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and if you can, replace the rusted skrew !

but before cooking in it, after painting, burn a full chemney of coal .. to remove the smell !

Hi hassouni, Wow that is a nice piece you found there ! Personnally i would simply restore it and it is quite easy ! First, simply order a replacement part for the coal ring and the bottom grate. You can get them from amazon or any shop that sells WSM. About the rust, buy a soft wire brush...

Hi ulf, the brisket is below the fron ribs and just behind the front leg. bring this chart with you, and brig a pictures of a whole brisket uncooked .... if he can't do it, find another butcher.... for the brisket pictures, go to google.ca, click "images" and search for whole beef brisket...

Personnally i use mostly maple wood so i get my chainsaw and visit the forest looking for interesting trees !! For fruit wood i use apple and i always ask apple growers... Sorry for the poor english !

thanks Bob, Those recipes all looks really good. i'll keep in ming de potatoes and greek salad but i do not see how i could cook enough chicken for 40-60 persons !! i'll be using a gas bbq and my WSM 18.5 any other ideas ? today i though that pepper stout beef could do it, i read it is good...

thanks for sharing Lew ! i have to try beef jerky ! what about the recipe ?

Hi everyone, Weel, today, i am looking for your advices and ideas !! Each summer i go to a big outdoor party in august and i am the one cooking for everyone, it is about 40-60 persons. Last year, it was easy, i made pulled pork burger with cole slaw. But this time i need something new...

hi guys, i wanna cook a blooming onion in my WSM to eat with my pork steaks and i'm wondering how much time it needs to cook ?? any idea ? the temp will be around 250 F

also, what i like with chicken is to put sliced onion and rub between the meat and the skin !

hey Jeff, since you got TWO ... why not brine one and try it out ... you'll see the difference but do not smoke them too much !

awesome Jim thank you !! i can't wait to taste those steaks !!! and i'll do the onion too

i'm gonna cook them in my WSM at around 250, like ribs or pull pork ... i want to be able to pull the meat using a fork.

i just asked my local store tu get me one inch thick shoulder steak and he did it for me ! i'll cook them in a few hours and post pictures anyone know how much time it takes to cook ?? (1 inch thick)

thank you guys, unfortunatly, it is notpossible to find butt around here, only the lower part of the shoulder so i'll try with it. The only time i can find butt is by calling the butchery school and ask for it but it often take a while since they must be teaching the "pork classes" ...

Hello fellow WSM user ! I am ready for an all new season of Meat&Fish Smoking on my WSM now that the snow is all gone ! I was looking at the photos and i saw pictures of PORK STEAK, those look great ! But, as always, this cut of meat does not seam to exist around here (aaaaaaa Canada !)...

thanks to both of you

Hi Guys, Any of you can remind me the name/brand of the tool we can use to control temp in the WSM ? a digital thermometer working with a fan in order to control the air flow ? Thank you !

yes Gary there is a member who gave me a link last week to a company that ship to canada i already ordered some !

hi gary, i used the dry cured pastrami recipe that is on the web site (virtualweberbullet.com) but i added 1 tablespoon of smoked paprika in the cure and another 1 tablespoon in the cooking rub. Also, over here, i cannot find curing salt so i used 5g of salpeter (potassium nitrate) i ordered...