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Looks like the steel wheels would be relatively paint-friendly if someone wanted to match a colored kettle, too.

Hello folks! My name is Darren, I'm 47 and I live along the shores of Lake Ontario in the Kingston, ON Area. The crazy stories of my live-fire cooking adventures and misadventures could fill volumes, but in a nutshell I am a former obsessive-compulsive WSM fanatic, competitive national...

Wow! Nothing like waking up to a beautiful butt....Make sure you give it a good rub! As for your questions: 1) I can't imagine you can go wrong with mustard. I personally don't use it, but I know a lot of people who swear by it. Give it a whirl, you've got nothing to lose. 2) Assuming...

At a competition a couple of weeks ago, the team set up next to me was using lump in a WSM. Although they made valid point about more natural, less ash, etc., their high temp alarm must have gone off four or five times between 1:00 am and 6:00 am while my butt cruised through dead-on at 225...

I admittedly have never used a guru, so don't have all the facts, but from my extensive experience with the WSM, why on earth is it needed? Even with unpredictable Canadian weather, overnight comp cooking, etc., I have never had temperature variances enough to justify the purchase of such an...

Personal preference at home is dry with sauce on the side for those who so desire. For competition judging, a very thin glaze of sauce.

Wow, You really do never stop learning with this hobby/pastime/sport/manic obsession, do you? I have never considered using a hot dog bun until reading this, but you're absolutely right abut the superior functionality if it hasn't been split all the way. I think next time I make PP I'm going...

Shawn, In answer to one of your questions, when I am cooking smaller cuts like ribs, I often successfully use the MM with a 10-lb. bag of briquettes, which burns for approx. 7 hours or so as oppposed to the loooong burn time a 20 lb. bag will allow you. ...And don't worry about your guests...

Try taking your water pan out and cooking modified indirect at a higher temp. That should crisp it up nicely.

I usually just assemble it and fill the pan from above without the top grate on. My personal theory is that you have a better chance of spilling trying to move the whole assembled body with the pan full. That being said, almost every single time I'm filling it up, I tell myself "Darn it! I've...

I owe all of my BBQ succes over the last 18 months to this website and the people on this forum in particular, who happily and entusistically answered questions and offered advice even back before I owned a WSM. I only hope to one day be able to help someone else the same way.

Konrad, Those look SWEET! With you, the Cardogs, and Mad Momma all at the same events, I think it's safe to say that the PNWBA is probably one of the sanctions with the fiercest competition! Good luck to all this season.

As you've already received advice on this thread from some of the best in the business, I won't bother throwing my 2 cents in, but I'll give you a little advice based on my newbie experiences. Whatever cooking temp you aim for, don't get obsessed by it, especially if you're using a digital...

Here's a URL that might me helpful: http://www.porkpeople.com/porkcuts.html Although I've never heard it termed that way, it sounds like they are either selling a whole shoulder or a picnic roast, either of which would be fine for pulled pork. Whole shoulder makes the BEST pulled pork in...

Leaving propane aside for the purposes of this subject,there are a couple of different styles of cooking a hog, and as pointed out here some of them are merely outdoor roasting but not true BBQ. The cuban pig roasting box, which has the pig in a foil-lined wooden box with a steel fire plate lid...

No, not a chili cookoff, a CHILLY cookoff! Our little Canadian team headed from Canada to Concord, Mass. for the 10th annual NEBS Snowshoe Grilling Challenge on Saturday. New England sure does love it's BBQ. Barely a few degrees above freezing and 18 teams came out to grill fish steaks...

As pointed out by Konrad "Teddy Bear" over on the Basso forum, Our friend and fellow forum member, the ever-helpful Jim Minion and his team were one of the features in a nicely-written Seattle Post article: http://seattlepi.nwsource.com/food/109122_bbq19.shtml It's a good read that helped...

Hi Mark! By all means, do some experimenting if you like, that's what it's all about, but if you're aiming for more tenderness, I'm not sure if marinating is the way to get you there. If you're happy with everything else about them, I'd get rid of the meat thermometer and just start increasing...

All the time. We have a little popup camper we like to use every weekend we can from April thru October. It's a great opportunity to bring the WSM and practice. We attend a huge campout with all of my wife's family every Labour Day weekend, and pulled pork for 20 or more people has become the...

Welcome! You've hit the motherlode as far as good BBQ folk go. We've got everyone from beginners to competition veterans willing to contribute here. Enjoy!