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Jon Merka, You didn't just rip on my man Bourdain did you? He constantly goes after the food network clowns. I enjoy his show more than any cooking show, ever. He's intelligent, entertaining, and he actually delves into the heart and soul of the areas she visits and their cuisine. Sorry...

Yes, using a 22 WSM. I used about 8 chunks of wood. Pulled off around 190-200. The meat was falling off the bone, but the flavor was not there.

I love pulled pork and that's what I was trying to do. I posted on this before..But I just didn't like the way it tasted. It didn't have a good smokey flavor. I thought I did everything right, rub seemed fine. Used the minion method. I tried oak and mesquite. I used a carolina vinegar...

I've try 2 butts and have been a bit disappointed. I m looking for something different to see how I make out. Maybe I should try a different cut altogether. Thanks

I've got 2 full spareribs to smoke today. Any idea on how long they will take? Thanks

I'm hoping to get this completed by early Easter evening. I will be waking up early. Thanks

I'm sorry, heat shield.

I just got my new 22 and the access door have some play to it. How do you tighten this gap. Thanks

I installed the legs without it. Is this really a necessary item?

I just ordered a WSM 22. Is there a cover that fit this? I saw on Amazon it advertised a 22 inch cover for the kettle. I wasn't sure if it would fit the WSM. Thanks

I just got the approval from my wife to pull the trigger on a new WSM. I thought I had my mind made up on an 18. I just want to make sure I don't regret not getting the larger 22. Has anyone out there gotten the 18 and then regretted doing so? I'm sure the 18 will be fine for now. But, I do...

I found a used WSM for a $100 on craigslist. What should I look out for when considering buying? Has anyone out there scored a used one and were happy with it? I'm a bit unsure if I'll pull the trigger, unless I can get it for cheaper than $100. Thanks

I'm basically just looking for some good advice that's interesting to read.

I just wanted to throw this one out there for opinions. I was given 2 of Raichlen's books and they are OK. I'm looking for more of an old school barbeque purist feel. Thanks

I'm just wondering who oput there has actually seen the new WSM in a store. If you have, which store? I have been calling around with no luck. I'd really like to see and compare before I buy. Thanks

I'd like some advice on trying to decide if I need a 22 or can I get by with the 18.5. We have a family of 5, but the kids really don't eat Barbeque yet. Can I get a full Boston Butt as well as a whole brisket separately on the 18? I'm trying to save the $100 and see if I can live with the...