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Thanks Wolgast but do you smoke the chicken too on the WSM ? how much ? to get a that high temps i am guessing that you are using an empty water pan ? thanks again

Frederic en francais la brisket se trouve être la poitrine de boeuf. Les boucher ont rarement ca en stock mais ils peuvent le commander sans problème. Je demeure à Québec et j'ai déjà demandé autant au Provigo qu'au IGA et ils peuvent en commander. Le IGA pas loin de chez nous en avais même en...

Hi there, Me again, i need your expertise, your knowledge ! ... and i'm a quick learner I wanna know what is your favorite recipe for the WSM ? and what is your favorite meat cut ?! I need to try them, i need to try them all ! Unfortunatly here in Quebec it is often hard to find the meat...

I am sorry but we were such in a hurry to eat that i did not took any pictures !! But next weekend i am planning a remake where i will also add a brined brisket in order to try a Montreal style smoked meat ! The brisket is already in the brine ! About my ribs, i must say that at first they...

thanks to all of you after 6 hours of cooking my ribs were perfect ! very "smoky" !

i just went to my friend warehouse to borrow a industrial temp probe lol well right now on the top crate i am at 220 ... which is not bad ... i must say that my biggest worry now is the wood, i followed the instruction and put 4 fist size chunk of oak and maple ... i wish that it is not going...

it was at 250 with no water i added hot tap water and 2 slabs (big one maybe 3-4 pounds each) i put around 8 pounds of unlit charcoal and 30 lit brickets. all vents are wide open !

well it's been 40 minutes now since i put the slabs & hot water in the WSM ... all vents are fully open and i have difficulty reaching 200F ... any idea people ?!

but i dont understand why closing the vent would stop the brickets from burning .... in most of the recipe, in order to keep a 225F temp, the 3 vents are closed and the cooking seems to continue ??

THanks Phil, i'll try to upload some pictures tomorrow to show the result ! But what do you mean by snuffing out the leftovers ? I never used charcoal before, only gas bbq ... Won't the charcoal lit completly ?

Also, since it is going to be quite cold, i was thinking about using boiling water in the water pan to help a bit

Here we are dear WSM user, this is going to be my first time in a few hours !! my back ribs are ready and now i have to strat the monster ! I got a 18.5" and i wanna slow cook them for 5-6 hours at 225-250. I was thinking of using the minion method with a can in the middle where i'm going the...