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I buy mine through amazon in Canada. Not sure if you can through Amazon US. You could support this site then, as well orders over $25 ship for free. I pay ~$12 for 22 quart size bags. I don't know how this compares to your pricing.

Welcome Bryan. I have only had my 18 WSM for 3 years, unlike your 12, but I have only used water on one or two of the first couple of cooks. Since then it has been lump with a dry foiled pan, and everything works fine. All the advice that I can give you is to give it a try, the food willl...

Just curious, thats all, I am also a volunteer fire fighter as well, so the words fire dept speak to me in bold letters every time I see them.

Tim, one question, what's with your signature?

I pig farm with a side job in the grain elevator industry at harvest time.

I found this site by a recommendation from a fellow who competes in the BBQ circuit in Ontario. I contacted him about what type of smoker to buy, and he told me about the WSM and about this site. Best advice anyone has ever given me. Thanks Chris for all that you do.

Others will likely chime in, but my quess is that you are overcooking them.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">and i use it ALOT! </div></BLOCKQUOTE> Golly Jim, I just figured you never let the BBQ go out,. just dump some unlit on the top and keep going again.

In the past, when I have sold pigs to people, I charged $1.49/ lb hanging weight. That is cut, wrapped and frozen. Anything special such as sausages, or curing I just passed on what I was charged by the butcher to do it.

here is the best way to do ribs that you want to FOTB

I havent used water in a couple of years. I always run with a dry foiled pan.

Instead of using a spit rod, I would recomend a basket type of spit. That is what I have. I have a top and bottom of U-Shaped brackets that bolt together. I put the pig in the bottom, put the top on, and tighten it up. You could attach it to the motor using two sprockets and a chain. If...

Done this a few times now. You can cut the salt back on it and still have could results. This last time I only used 1 cup of salt, and it was better. Cooked yesterday at 250 for 4 hrs, nice and moist, not to salty.

Not really for BBQ, more for the cook. I hope to throw it into the slush fund for a hot tub this summer

For roughly the same money, maybe a little more, you can get a hose to attach your performer to a 20 lb tank. I have one, and I think it is much safer than refilling a bottle all the time.

Butts are a good way to start an overnighter. Don't fret it. I usually get the thing going around 10 or 11 at night, set the vents and go to bed. If I wake up in the middle of the night, I check it, if I dont, I check around 6 in the morning when the alarm clock goes off. That s the beauty...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I'm not sure what the benefit of using the WSM would be over just a hot oven </div></BLOCKQUOTE> Woodfired, smoked pizza has a better taste. You can taste the difference...

I use my rib rack to lift the pan closer to the lid.

Maybe I did it wrong but i used raw bacon when I made them, (only once) but found that the bacon was cooked when I took them off a few hours later.

My son raised a few turkeys this summer, so we got the one that no one else wanted. A 21 lb beast to feed 17 people from age 2 and up. I am thinking leftovers will be available. I plan on Keri C's apple brine and put it in the WSM on Sun Morn Dec 26. We have my family on Dec 25, and I dont...