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Jim: Thanks for the input. I've got a supply of oak that I cut into large chunks to use up. I was looking for the best way to go through it. Maybe I will just use it as normal smoke wood chunks instead of as a main fuel source. fjt

I would like to use the WSM with either an all oak wood fire burned to coals and stoked with wood a la offset style or a combination of the Minion method using Kingsford as the base fuel but oak coals as the starter. Has anyone tried anything like this?

If there is room in the class in April I would really like to attend. Could Jim Minion or one of the PNWBA folks provide a contact or should I just check with Paul Kirk's web site. Thanks Fred fjtedford@aol.com

I've done briskets on offsets and in kettles with a jerry rigged wall between the meat snd coals. With the WSM i have always used the Minion Method. What is the main cause of the differences between the character of a brisket done on the WSM and an offset? Is it the water pan? The fuel? With...

Has anyone tried Sam's Special Mustard Sauce as suggested in Paul Kirk's championship sauce book? I am getting ready to do a brisket and thought I might give it a try as a slather prior to the rub. Also is there any source for Crazy Sam Higgin's book "I'm Glad I ate When I Did 'cause I'm Not...

I cooked 1-1/2 slabs of pork back ribs using Ron's Rib Rub and a light mustard slather and finished with Danny's Glaze all gleaned from Ron Lutz's new book. They turned out great in spite of my trying my best to bugger them up. I used method one to light the charcoal with a 3/4 filled chamber...

Smoked a 7# butt using the RMB recipe and Chris' instructions. Wow! Cooked to 187 internal temp which turned out to be easily pullable. Tender great flavor, black as coal, chewey and spicey bark. Everyone went back for seconds and did considerable damage to themselves. My only problem was that...

I'm getting ready to try my first pork butt. I see cryovac butts from 6# to 9# at my supplier. I will either use the Renowned Mr. Brown or Chris' mustard slathered recipe. My question is Chris mentioned he might halve a butt to get more proportion of bark. Has anyone tried this and what is the...

Tried rib 3 recipes on three slabs on the WSM this pm. I used 7.26#s of baby backs with the BRITU recipe as Chris A. specifies, the BRITU with a pre application of prepared mustard as Paul Kirk suggests on recipes and finally the Texas Sugarless rub with a pre application of mustard also. Smoked...

I tried dry smoking a couple of 2# chicken halves on the WSM tonight. I used the Painless Minion Method with the empty water pan in place. At first I did not fill past about half way in the charcoal ring using Kingsford and topped it with 15 or 20 well lit coals and three pre lit hickory chunks...

I cooked up 2 slabs of baby backs using the BRITU recipe per Chris' instructions. Everything went fine until I tasted them! You could salt the rim of a good margarita with these dudes. I failed to notice that these were Hormel "Always Tender" ribs. I purchased them at Albertson's. They and all...

I tried a 3.29# whole fryer om the WSM today with less than ideal results. I used Lazari mesquite lump charcoal and about six half fist size chunks of mesquite lit via the Minion Method. I smoked at 275 to 290 deg. measured thru the vent for 3.25 hr. I was trying to cook a little high to get a...

Can anyone shed some light on the best reheating method for brisket to maintain the smokey flavor and moistness. Double boiler, Slow oven warm-up, microzapping?? Thanks.

Eeryone was very helpful with my questions on the WSM and I thought I would post the outcome of my first effort with it. I smoked a 8.79# cryovac packed brisket from Albertson's. I trimmed the excess fat down to about a 1/4" or a little more and got down to 8#. I used some Pitts and Spitts Rub...

Just an update. I called Weber on the chipping porcelain and they are UPSing me a new lid instead of asking that I exchange the unit at my retailer. The rep said that the chipped porcelain would eventually cause a rusting problem even if it was not down to bare metal. This allows me to go ahead...

Thanks all for the help! I picked up a WSM this evening. Looking forward to using the Minion method on some brisket. I notice that the porcelain is chipped around the vent holes on the lid. Not down to bare metal, but dull black finish remains. This would be covered by the vent wheel when open...

I am considering a WSM. My previous attempts at briskets on Brinkman water somkers have been marginal compared to offset fire box dry smokers. The WSM sounds much better than the Brinkman type water smoker. Can the WSM in either dry or wet mode produce a similar smokey taste and good smoke ring...