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Thanks to everyone on this forum for giving me some ideas on how to turn out a quality pizza from my Performer. Special thanks to Jim McKelvey for a great post I found in the forums. My goal continues to be to turn out a quality, Neapolitan style pie from the Performer. My standards are these...

I live in Wyoming and we got down to -10 ambient temperature last week. I took it as an opportunity to experiment some more with the WSM in an extremely cold environment. What I have learned is that I can still do high heat cooks in extremely cold weather - but I have almost no ability to hold...

Thanks everybody. If anyone is ever making a trip out to Jackson or Yellowstone let me know and I'll make sure you're treated right by the grizzlies. First time I had the WSM fired up I used it to put some smoke on my first attempt at home-cured bacon (photo below). Friends, I am not...

After much research into which smoker to buy, I picked up an 18.5" WSM the last week of July, largely because I loved what I had been reading in these pages. What a great resource and community. I grew up in Wyoming, lived in Cheyenne and Jackson Hole off and on, spent five years Out East...