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Just an FYI...Anyone interested in doing "beer can" chicken, I happened across a metal holder specifically made for doing beer can chicken at Walmart yesterday. It was only about $4.00 and actually looks quite sturdy. Check it out in the BBQ section, I'm assuming Walmarts are about the same...

Rob, I'm planning to do my first overnite "Mr. Brown" butt this Sat. with the method, etc...Did you mop yours regularly or just let it go? I'm wondering, to keep the temps stable, if it's better not to open the lid too much for mopping.

I haven't had access to cherrywood but I've heard the wild variety is not good. I use red oak a lot and it has a great smoke for ribs, brisket, etc...

Chris, I've had my WSM since Dec. 2003 and tried a bunch of different cooks (brisket, butt, ribs, salmon, chicken, turkey) throughout the winter to get the hang of things. I would suggest, if you haven't already, take a look at all the information on this site, it's really helpful. Salmon is...

I would suggest trying spare ribs instead of BB. More meat on the bones and gets a nice smoke ring. I've had very good ribs with oak chunks. Check out the "Texas sprinkle" ribs recipe on the site. It's pretty simple to follow and don't have to fiddle with a glaze. Good luck!

Jeff, I did a my first butt and it took about 8hrs. and came out great. My first brisket took over 10 and I still should have cooked it longer. You may want to check out "cooking topics" and meat storage info on the site here. There's alot of info on holding meat, temps, etc...good luck

Wade, I'm a newbie also but have had some fun over the past few months with a lot of different recipes. You may want to try the pork butt slathered w/mustard recipe on this site. I did it last week with a 7 lb bone-in butt, and it was done within 8 hrs. And tasted excellent. There was no...

I did a salmon about a month ago and going to do another one tomorrow. I'll use about a chimney and a half, but go for a higher temp (300-350) and shoot to be done in less than an hr. You might want to take a look at this site for some info on salmon recipe. I asked Konrad about the short...

I guess it's a "butt" day today! I did my first butt today, a 7 lb. bone-in, using the "mustard slathered" recipe that Chris put on the site. I pretty much followed it closely and had very good results. No water in the pan worked out really well and kept temps around 250-275. It was very windy...

I smoked a salmon fillet with applewood and it came out great. Can't find alder around here.

Thanks for all the input...this site is the best! One question leads to another though...could someone explain what a "flat" brisket is vs. other types of brisket?

Hello Doug, I'm not sure if it was a "flat" though it looked like the pix on the site for the most part. The pit temp was around 225-250, though it probably dipped to 200 when I went out for a few hours. The thermometer was a digital readout and thin, and I stuck it in the top. I sliced it...

Just wanted some input on my first brisket cook I did a few weeks ago, particularly about the use of meat thermometer. I used one of the brisket recipes here and smoked a 5.5 lb. brisket for about 9 hrs. and foiled it in the oven for about an hr. after that. It tasted good but was kind of...

Here in Mass. (and probably the northeast) folks think bbq is burgers and dogs on the grill in the summer. But over the past 10 years there have been a few very good/real bbq joints in the Boston area get established. Redbones in Somerville and Blue Ribbon in Newton & Arlington are excellent...

I'm new at the smoker thing myself, and have done five smokes so far. It's been difficult to get the temps up at times (mostly with longer cooks of ribs and brisket)because it's been really cold here for the past month. It seems that more fuel than generally recommended on the site is needed...

I saw the show too, it was pretty good but mostly grilling not smoking. There was another one an hour later called "Top Five" which did a show called BBQ Fantasy which was pretty cool. It had Paul Kirk doing a lesson at a guy's house, guys sampling Kansas City BBQ joints, and how to be a BBQ...

Thanks Konrad for the input. Due to the time change I already had the fish on the smoker. I just coated with some olive oil and a sprinkle of bbq rub, and it turned out really tasty. The wife really loved it. I'll have to try your mix sometime. So even if someone wants to cut down on the salt...

I'm planning to smoke a salmon fillet later today, but don't want to apply any of the marinades and/or heavy coating of rub that I've seen on the site because they all have a lot of salt/sodium, and want to avoid that due to a family member's dietary needs. I plan to coat it with some olive oil...

Rob, do you think a windscreen would have helped or would some wind help drive the temp up to where you want it? It was pretty windy when I did the turkey and tryed a screen for awhile but it was pretty unstable and didn't want it to crash on the smoker.

I recently got a WSB and I did a 13lb turkey yesterday. The subzero temperatures that were blanketing New England finally lifted that morning and it was about 35 degrees. It felt like a heat wave! I got the smoker up to about 315-320 for most of the cook with all the vents open the whole time...