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Thanks guys. Well, I really don't have the time to do a low and slow anyway today, so the kettle it is.

I can sear it on the grill before putting it on the WSM, but I get the feeling I should probably do it all on the grill. Am I right that this cut really doesn't benefit from low slow cooking?? This board is the best hand-holder on the web! Great sense of community..

So I want to do a boneless pork tenderloin tomorrow on the WSM. I found a good recipe for the grill (indirect) and am just trying to figure out how to convert grill times to WSM times. Also, in Smoke and Spice, they recommend searing the loin first in a frying pan for a few minutes prior to...

Yeah, those places are kind of behind the Port Authority. Why not go on the weekends?

Thanks for the thoughtful responses. I have a feeling that the right move is to go easy on myself the first time through and stay with poultry. I can do ribs on the kettle, which people seem to enjoy. I was going to follow the directions on the recipe section in this website.

I just got my WSM this week (this board helped me decide) and I have a question. I will be cooking for 6 people on Saturday and want to use the WSM. I was thinking of doing chicken, because it seems to be the easiest and my wife said "What, no ribs?!" I see that one can do two butterflied...