fat and remove membrane. I rub with simple mix of brown sugar, sugar, onion and garlic powder, paprika, salt, pepper, etc, just before it goes on the smoker. Minion method, no water in pan, no spritz, no wrap, just cook between 235-265 till...

I've added a few chunks of wood when grilling burgers on a kettle (searing then setting to the indirect side with the lid on) and they came out juicy and smokey. But that was a fairly quick cook. I haven't done it in a WSM.

So true. I can't count how many times I've drooled over pictures of food in cook books and on the internet. If you were handed two plates of food, one looked like pale white slop and the other a perfectly cooked bacon wrapped filet mignon with a nice crust and pink middle with all the fixin's...

I use the tin can minion method and my little Mini can hold 225-250 for 14 hours or so on one load of fuel. These little things are awesome

Ah, FAQ's are always helpful. Thanks!

So I now have several cooks on my 18.5 and the insides are nice and gunked up. Maybe a little too much. I tried to open the lid and it wouldn't budge, like the gunk had glued it shut. Maybe I was being a little too careful but if I lifted straight up, the whole center section would come up...

Ah the 4 major food groups! Ribs, Slaw, Beans and Potatoes! I've been eyeing Traegers for a long time. Tho I do love my WSM, if I had the money, I'd already have both cause sometimes I'm too lazy to get up in the middle of the night to the beeping of my Maverick cause the temp dropped too low.

I too have started to cook mine unfoiled. I like the texture better and prefer them not to fall off the bone but to pull easily with a bite. But heck, I'll never turn down a rib or two foiled or not!

You can get bone in butts at the Costco Business Centers, but it may be hard to find one depending on where you are

The foot long hot dogs and polish dogs are awesome too. I think once you go through the store once, you'll find that your shopping cart fills up pretty quickly. I recommend using one of their flatbed carts

Grass isn't always greener on the other side. We're dealing with 100+ degree heat and wildfires here in CA

Mmmmm....prime rib.....

The temp hovered between 235 and 255. Most of the time it was around 238.