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I,ve been using lump from BBQ's Galore it seems to do ok but when you get to the bottom of the bag there's alot of powder. I seem to get more mileage from my lump when I use sand covered with foil than water in the pan .

Look under the find column for catering ,lots of info. Lots of rules from your friendly health department too . I'm trying to start the same thing in my area ,already started my collection of hotel pans and thermals.

Thanks for the info, it does seem to petrify ,just wanted to see if you get the same flavor . Steve I still cook on the WSM with bags of various wood especially when I'm trying something new , but I cook most of my quantity on the Klose catering rig .That peach wood sounds awful good in fact...

Go with a friend as a guest to Sams and buy a case of brisket so you won,t have to buy the membership . Lowes foods might have what you are looking for they just opened a new store at Providence .

How long can you keep split hickory for cooking as long as it's covered up and dry ? I'm thinking about buying a whole cord if the price is right .

I've had a fresh ham in the fridge that was frozen for a week , is it still safe to brine or should I smoke it right away .

Jim thanks for the info in fact i've got the charcoal basket but I've never used it yet because I did'nt think I could maintain the same temp that I get by using hickory or white oak . I've got the mobile catering rig , 24 diameter with the upright didn't know how much time I could get out of a...

I've got a Klose and I have to stoke the fire every hour . You can get them made so you can cook whole hogs , I'm wishing that I had that option now .I've got the propane burner in the fire box which would come in handy for twenty winks . I believe that I would want to use steel bars instead of...

I,ve never tried venison . Does it dry out quicker because of the lean meat ? I,ve been making alot of beef jerky lately , I can slice a whole bottom round and hang it in the Klose for about four hours ,I try not to make tree bark , after it cools it goes in the fridge .

I,ve been making alot of jerky on the WSM lately using the pepper blend and the inferno blend with a couple of chunks of apple wood . Has anybody used the Bourbon BBQ blend ? I would hate to waste a whole bottom round .

Thom I got the Mobile Catering Rig , with 2 row pull out shelves ,30 in upright ,1/2 in. firebox ,stainless bar grate in the fire box, gas assist and much more all in less time than I thought .I'll post pictures when I get a day off hopefully soon .

We just got back after four days on the road . We now have a brand new Mobile Catering Rig .The extra room wil be great , now instead of five butts I can do fifteen along with all the trimmings .I'll always use the WSM and keep it along with my collection of grills but this is several steps up...

That's a nice picture of a Mobile catering rig . I've had mine on order for about a month , should be ready in about 2 weeks . I've called Monty and asked a million dumb questions but the people there are always glad to do what ever it takes .

I've always set my chimney on the side burner of the Weber gas and fired it up , I don't use the burner for too much else , works great just like a Weber should . I know it costs more , but I'm having fun doing it .

I usually do five at a time , and ditto to the temp coming up the first hour .The grate with three might be touching a little at first but they melt apart . That's why I'm going to an offset for extra room . At the end of the cook the water pan is so full of grease sometimes it causes an extra...

The quality on the Klose pits is very good .Plenty of room on the Mobile catering rig .I think the wait is eight weeks now . Call and ask for Monty .

I have went to their web site at Klose pits , but I wanted to ask some of you guys . I read a couple of posts where the pits were inconvienant to maintain the fire .The WSM will always be part of my collection . Sounds like you need to get it right the first time when you order one of those pits .

I've read on this forum that alot of you have a Klose pit , what's the difference between the Klose and the Gator pits ? I've been cooking on the WSM for a couple of years and need more room , just didn't want to buy another WSM .

I don,t think you can move enough air through the WSM to cook with wood alone .

What's the maximum amount of leg quarters I can possibly get on both racks of my WSM , Food Lion has a good sale this week .29 per lb . I've read several methods on the search , sounds like brine for a couple of hours and the direct heat at around 350 for a nice crispy skin. At that temp I guess...