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I prefer packers and pick them up at Walmart.

Always halves. I just stuff them with whatever I have that might be tasty, no real recipe

Flashback is easy to avoid if you open the top in the correct order. Close the bottom vent. Open the top vent. Open the top. No flashback. Do it every time.

Has anyone ever made a smoker out of a beer keg. It seems like a nice size. Maybe it could be cut across a chord somewhat above the middle to give more room above the charcoal. I admit to knowing very little about home grill construction. Any comments or ideas?

Handles on the lower grate might be worth doing.

I don't see the point in most of these things. My Wsm cooks fine without them. 1 Increase the size. I can cook 40 lbs or so of meat on this size. Increasing the size would just make it burn more charcoal to do the same thing. Most people just don't cook more meat on a regular basis. 2...

I cooked this recipe today. It was very good but the final flavor left me with a question. With all the spicy, hot elements Why was the final product not hot? Do the red, green, white peppers and ginger just lose their heat in this type of cook? The dipping sauce was the salvation of the...

I just bought a SJS and have had the same problem. First cook I used a half chimney and it went out after I put the lid on with all vents full open. Second cook I took the remaining charcoal and added enough for 3/4 chimney. Temp dropped off and some charcoal went out with the lid on. Third...

I know this is not Ace, but I was in Home Depot in Allentown, Pa afew days ago. I boutht two 21 lb bags of Kingsford for $13.95.

Great You did it just right. My only suggestion is that you get a spiral notebook and keep a log of every cook. Enter the recipe, rub, marinade, whatever your do to the meat. Also enter all the cooking details, charcoal, times, everything. If you do this you can duplicate or improve every...

All of you Stopping is hard and you are doing great. Keep it up. You have made the right decision!!!

Pork butte, take the brisket off and finish the butte. Works great for me every time.

Sorry Brady for calling you Bryan

Bryan Let me tell you a story about smoking. My mother died of smoking in 1984 just days after my son was born. She never got to meet him...and he never got to meet her. One of the last things she told me was that she would like a smoke if the dr would just give her some. That craving takes...

Why not start thhen at 9pm the evening before and have 15 hours before noon on race day. That way you have pleny of time for the WSM to do that LOW and SLOW magic it was designed for.

Maybe I missed the sliced ribs as art thing. I always just cut them apart with a sharp knife and eat the meat off the bone.

We always use a stainless steel scrub pad to clean the skillet after each use. Copper and all the other pads are too soft. No soap and dry over the heat for a minute.

The WSM is on the concrete top to the 6,500 gallon cistren, Right in front of the 19th century smokehouse.

One more note: Foil that water pan and just trash all the greasy leftovers. The pan will need only a quick rinse.

The WSM works right out of the box. I've been cooking on mine for 17 months. I've added Minion starts and a top vent thermometer. Still start with a full pan of hot water and add water as needed through the door with a long spout watering can. It's all simple and works great. Go for it. I...