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Got home from work yesterday and got my 9.5lb Boston butt all rubbed down, put in a ziplock bag and back in the fridge in anticipation of an overnight smoke. Problem is I walked out on my patio last night and wind was gusting to 25-30mph. I've learned from past experience I'm not even going to...

Yes, the end of the flat that hung over was noticeably thinner than the rest. Thanks, I will watch for that next time I buy one. Thanks for the tip on putting foil under ends Tim. I keep learning. Thanks all, Dan

I smoked my first full packer yesterday on my 18 1/2in WSM. It was 10.5lbs and when I put it in the smoker I had to stuff it between the handles of the cooking grate. Most of the brisket turned out wonderful, however, their were about 4-6in of the flat section that was hard as a brick....this...

Bill S. & Bob, When I say 205-215 that is WSM dome temp reading. It is my understanding actual grate temp will be 30-40dg higher??? I have not invested in a remote external temp gage yet. Bill S., hope you don't mind me jumping in on your post. I greatly overestimated my cooking time. My...

Thank you Bill.

I'm shooting for 205-215 WSM dome temp but I just came out after sleeping a bit and temp had climbed to 240. Water was just about gone so I added some and temp is coming back down nicely. Love this thing. Mike, this is my first brisket from Walmart so I can't comment on quality-hoping someone...

Got my first whole packer brisket on the WSM as I type. A 10.5lb'r fat side down. Should I flip the brisket to meat side down half way through the cook? I would prefer to leave it as is the entire cook as I am hoping for a nice bark on the meat side. So flip or no....one way better than the...

I got the exact something today at our local Walmart. Same weight too. I put in on the smoker about an hour ago...my first all night smoke. Planing on 16-18hrs. This is my first time doing a whole packer and the first I have bought from Walmart....Are they good quality? Good luck with your...

Thank you both. I may try the clay saucers if it will cut down on my kingsford consumption. How many clay saucers do I use? Thanks Tim for the explanation, that makes sense to me now......the clay would act less like a heat sink so to keep the same low temps I would have to turn down the vents...

I got an 18in WSM this past fall and have done about six cooks so far. I love it. On my long/low temp cooks for brisket and pork butts I've noticed something that I want to ask you all about. For my low temp long cooks I always use a mostly full pan of water. When I start the smoker I start...

Thanks for the tips. I'm fighting wind constantly. Dan

I've only done four cooks on my new WSM but I've learned winds plays havoc with maintaining temps. I will be building some type of wind shield soon.

Thanks all for the suggestions. Going to fire up the WSM early in morning. Will try a whole brisket next time. I sure appreciate all the help I get from this forum. Dan

Going to do my third cook on my WSM this weekend. Last weekend I did my first pork butt, a 7LB bone in Boston Butt, and it turned out great. Did L&S for 13hrs when it finally reached 190dg. My wife & I agree it was the best we've ever had. I pulled the bone out with two fingers...

Thanks all. Several of you mentioned checking the accuracy of the oem lid temp gage. How do I check this gage for accuracy? Do I simply stick my Thermapen in the lid vent and compare? Thanks again, Dan

Lid was probabely off 2-3min. I don't think the temp gage was stuck because the chicken had hardly cooked at all even though it was on the WSM a full hour (should have been done by then). Thanks, Dan

I'm just learning the art of smoking. Doing my third cook this weekend-my first Boston Butt. I would prefer to keep it simple for the time being and just use the OEM lid thermometer, however, the more I read it seems most everyone uses some sort of fancy remote/probe thermometer. Are these...

Thanks guys. This is my first experience ever with using charcoal so sounds like I need to learn some temp control. All my previous grilling has been done on Weber gas grills. I will definately be researching wind blocks. Bob, all my vents were clear and all vents wide open including the top...

Got my new WSM 18in a few days ago and did two cooks over the weekend. The first was wonderful....the second was pretty bad and I would appreciate any opinions on what went wrong. My first cook was three racks of ribs. I used the Minion method and used water in the water pan. It was easy to...