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Snow I have had enough of that white stuff. Let me know how everything turns out!!

Hay Stefan I keep the wsm at 225 -230. Took about 4 or 5hours. Internal I went to 145 wrap it for about 1/2 hour then cut into it. I used hickery 3 or 4 fist size chunks. Don't let it go past 150 I feel it gets dryer as it stays long temp wise. 145 is about meduim rare,so if you let it sit for...

Short and to the point. Never like Lamb!!! Made this paste smoked it NOTHING CAME OUT BETTER NOTHING!!!!! Here is the Paste, for a 6 to 9 pound leg of lamb: 1 clove garlic, minced 1 onion, minced 2 tablespoons olive oil Grated rind of 2 lemons 1/2 cup lemon juice 3-inch sprig of...

Hello Pat I had found that the way to go is just rap the ribs in a circle, put a wooden skew though them to keep the ribs round, and stand them on there bones. You fit a good amount of ribs on both racks in the WSM 18". Also the best part is it is one less thing to CLEAN.

Hello Terry I have a tip for you and that is to vacuum seal them up and put your sauce in. I have made PP and froze it this way gave it to people and told them when they are ready, boil some water and put the bag in for 10 to 20 min or so. It comes out moist. You can always warm up some more...

Jim Looken Good . Set another plate I bring the wine!

Hello Rick I don't have the 22 but I have the 18. I don't use water in the pan, I foil. Much easier to clean up and once you adjust the vents you don't have to worry about adding water and temps getting away because your water boiled away. Also more water means more fuel. Chicken will cook just...

Hello Davo I have bin smoking pork shoulder and bin taking them off at 200F. I foil and let sit for 1 or 2 hours and then pull. They come out very moist and pull great every time. When you can twist the bone and it is easy to come out then she is done. And for me that is bin about 10 or so hours...

Jeff look Great! I know you used that rub, but what else did you put on her. I see some bbq sauce in one of the pic's. Did you put that on and then put the rub? And what wood did you use in the WSM

The bakery at the supermarket. As I was asking if he had any he was forsting a cake and had one in his hand. Then he told me to come back that night and the guy gave me three washed and everything. They are 4 or 5gal buckets with lids on them. They do just throw them out.

Glenn right on. Pan with foil and no water. Chips will work but you might want to grap a hand full and put it in water and then foil and put little holes to let smoke come out. Make about 3 like that. and put on just before or when you put food on. With ribs you can use a good amount. Try to get...

Making Pulled Pork. Bringing it over to a house that we have bin going to for years for the SB. The host always has great food. This is the first year they ask me to make something smoked.

Rich looks good. I also was just thinking about covering the vents. Was it tall enough? Did temps stay where you wanted it to be?<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rich T: Here's the...

To all the smoking fellow's Phil,thanks. Brain that look like a great idear. But I have a quetions. How do you adjust the vents. Do you have to take it off? Timothy, this little wind barier worked great. Of cause the WSM stayed at an average of 255% for 10 1/2 hours just like the champ that...

Making a pulled pork for Super Bowl. Needed to scamble to make a wind barier. Thank god the snow stayed south but very windy and cold. Holding 250 temp like the champ that it is .

Clint and all I read that to that you can control the heat from top vent only. When you don't do that with the smoker because of a bad taste that will happen if top vent is closed. You control that by bottom vents only on the smkoer. I would like to know more about heat control since I got a new...

Hello to All Just went to lowes and scored my Performer. Yes on sale for $198.00. It was the last one and missing the cooking grate an therm. I asked if they can do anything for me since it was missing these two pieces. Well he came back to me and said 30% off the price. Total 154.00!!!They told...

Hello all All I wanted to know at the time was what is it. I am one of you guys But when you hang a guy you beter look at him! LOL

Hello Kent I have used both. Now the one I used from Walmart was the Sams and they where bigger briguettes. I also had a question about this several month back. I thought the bigger ones you might have to use less than Kingford since they where 2times the size. Not so. I found that they where...

Hi Dave Thank you for your help. I did flip it every day. I also rub the meat after the hour soak. The meat hat a very thin piece of fat on its bottom. Mortan quick, could not find that I used an other tenderiser. Maybe thats it? I reheated some of the slices last night and it wast to bad. Just...