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I am 13 hours into a 4 butt (30lb total of boneless) cook and had to add the rest of the 18lb bag of new style Kingsford I started with last night. Don't think I had ever finished off a full bag of charcoal in one overniter before. It was rather windy last night here in Chicago and we got a...

Have a 16 lb packer on the top rack, and is at the 10 hour mark. Smoker seemed to have settled at about 275 for most the cook overnight but I trimmed it back to about 250 when I woke up. I inserted an instant read thermometer and it registered 175 degrees (took temp in the middle of the flat)...

I pretty much always fire using minion method. I fill my ring with charcoal, then put the chimney on top of the coals and put a few less in the chimney than that I want lit since when I light it the paper burns on top of some of the "unlit" coals and lights them. Never had a problem with...

Hey Karl how much was the brisket per lb and how much did it weigh? Jamie

Any idea how many lbs a bag of chunks from BBQ Galore is? Site does not mention anything about how much you get for your money... Jamie

The rub I generally use is just kosher salt and black pepper, but sometimes I like to use a BBQ rub or Motreal Steak Seasoning or something along those lines. Last night I used a light dusting of Bone Smokers rub after I rubbed the tri-tip with olive oil. Turned out so good Only issue is that...

Generally cherry and apple have been hard to find around here for me (except in chip form which I don't want). There have been a few recent threads about mail order places but that won't help you for this weekend. Since it is your first smoke on WSM, why not just use Hickory this weekend? I...

I recently did 3 tri-tips on the WSM using the top rack when I had ribs on bottom for about 4 hours or so. Cooked them at 250 or so, and have to say I MUCH preferred the ones cooked on my Silver B Gasser. They did come off a nice mid-rare all the way through but the smoke was way too strong...

Elvis S, where abouts do you live? I am over near Chicago/Western. Jamie

Personally I would put one butt on each rack or both on the top rack. 22 hours seems a bit long for what my butts generally cook, seems 18 hours is my magic number. You may want to try to open the bottom vents a bit more to raise the cooker temp; butts are very forgiving and I have noticed no...

Well my cook problem is now solved. Birthday present ended up a being given a few days early and was a Weber One Touch Gold charcoal grill. So, ribs on bottom of WSM, tri-tip on top rack finished on Silver B, big hunk of salmon indirect on One Touch Gold, jerk chicken legs direct on Silver B...

Yeah I really like the Walkserswood jerk paste, especially on chicken drumsticks. Usually score them a few times for penetration of paste and put in ziploc with a healthy dose of paste and some oil. Then stash it in the fridge for a day or two to absorb the jerk flavor. Cooked hot on a grill...

I get the Walkerswood paste at Cost Plus World Market. There are a few in the city I believe, one I went to was North/Clybourn near Best Buy. Jamie

Thanks for advice. Kevin, when you say to go for WSM > Silver > WSM for chicken, is that last step simply to hold until served or to further cook? I do want some crispy skin so the last WSM step could be skipped if it is simply a matter of timing. Just not sure how I feel about putting raw...

Having people over for a Bday BBQ on Saturday. Original plan was simply to buy a cryo pack of tri-tips at CostCo and make as many as I needed. In past I have done them completely on the Silver B with great success. Well of course the menu has expanded and now will have a few slabs of ribs and...

Just an FYI, the cooler in the dishwasher worked just fine. Though was tough to fit a 28 qt cooler in my dishwasher, looks a lot smaller out side than it does when trying to shove it in the washer. Just had to remove my top rack. Jamie

Just added a few pics of the final product to link above. Have to say it was a great meal. Pork pulled very easily with 2 forks and the beans were some of the best I have tried. Great recipe. Unfortunately the hot links didn't make it on the camera as I pulled them off first and 2.5 lbs of...

Added some pics from the 14.5 hour mark. Have 2 butts on lower rack. Nothing you have not seen before. Hope to have some final product as well as links I added just after these pics. Jamie

Hope that wasn't deceiving but that WSM pic was from earlier this winter. Just hadn't gotten around to posing it in the past. We are looking at clear skies (after some rain last night) and a high near 50 degrees today. Butts have been on for 9 hours now. Woke up at the 8 hour mark and the...

So, hate to say it but my WSM has been sitting unused since a pre-Thanksgiving turkey I had made. Very excited about my first cook of spring. Have 21.8 lbs of butts (3 of them) and 2.4 lbs of hot links to make for watching the Final Four tomorrow. Plan on firing the smoker up at about 11pm...