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When all else fails, I use oak because it is so easy to get.

Hey Chris, I should have known you already covered the topic in the site. Duh! I like to soak the wood because it gives me something to do since the WSM does everything else.

I usually soak the oak chunks in water for an hour before I put them in the smoker. Now I am wondering if maybe dry is better. Any suggestions? Thx.

Hey Bob, Try an overnighter with a brisket on bottom and a pork butt or two on top. Cook the butt to 190 deg. Brisket should be perfect. Cook the full size brisket, not the flat. Our Tide boys have had 3 coaches in two years. Not yet hooked up to the program. Oh well, at least the entire state...

Congrats to one of my favorite cities. Great food town. You started out smoking pork in the Great State of Texas? I lived in Houston for four years and found one great pork sandwich place. I will admit I do have a taste for brisket now.

I let it rest and come down in temp a bit for two hours. I can't wait any longer than that. If you have extra rack space, consider a pork butt or two with the cook. It should all finish the same time.

There is one side effect for new WSM owners that is not in the instruction manual. Some of your local Q places will not taste as good as yours. Pork Eat World Sonny

I massage the meat with olive oil before the rub because I am pretending I am Italian. I was born on a US Army base in Italy so this is as close as I can get. The rub holds pretty well and I have convinced myself this is a good thing. Pork Eat World Sonny

Thanks, Keri! I never would have thought of 3 briquets. What type of cheeses do you like to smoke? PEW Sonny

Overnight cooks have a brisket on the bottom and two or three butts on top. Four to six hour cooks have chickens on the bottom and ribs on the top. Pork Eat World Sonny

Hey Chris, How do you cold smoke at 90 deg or so? The egg recipe sounds great. Anything else this cold smoke technique would work on? Thanks, Pork Eat World Sonny

I can't add anything except to make the plunge (?) and start smokin. You will be surprised how good it turns out. Pork Eat World Sonny

Brisket on bottom, butts on top. I don't turn or flip, just baste the last few hours. Pork Eat World Sonny

I did a couple of chickens on the bottom rack and some baby back ribs on the top rack for my first smoke. Both were done in 4 to 5 hrs. Used a handful of oak, not too much. Pork Eat World Sonny

I think I will get a backup thermometer just in case one of the electronic gizmos goes out. Pork Eat World Sonny

Gotta agree with Keri. Put a butt or two on the top rack with the big brisket on the bottom. Cook to 190 deg on the butt, brisket will be ready. Pork Eat World Sonny

Hey Chris, You are reaching beyond just being a casual smoker. This site is the big time! I couldn't spell brisket a few months ago and now neighbors are asking when the next smoke is. Pork Eat World Sonny

Hey Richard, Looks like an Alabama Breakfast Sandwich from here. Good job! Pork Eat World Sonny

Thanks, Chris. Do you cook beans on the top or bottom rack of your WSM? If bottom, what is on the top? Thx, Pork Eat World

15 to 18 hrs at 250 deg has been my experience, too. The meat temp held around 165 deg for two to three hours before it started rising. When the charcoal ring is full, just adjust the air vents to adjust temp. No need to add fuel. Pork Eat World