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Hello all, I'm wanting to get one of these, and would like advice on a good one. A plus would be one that opens flat and the base and lid make two grills, but it's not a deal-breaker. Thanks!

Thanks for all of the input guys...quick question...if my door is way out of whack, what's the best way to get it back in shape?

I travel with my job for a living, can't live without the WSM, so it goes where I go ...thing is, the aluminum door is always getting banged up/bent etc. If anyone makes a thicker/stronger door, I'd pay good money for it!

r benash...here's a good website for all things non-meat related...I know...Blasphemy! lol It does comparisons on Juicers, Blenders, etc. http://living-foods.com/ Here's the Blender comparisons... http://www.discountjuicers.com/blenders.html

Thanks for the replies... Jason...tried all the groceries and lumber places around here...only mesquite and hickory. Jeff...dang do I feel stupid, didn't even think about Bass Pro...hope they're open tomorrow!

Hey guys...I'm in a pickle here in Smyrna TN. Like most places of the country, I can only find Mesquite and Hickory wood, and I want cherry and Apple to do my christmas ham. Need to find a place quick! Any suggestions?

My Girlfriend mad a batch just a couple of weeks ago...I was very skeptical, but it's fantastic! INGREDIENTS 2 (8 ounce) packages cream cheese, softened 3/4 cup pepper sauce, such as Franks® Red Hot® 1 cup blue cheese salad dressing 2 cups diced cooked chicken 1 cup shredded Cheddar cheese...

I assume he's doing what I sometimes do...have a side-burner with the marinade simmering, and instead of basting, taking the pieces off with tongs, and dunking the whole piece in the marinade, and slapping it back on.

Nice bark...nice smoke ring...Nice Job! I think I've had my WSM for 3 years now, and haven't spent a lot of time in the South (mainly Tennessee and the Carolinas) I have yet to BBQ anything but Pork Butt for pulled-pork. It's the whole reason I bought the thing. Next time you do Butts try...

Hey guys...I was reading the posts on the Afterburner from gassmoker.com, and have a question. I already have a really nice burner from Eastman Outdoors, and want to use it occasionally in the WSM for an afterburner-type setup. It's been pointed out that the rubber hose won't take the heat, so I...

Gotta go with Bryan on this one... A close friend of mine told me that he loved Peanut butter and Mayo sandwiches. I thought he was nuts, but one night I was just drunk enough to try it...and it's now a staple! however...I grew up on Miracle Whip, so this is what I usually use. Another great one...

Ditto to it all!! <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matthew Appler: I prefer to not put any sauce in my pulled pork until it is on my sandwich. I like to serve several...

It sounds like the butcher (like most people) don't know the HUGE difference between grilling and bbq'ing...the top 3 meats for smoking are ribs, butts, and brisket, which are all made for low and slow, not high heat grilling like steak...but, if you're in this forum, this is old news...

Great Job!! Any way you could post a pic of it next to the WSM? Thanks!

Man...it's been a LONG time since a recipe sounded so good I wanted to get up right then and go to the store, but these did it!

Hello all, anyone have any experience with one of these? (A little background info) I travel full-time with my job in a fifth-wheel and the stove is too small to do much of anything, so, in my never-ending quest to find a method to "Oven-Roast" Turkeys for the 2 or 3 times a year (Holidays) when...

Shucks...I was just playing Funny thing is, growing up I didn't even know what Tartar Sauce was, 'cause my Mom didn't like it, so we always just used Mayo! There's a restaurant here in FL called "Shells" and their sauce for their Conch Fritters is great, similar to Tartar, but...

Sounds Perfect!! Thank you, thank you, thank you

OMG...you 2 are killing me!! Just kidding In the South, Hushpuppies are dipped in Tartar sauce...however... I like mine with added Horseradish, and a bit of Hot Sauce (Crystal, Cholula, Tabasco etc.) a little Molasses or Honey, a touch of Balsamic Vinegar...add an extra bit of Duke's...

Hey all, looking for a Mushroom Swiss Burger recipe...not just sauteed shrooms and cheese, but more of a thick sauteed mushroom gravy with Swiss sort of thing. Thanks!