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I run the WSM 22 at about 350-375 degrees and spin them for about 2 hours. I used one chunk of hickory and one chunk of apple. Everyone really liked the chicken. It was perfectly cooked and very juicy. The skin could have been a little more crispy, but all in all we really enjoyed it. You can...

Broke out the roti tonight.

I found a 22" WSM on CraigsList recently and couldn't pass it up. I picked up a Firedial and am really happy with it. The cool thing is that the Weber 22" Rotisserie kit fits like a drum on the 22" WSM. I used the WSM middle section, the rotisserie, and the kettle 22" top. I did a cook yesterday...

I agree with #5 sauce. If you wrap in foil, you can save the drippings and put into a fat separator. The drippings are liquid gold. You can add back to the brisket or add into the #5 sauce.

I've tried this a few times and I must say I don't like it. The bottom third of the bag is ground up in a fine powder and is unusable and messy. I use B&B primarily, but the standard Kingsford blue bag is better in my opinion.

I have a WSM 18" and I have tried to do a low and slow (225 degrees F at the grate) brisket and made a 2nd attempt on a bone in butt. I use a UlltraQ with a grate temp probe and a meat probe. In both cases I put the meat on around 10:00pm. I can record my cooks, so I'm sure the temps remained...

I have an Ooni pizza oven and it heats up to 900+ degrees F in 10-15 minutes. Check out ooni.com if you are looking for a reasonably priced pizza oven. You can cook a Neapolitan pizza in about 90 seconds.

I use the Char Logs, too. The best!!!

I use Fruita Woods (https://fruitawoodchunks.com/shop). The 3x3 wood chunks are really high quality.

Wings look great, but your choice of EPL teams not so great. Liverpool all the way!!!

What is the diffuser you are using on the Weber kettle?

I've got the old Weber Water Pan on my 18 and I like it more than the new Water Pan. I actually threw out the new one because it interfered with my charcoal fire if I put a ton of charcoal below. The old one takes up much less space. I foil it before every smoke. Then throw away the foil after...

When you use the Firedial or Vortex, do you get grease in the bottom of the WSM (under the coals)?

Great idea!!! I'll bet friends and family were stoked to get a package of smoked ribs.

Low 30's shouldn't have much affect on temps. I live in MN and smoke meats in the wintertime in much colder temps. I would say you either have to open more vents, add more charcoal or potentially block the wind if it is a windy day. Also, are you reading the temp from the stock Weber...

I live in Minneapolis so I'm used to cold weather. I did an overnight smoke last year and the outside temps were -20. I have an old cardboard water heater box that I put around the WSM if it is really windy, but usually I just let 'er rip.

I plan to do a reverse sear with a 10 lbs bone-in prime rib using my WSM 18". What temp is good for the low & slow portion of the cook? How much time will this take from start to finish approximately? What smoke woods would be recommended? Any other tips/techniques?

https://sharemycook.com/Cook/Detail/5e5f0180-3520-4444-8f23-62e3189be6d7 UltraQ held the temp really stable around 275 the whole time. Its about 25 degrees for a high temp in Minneapolis today. I used B&B Char Logs for the first time and really happy with this product. Also, bought some Hickory...