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Well this is my second biggest cook ever. Got 8 birds on the WSM. Little more work than I thought. Took me 3 hours from prepping the first bird to getting them all on the WSM. Don't know if thats 'normal' or not but I think its a little too long. What I did(and didn't do)....Bought 4 twin...

I think the best shakers are empty parmesan cheese containers... ron

Is the 1050 model a good one? I'm sure this topic has been covered before, but if I'm going to buy one I'd like to get a good one. I know nothing about them. I'm a firm believer in a good investment,(bought the WSM afterall ) so if I have to pay a bit more I will. Ron

Jim, Just saw your thread. First off, DON'T BE NERVOUOS! The SO and I did this exact same cook (and it was our first ever cooking butts) a few months back. Here's how things went, and what we would do different. I cooked 4 butts using the same cryos you are prolly using. They took...

Hello all, I'm in the mood to fire the WSM up as I haven't used it in almost 2 months(ack!) Going to cook up 8 chickens as our freezer is getting bare. Any advice on how to store them? I've never cooked this much and then froze it, we usually buy our meat in bulk(VSO's uncle is the...

I agree with you all on a fried turkey. I do have a turkey frier but I'm going to stick to the WSM this year..hmmmmmm...maybe one of each?? Ron

Well, its that time of year again folks. Just wondering what everyone's way of Q'n there turkey is. I've done one before and it came out awesome but it's been awhile. I used the self-basting recipe on this site. It was delicious. Couple questions. I know everyone rubs their poultry on the...

I just remembered something.. The first time I ever smoked salmon went like this: All I had at the time was a Little Chef smoker(remember those? I think they still sell them). I followed a buddy of mines recipe: Fill a bowl with water, put enough salt in it to float and egg, and a cup of...

I don't have an answer to your temp question, I've cooked mine as little as perhaps 2 hours and as much as 5 hours and I thought it was all great! Ya know, me too. It just always seems to come out right no matter what! ron

What temp should I take the appetizer style salmon to? I've cooked it before and never paid attention, just took it off when it looked done. I'd like it to be more on the dry side, something you can just pick at with your fingers.... Ron

Thanks again guys! Greg, no I haven't foiled them...should I?? I'd like them to be done by 3 at the latest so I can let them sit for a few hours(seems the practice of most on this forum). Then I want to have the early birds(prolly her folks and my folks) help us pull the pork.. Ron

Well the butts have been on for almost 17hrs. now. Bottom ones are holding at 176* and top ones at 183*. The top one just actually dropped a couple degrees. Hope this is normal. Lid temp is steady at 245*. One thing I didn't do is use the sop in the mr. brown recipe. I also didn't baste...

uh-oh...here we go!

Ok I like that idea! NO SOP! What are some good vinegar based sauces I can get at the local grocer? All I have here is tomato based.... Ron

Hey I just noticed I need to simmer the Southern Sop for the Mr. Brown recipe....how long do you let it simmer? Also, I need to run out and get a mop. How do those chain type ones compare to the cotton ones? Thanks again, I'm sure there is more to come! ron

what are some vinegar based sauces available at the local grocer? ron

speaking of pulling the pork, how should I go about that? I was just going to use a couple forks and start hacking away! Also, what temp. should I bring the butts up to? I was thinking 195*...let rest for a few hours wrapped in foil and packed in a cooler... An after thought I just...

Whew! Thats a load off! Yes that is a 2 liter bottle in the background, along with 1/3 of the WSM water pan showing, and the butts are sitting on a normal size dinner plate. I know you lose some weight in shrinkage and fat rendering, so I was a little worried. Also we wanted to give some...

Yep, here's a pic of my first butts. Getting ready to put them in the fridge for overnight. Using the Mr. Brown recipe. Can't wait!. One thing I am kind of worried about is having enough food. Originally there was only spose to be about 25-30, now its looking like 40. All I have room for...

OK!...not worried anymore. Guess I'll go with the apple/hickory combo. I'm doing 4 at once, so how much smoke wood should I use? I'm thinking 3 tennis ball size chunks of apple and 2 smaller size pieces of hickory... Ron