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Thanks guys, that was my fear....would a couple of hours in the oven evaporate the moisture?

I have purchased 4 probes and transmitter units. At this point, all four probes have mal-functioned. The last smoke had only one working properly. Three of them were reading above 150 and 200 at room temperature. Put them in boiling water and they all stayed well above 250. I think I am cleaning...

Phil, I understand completely. Same here. Since I have gotten to the point that I am not golfing much, or other hoggies, somking has become my hobby. It does require time that I would not have had years earlier!!!! Good luck!

Looks awesome!

I sometimes put my pulled pork in a sauce pan, add a little water in the bottom and stir on top of stove until warm. It helps revive the moisture as well, in it's own juices.

Something will take us all from this earth at some point in time. I prefer to enjoy the life I have here and now, concentrate on why God put me here in the first place. I love to eat, and smoking on my WSM is a very enjoyable hobby! I also can share with many others, all of whom rave about the...

My family much prefers the Baby Backs!! No contest

Phil, smoke some port butt with the Renoun Mr. Brown on this site, let your customers sample it, you might get some sales of the WSM!!!

Thanks Terry. I pulled at around 185, wrapped in foil put back on for one hour, turned out pretty good!!

Going to all the effort to smoke, would hate to even try without rub..especially when those that try the Mr. Brown rave about it so!!!

Ribs, in a oven pan coverd with foil for 2.5 hours at 300 degrees in the oven, transferred to charcoal/wood (Hickory) for 45 minutes are awesome. Use the BRITU rub on them, spray with apple juice when putting on the charcoal hot fire. You might be shocked at how good they are!!!

Personal favorite for pork - 100% Hickory

Wow, I have never had butts done in that quick of a time. (unless doing the quick cook method)In fact, I often get impatient as all of my overnighters at lid temps of 225 - 235 takes at a minimum of 20 hours. I would recheck the thermometers by placing in boiling to calibrate. Nothing wrong...

OKAY, I have done several now, and every time the cooking time changes. I realize it is more about the cut of meat than the temps and/or weight. My question is, What has been everone's experience as to the best temp when to pull the brisket off? AND, wrap in foil after removal, if so.....how...

Spent 49 years in Charlotte, and moved to VA 3 years ago. I still think "The Old Hickory House" on North Tryon just before HWY 49 is best Q in the city! Have had Texas Q as well and......it was good, I would not say "better" but different. BOTH were good. Will have to try Mac's but I suspect...

Life is grand with a WSM!

Rita - Red oak is good, never used white oak. Should work well!! Good luck!

Dave, The foil-sided (both sides) water heater insulation blanket is perfect for this. I smoke all-nighters in below freezing temps and have found that the blanket is awesome! I do not wrap it against the smoker. If you are using Digital Temperature probes though, be careful, the contacts in the...

OKAY, If I place turkey breasts on bottom rack and pork loin upper, should be able to smoke together, right? Using Cherry wood chunks, expect to maintain lid temp around 250 - 275 degrees - I welcome comments, advice and tips?? Using Turkey rub from this site, and BRITU rub on the pork loin...

My whole BBQ cooking experience was and is motivated and learned from this site. Being from central North Carolina, my friends and family are pretty sharp when recognizing good BBQ. After practicing from this site, everyone that I have shared Renown Mr Brown pulled pork with..raves about it...