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Try Sams club for briskets! They are flats and usually range in size from 4 to 10 lbs. Windy City Smokers

Use cherry wood. Wont do much extra for the smoke ring but will give the ribs an awesome pink color compared to that gray crap that you get in rest. Windy City Smokers

Hurry up and order it before she snaps out of it!!! Windy City Smokers

Hey Robert, best to put the brisket on the bottom grate fat side down for protection and put the butt on the top rack fat side up! Windy City Smokers

Same here. I use 3 paper towels and have no problems! Although I always cook with lump! Windy City Smokers

If you can buy one get it! Ive never had any Q in the freezer long enough to answer but i believe at least 6 months? Also very easy to use! Windy City Smokers

Hey Dupree. Does sound like your running a little cold, you want to be about 250 at the dome. Adding cold meat should not be a temp issue after almost 2 hours. Did you start with hot water in the pan? That will help you get up to temps faster. I think your main concern is your vents! Where are...

Hey Duncan, I think to get started you will at least need a boning, chef and slicing knife. Most important though is to make sure they are good quality and very sharp! Windy City Smokers

Hey Brian, I cook rib tips all the time on my WSM. When I buy whole spare ribs I usually trim them myself to get a St. Louis cut which means the top part that you trim off is the rib tip. I rub them the same as the ribs and smoke them for about 3 hours to cook them most of the way. Then I cut...

I always use Royal Oak lump with my overnight cooks and never have a problem with too high of temps or uncontrollable spikes! Like the other guys said the wsm is easiest to control with some kind of heat sink( water, sand, ect...) and ALWAYS try to catch the temps on the way up instead of...

Good luck Ron! Windy City Smokers

Very nice Tony!!! Esp. the wings! Windy City Smokers

I always pull by hand. That way you can get rid of any small pieces of fat and shred it just how you like it. I use those black gloves (only $10 with free shipping) from texasbbqrub.com they keep your hands pretty cool while handeling the hot meat and they clean up real easy. texasbbqrub.com...

A leg of lamb on the kettle. A ham on the WSM Fresh and smoked sausage Perogies Sweet potatoes Salads Desserts And no thanks to the weatherman- 35 and partly cloudy! Windy City Smokers

Hey everyone need some help. Ive done a leg of lamb on a gasser before but want to do it on either a WSM or a Kettle. What kind of smoke wood have you guys/gals used before? Thanks! Windy City Smokers

Got BEEF? WOW! How long did it take you to slice all that!!! Windy City Smokers

Hey Andy, not sure about tying them together but foiling at about 180 or so with a little beef broth is what i would probably do. Also those are pretty small and they will cook quick so keep a close eye on them. let us know how they turned out and how you did them. Good luck! Windy City Smokers

Try this site. Windy City Smokers http://www.thermoworks.com/

Looks great, let us know how it turns out! Windy City Smokers

Hey Eron, were just trying to make it simple for everybody. The pull test or picking up the slab in the middle are the easiest ways to do it. Or even inserting a toothpick will do the job just fine. With a little practice you will start to get the feel of when they are done! Windy City Smokers