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Dave, I know there are many, many opinions on this site, and you have to filter out what you can use for your personal betterment. Honestly, I have tried lump multiple times and always seem to swear I'll never use it in my WSM again. It starts out fine...but just cant hold the temps in the...

Congrats new WSM owner. The learning curve is a great journey that you will gain insight each time you light the WSM off. The unit will cook better every time you use it as it seasons in. I cooked a chicken on my first try since it was an inexpensive first test. It cam out fine. Butts are...

A short bamboo skewer is a good idea too, Tom. Alligator clips work well with most any type of pit probe (Maverick, Guru, Stoker). Push the probe into the open round end of the clip and use the teeth end to attach to the skewer which is inserted into the meat. Good use of an inexpensive resource.

Around SC, anything cooked in rice is a winner! I simmer the spare rib trimmings (riblets) in a LeCrueset with onion, sage, bay leaf until tender. Measure broth, add meat back in, and combine half as much rice as liquids. Cook rice as normal (20-25 minutes and rest) and your neighbors will...

Steve, BBQ Guru sells a device called a probe tree designed to hold two probes off the grate. With a brisket, the probes can be close to the center of the grate on the tree pointing toward the center of the unit. They sell for $17.95. I use one every time I cook on the WSM.

Jim...thats dead on the money. Exactly what I was talking about. When I first started smoking with a Weber some years ago, I used the indirect heat method using a Taylor just like you have. I graduated to a smoke-a-nator, then a WSM and the Taylor always works like a champ for less than $10.

MK.....Update! I just got off phone with Maverick and ordered two 6ft probes for the 732 for $33 including shipping. They allowed me to order one food and one pit probe for this price. I always struggled with the short 3ft probe leads, so this info from you was great! Thanks Mark!

Thanks Mark. Never thought about it, but after reading your post, I suppose I could order two 6' food probes and use one for food and one for smoker. This would be fine.

Maybe I'm not as persnickity as some, but I honestly can't see much difference in the Kingsford blue and Stubbs. I bought some of both at Lowe's and they both do the job just fine. In my 22" WSM, I usually load 15 pounds of briquettes, along with sufficient wood chunks to do butts or brisket...

MK (Mark) Do you have to order the same probe to get two for $33, or can you get one 6 foot food and one 6 foot pit probe for $33?

Eric, When we judge ribs in competition, we look for the meat to be tender, but not fall off the bone. When taking a bite, it should pull cleanly but leave teeth marks. By no means should the bite pull all meat off the bone. IMHO, good rib cooking is an art and takes practice. St. Louis...

I think that Weber's dome thermometer is just a fancy, decorative hood ornament. Other than looks, it serves little other purpose. With that being the case, simply stick a Taylor candy therm (long probe) down in the vent hole to get an accurate reading. If you want to get more specific, I use...

It is certainly hard to argue with the quality of a brisket that looks this mouth watering! My post will be to ask opinion about brisket quality. In SC, brisket is not as widely popular as perhaps TX or other areas higher in beef consumption. Pork BBQ is the main meat group here, so brisket is...

Jennifer....your post was hilarious! Sounds like a script for Saturday Night Live. If some of these uninformed market shoppers had ever watched Andrew Zimern consume some of his unusual fare, tongue and head cheese would seem rather plain. Loved your post...funny!

My last brisket was a 6 pound flat bought at Sams. Cooking it at 225, it took forever to get to 160 which is the temp I foiled it. It stayed on what seemed forever until I finally slid the probe in like butter. It thermapened at 207 when it finally felt done. The whole cook was around 14...

Obviously, my first choice is food on my WSM. However, there are times when it is more convenient to use a quicker or less time consuming method. With convenience being the case, I will turn to my Traeger pellet grill during the week to do some chicken quarters or a piece of salmon. I use my...

Yes, they are all made to hold down to advance. However, if you overshoot by even one degree, you have to go all the way back around to hit your target mark. There is no way to bring the target down....only up.

Reggie...let us know how your big cook turns out.

I have three Shun kinves (including a 10" Ken Onion) and I can't say enough good things about them. Not sure if its the balance, grip, weight, steel, design, looks..or what...but I am crazy over these knives. All of my high quality German knives are sitting in the block wanting to be used...sad.

I think S. Frink has a great suggestion! If there is any way to pull onsite, it not only gives you a better product, it allows your guests to have a visual which will whet their appetites. I have personally have held foiled butts in a cooler (Cambro) for several hours before serving. Will...