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Be careful with this. Pork and beef are NOT the same! I agree you can keep beef aging for quite a while, but pork is a whole nother matter! According to Harold McGee's pork breaks down much quicker. He had no time line so not much help there.

Paul...... I'm only about an hour away...which way do I turn on 69???? LOL Have fun!!

Wade... Better plan on paying $35.00. For a company membership, I believe I had to show them corporate papers issued by the State of Indiana! Not real sure about this as I have joined several of these corporate plans at various retailers. Anyway, $5 is no big deal! I truly believe you will...

Paul..... By starting early you will give the fire a chance to burn down. So, follow this schedule..... Start.......12:00 noon 8pm.....take the meat out, take the center section off and stir your coals to knock the ash off. Fill up the charcoal ring with UNLIT briqs and put everything back...

Paul.... I would suggest starting at 12:00 noon on Friday. This gives you even more time and will not hurt the product. More than likely it will get done early. If that is the case, simply wrap in foil, place back in the smoker and close ALL the vents. By doing this, the WSM acts as a...

THICKNESS matters the most...not the total weight.

Doug.... Smoke penetrates the meat for as long as it is applied...it doesn't stop absorbing after 120-140?. What you are thinking of is the formation of the smokering. That is a chemical process that stops at 120-140?. Scott....... I think your cure is simply adding more wood to the WSM...

Hey John... That link doesn't seem to work for me....sounds interesting! I agree that stacking that full is not ideal, but when I cater for more than 30 people I need to do that to get them all fed. I'm not really set-up to cook the day before, store and then re-heat on site.

John L...... You will have MORE burnt ends if you don't cut the racks in half! A rack of ribs is between 20-22" long...the pit itself is only 17 1/2" wide and some of that is outside the water pan diameter. This will result in the heat blasting up from the sides burning both ends. I have...

Dale..... Yes that will work! I do the same thing. If they are really small, you may have to add several batches of them over the first couple of hours.

Welcome! No problems doing this, Jim! I think most of us do the same thing...I know I do! Just thaw them properly....in the fridge...which takes a few days of planning. If you buy the cryo'd stuff try to keep that in the cryo bags...it will last a lot longer and you save money by not having...

I personally load mine in sections into the van I use when competing. The biggest problemn these guys have are the aluminum legs. They bend TOO easily. If you keep it upright and it starts to wiggle around, those things will bend. Fortunately they can be bent back, but still. Also be sure...

Susan... LOL!! I agree, I was getting dizzy from all the swings!! LOL!! Good luck!

I would use whatever wood you normally use. I am a big believer in using whatever wood I can get for free. It is so plentiful and as long as it is a good hardwood, you will be very happy. I use about 3-4 fist-sized chunks. One thing you want to do....the top of the bean pot may form a crust...

Susan... OK, here is the definitive answer.....smoke whole! There, now you can get on with it! LOL Just trying to help! Good luck!

Mark.... I have found that keeping the lid off the kettle and the WSM results in a much hotter fire. You have a lot of air flowing and that constantly stokes the fire. When camping, I put a grate directly on the hot coals and sear my meats. So, yes, I am a big fan of getting those coals as...

Jason.... Just cooked 2 large porterhouse steaks last night doing exactly that! Used lump and seared and then put the middle section back on and placed steaks on the lower shelf without the pan. I kept the lid off at every step. Perfect meat and only minor damage to this old back!

Susan... Nowadays I separate the brisket point from the flat and cook them separately.....most times freezing the point to cook at some later time. You can certainly do what you propose...cook one below and one above.

Paul...... If you have 20 big eaters I would plan 1/2 lb. for each. That means you will need 20 lbs. of raw butts. Those will cook down to 10 lbs. of finished meat. So, cook 4, 7 lbers. and you should have plenty. You may be able to squeek by with 3, but I would do 4 just to be safe. I...

jeff.... If you seal, don't open that bag! Reheat by placing in some water and then boiling. I have founds this is the best way to reheat my brisket and pork butt. If you put a frozen 1 lb. bag in a pot of room temp water, it will be ready by time the water comes to a full boil. It seals in...