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Hey everybody! I'm planning on doing my first ever overnight smoke tonight. I have a weird concern, though. I live, pretty much, out in the country. I usually set my WSM up next to my house, as I have a nice table to sit my lid on while I'm adding or removing food. I have some weird fear -- and...

Dan, those wings look awesome! Bet your buffalo sauce is darn good, too.

My absolute favorite cut of steak. That looks perfect.

Wow oh wow. Looks amazing. Bet they taste way better than any pizza chain's or otherwise store bought pies!

Thanks, everybody! Finished off the chicken quarters earlier. Hit the spot. I didn't want it to waste, because it was darn good and filling.

I enjoyed the hell out of these burgers I grilled up on Saturday. My little lady's family came in to visit, and her dad came up with this idea for burgers. We stuffed them with jalapeno cheddar cheese and added a dab of ghost pepper salsa spread out inside of them before we wrapped them up and...

I smoked on Sunday the 2nd. It's now Thursday the 6th. I have a little bit of pulled pork remaining as well as three chicken leg quarters. Four days out now, they smell fine. They've been in the fridge, of course. I was planning on eating some today, but wanted to check in to see what y'all...

That looks amazing! I have to travel a little to find flank steak around here (go figure). I love fajitas... one of my favorite meals!

Thanks. Might just do mine on the grill again, but figured giving them a shot on the WSM wouldn't hurt anything.

If you were doing 'em on the WSM, would you do lid off/door off, or just the lid off or lid on, door on, all vents open?

So, I know two things: 1.) This thread is old, and I apologize for bumping it, but it's right up my alley! 2.) The grill is superior to the WSM for cooking and crisping up wings, but...... I want to get some cherrywood and smoke some wings hot'n'fast on my WSM and dirty it up some more. Any...

Your food looks delicious. Is that wild rice along with your vegetables? For some reason, that stuff is perfect with broccoli! Anyway, my 22" (only 3 cooks so far) is the same way with the middle cooking section; it doesn't sit *perfectly* on the bottom part, but it's good enough, you know...

In the first pic (from the opening thread), I used brand new coals. But in my second cook that I posted yesterday, I used a few partially burned coals, but the thing is, it was my most 'successful' cook in that temperatures remained steady longer. Also, when I cleaned my WSM of its ash this...

For the last two hours, yessir. Top vent wide open. I'm hoping it's just because there's only been three smokes, running hot due to the carbonized grease needing to build up in the smoker.

Three cooks in the books with my WSM now. All three successful in that I've made delicious food, but today was easily the most successful and least frustrating. I had two vents open and the other one in the back almost closed, before I finally said "screw it" and closed it as well. I still...

Foiled dry pan today. Meant to add that in the other post! Only got 1 intake barely cracked and this thing is definitely running super hot! What exactly seals up (with the carbonized grease?) over time? The lid/upper section of the middle and the bottom part of the middle? Regardless, in a...

Bought some wings on markdown today for about $1.63/lb. and I can't wait to try them on the WSM. The last wings I made on my grill, vortex style, came out great. Of course... I smoked them with a smidgen of hickory and my little lady thought they were too oversmoked. (I didn't mind, because I...

Doing another cook today. Beef back ribs (marked down to $6 from $12 last night; couldn't pass them up), a pork loin, chicken leg quarters and country pork ribs. Still playing around and learning. Here's what I filled my ring up with today: About an hour and a half in. Staying around...

It's all about practicing, I reckon. Thanks again, everybody. Love y'all. I think the next thing I'm gonna do is some wings and country pork ribs hot'n'fast on the WSM. I know it isn't low and slow, but it should help -- with all the grease -- seal up my WSM even more. Besides, one of my...

I guess, in the moment when I was starting my fire, I thought it was a full ring of coals. I'll add even more next time and see if I can do better, maybe packing them tighter. I won't add the 'hole' in the middle next time either. I saw so many folks on YouTube doing it (T-ROY Cooks, etc.). I...