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If i may add in my two cents....I'm not as experienced a BBQ master as Dave, but I did this exact cook just this past weekend. I did the minion method overnight, and started with a 1/2 chimney of lit (using all kingsford blue). The temp shot up to 200 quick, and i made the mistake of choking...

Hi all, I'm going to be Q'in 4 pork shoulders this weekend for a big party, and am wondering how much lit charcoal to start off with the minion method. I am guessing that having 4 pork shoulders in will make it much much harder to bring the temp up. I did 16 thighs this weekend, and had to...

Hello all, I am Q'in up a bunch of chicken thighs this weekend for a party, and I have a default marinade that I absolutely love. So far, when using this method, the flavor is great, tenderness great, but...the crispy skin is kind of hit or miss. I Q at 275-300 by the way for the thighs...

Hey J Reyes, What kind of racks are you referring to that could do this? Could you possibly link me to them? The possibility of doing that many thighs at once is intriguing. thanks.

Okay, so just to confirm, there are no health concerns with the top rack chicken dripping on to the bottom rack chicken?

I need to do about 15 chicken thighs as I'm having some people over, and not sure how I'm going to fit them all on the top rack. (18.5 model). I was not planning to use the bottom rack as I'm heard there are food safety issues with chicken dripping on to another meat (even if it's chicken)...

Hello all, I tried my first fatties this weekend, and came up with this experiment. I'm not sure if something like this has been posted before (I searched but did not see it), but this came out great for me. It uses buffalo chicken cheese dip (aka crack dip) as the stuffing. Here's the...

Hey, I made some pulled pork this weekend for some company. I usually just put the sauce on as I'm eating it or eat it unsauced, but this time I put sauce on as a 'finisher' and then kept it in the oven to keep warm. The sauce basically baked into the pork which I really liked better than...

Hey Jim, Sorry to hear that yours did not have the items on sale. I was under the impression this was a nationwide promo. I originally got wind of the promo from a guy in California, and I'm in South Carolina, so I figured all stores would be doing it. Oh well, maybe your store is just going...

Home Depot has a better deal than that. 2 20lb bags for 10.97 from 3/31 to 4/6. I picked up 4 2-packs last night, should be set for a few months!

How much is it at Sam's? Please state product size (lbs), and price, if possible. I'm guessing it will be the same price at my Sam's as yours.

Hello, I'm a fairly new WSM owner and have recently converted from lump charcoal to Kingsford blue, due to the super long smoke times it enables via the minion method. Where would you all say the cheapest place to buy K Blue is? I saw a thread somewhere about a home depot sale, but I cannot...

It came out VERY GOOD. I have not tasted any yet, but will soon. I was going to post more pics but my camera battery is dead. The flat was so tender I ended up just pulling it instead of slicing it. The point was a little burnt in spots, I think because it was so close to the edge of the WSM...

got home and temp was fine. I think the brisket is already done but it's only been 10 hours (10.31 lb brisket). Can you guys take a look at these pics and see if you think it's done? I went with the probe check (guides say it should be like butter, and it was)...

I think I should be good. If a neighbor steals my food, there WILL be a FIGHT

Thanks guys, I actually started it this morning before work, so I was just posting to get some re-assurance that I don't need to drive home and check on it. Yes, the door was completely locked when I left it. Kevin, what you said makes sense, thanks.

I know many people use the WSM to smoke for up to 12 hours with minion method, etc. so this question isn't can you do it, but is it safe to do so? As in, If I were to leave my smoker running all day when I'm at work, should I be concerned that some ash may get out of the smoker and catch my...

Thanks Jerry, but these were labeled as "loin back ribs", brand = Swift Premium. Maybe it was just a bad cut?

Tried my 1st Rib Cook on the WSM this weekend, and I think it turned out OK (will post pics later). Now, I have only eaten ribs a couple of times in my life, but wanted to try it out since many here speak so highly of them. I'm not sure if I'm spelling this right, but I found a great deal of...

Okay, I guess I'll go with mesquite then. The only oak chunks I can find are amazon, $15 for 5 pounds. Seems too expensive to justify. I already have mesquite at home anyways. thanks for the advice