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An amusing question here. I smoked some sharp cheddar today, and while reorganizing my basement frig, I rediscovered a couple blocks of Monterey Jack cheese way in the back that I had smoked on the WSM . . . in 2007. They are vacuum sealed and look perfect. I don't really need to keep them...

We just had this for dinner tonight - I did the the OJ marinade version. Started on the WSM at 220, gradual ramp up to 375, two chunks of apple wood for flavor. What a great cut of meat! A 7.5#er took about 2.5 hours to hit 145 internal - I pulled and rested it for about 45 minutes. Everyone...

One of my favorite Texas BBQ joints posted their rub recipe, I like it on everything: http://www.thesmokering.com/index.php/library/recipes/17-jim-goodes-bbq-beef-rub I've had good luck with bulk spices online: http://spicebarn.com/

I was over at Lowe's an hour ago and saw this on the shelf: http://www.lowes.com/pd_131712...%2Bkooker&facetInfo= From the few comments I've found on this it sounds interesting. I'm happy with my WSM for general smoking & roasting, but have been toying with the idea of a Performer for grilling...

This sounds about right on, as I've used this set-up to roast a turkey and hit about 375. You can get a few more degrees by tilting the lid & cracking the door. Great for roasting but not quite there for grilling. I agree, this mod got a little too close for ideal grilling w/ too much...

You can use the WSM to grill and do a great job. Check out the mods here: http://www.virtualweberbullet.com/grilling.html I don't know what size you're buying, but you basically buy a grate that will fit into the middle of your middle section, and drop your charcoal grate and ring on top of...

This is a biggie, also the longer burn time and easier clean-up (compared to using the water pan heat sink). I always hated carrying that oil slick out to the woods to dump it - usually would end up dumping some on my shoes!

Ribs & chix is one of my favorite combos. I finish the ribs, park them in the oven to hold, then crank the WSM up to 350 to cook the chix for an hour (w/ a chunk of cherry thrown on the fire). The ribs are great, the chix are crispy (w/ the right amount of smoke), and it doesn't take much more...

How much grease/soot buildup did you have in your WSM? I only ask because I set mine up for high heat grilling the other night (too hot here to cook inside), and I must have had a build-up, because in a few minutes my back yard looked and smelled like an oil rig blowout. But it's really clean now.

I had similar temp control issues when I upgraded to a Guru PitMinder a few years back - mainly temp spikes due uncontrolled air flow (also known as "leaks"). I fixed it by getting aluminum tape and taping the door shut, because that's where the unit leaks. Using lump charcoal, I can typically...

The closest I've been able to find Humphrey's Lump is: Smith & Boyd 1901 E Lehigh Ave Philadelphia, PA 19125 (215) 739-6700 A bit of a hike from NJ, but not bad if you're near Philly on business or something. Call in advance to check stock.

+1 on the coffee can method - I use it and get a strong, even burn every time. I like to do chicken & ribs also, but never liked the result when I did them together. So now I'll do the ribs @ 225 for six hours or so, remove them, then get the cooker up to 325 (lose the water, vents wide open...

I've used the Guru PitMinder for about 5 years. Does a great job overnight, lengthens your burn time, and even on a shorter rib cook let's you get out for errands, kid's activities, etc. I don't think anyone mentioned the clean-up benefits. You won't have to mess with water or sand in the...

I have cooked @ 350 with the Reflectrix, with no noticeable scorching or burning that I could tell. The lid handle will get extremely hot and smoke-stained, so I learned to wrap it with foil before a cook. The jacket will let you maintain a high temp cook even in a cold drizzle, which is...

OK, this may look a little bizarre in your back yard, but it keeps the weather out and your temps up: Get a roll of Reflectrix and some aluminum tape in the plumbing/heating section at HD/Lowes, cut & fashion to fit.

Thanks all! I'm leaning towards the strip, the lower marbling would probably work with my crowd. It may just depend on what looks best at CostCo the day I pick it up. I had planned to do it on the WSM but I also have a rotisserie for the gasser, and some pecan chunks to put in the smoke box.

I am planning to charcoal roast a large chunk of beef for M-Day - either a NY Strip or Ribeye from CostCo. I haven't done a whole roast this way before. While I'm leaning towards the NY Strip for the flavor, thought I'd check here first for ideas. I'll probably start low, ramp up the heat...

I've already e-mailed BBQ Guru to see if they have an adaptor for the BSK. I use the Guru on long cooks and drilled a dedicated port on my WSM. I'm not sure I'd want to punch a hole in this guy!

Just saw one of these at the local Ace: http://www.bigsteelkeg.com/ Build quality looks good, looks like a good BGE alternative (they must hate the name). Owner said they made some great brisket and that the outside stays cool to the touch. Anyone have any experience?

Pick up a spray can of Colemans Tent Waterproof @ your sporting goods place. A liberal dose on your WSM cover will help considerably.