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Welcome Richard! This place is a wealth of info and fun!

Sweet Baby Ray's is a good starter sauce to play with. I also like the Famous Dave sauces but they are way too expensive.

So I'm chalking this up to user error. I have the same blade Jim showed (thanks Jim!). I talked to a guy here at work today who has a slicer and he's said everything you guys have said. I know I was pushing too hard for sure and the meat was cold but it was just sitting in the fridge. I will...

Jim do you have the serrated blade or the smooth blade?

I bought one of these last week and it delivered yesterday. I smoked 37 lbs of bacon over the holiday and slicing all of that by hand is going to be a pain. The price was right so I ordered it. I really wanted something more heavy duty but cost is an issue at the moment. I got it out of the...

Those ribeyes were spectacular looking! I hope they tasted as great as they look.

It sounds like you're well on your way. Bear in mind that pictures tend to be darker sometimes and color varies by the type of rub you use. Judge doneness by the internal temperature. ~195°F to slice and ~200°F to pull. I wrap my briskets tightly in foil after they reach ~155°F and put them...

I would do it on the kettle. I love smoked salmon but I don't want all of my other foods tasting like smoked salmon.

I've considered wagyu and when attending a recent class on competition BBQ we used a Snake River Farms brisket. IMHO it wasn't any better than what I've gotten at Sam's or Costco. The marbling was decent but if you look through the selections at a place like Sam's or Costco you'll find a...

I rarely take BBQ in but did recently and it was gone before every other meat related item there. I'm a snob though. If I take the time to que I want to share it with people who appreciate it. People at work think that you can do the same thing in a crock pot and get the same flavor. Someone...

Man those look great!

I used to do that but mine run well enough and recover withing 10-20 minutes that I don't anymore even with a full load on them. They tended to continue to run higher than I'd like and it made it hard to get the temps down afterwards.

Myron Mixon's book is good. He covers techniques very well along with must haves as far as what to always have on hand. Dr. BBQ also has a new book out that I've heard great things about also. Weber also has one called Weber's Smoke. If you buy from Amazon use the TVWBB Amazon link...

I'd call Weber too. Mine gets condensation sometimes but it always clears up.

Always cook to temp, not time. I know this doesn't give you any idea of time but it's the only way to make sure your meat is done. I would suggest that you start early and then wrap the brisket in foil tightly and then in a couple of big old towels. Place it in a clean empty cooler and close...

http://www.amazenproducts.com/ The AMZNPS is a smoker built by a guy on another smoker forum. It uses wood pellets. I have one and I've not had great luck with it but it could be user error.

Welcome Titus! Talk about having your hands full! Have fun!

Welcome Paul! Looking forward to seeing the results of your time on the WSM.

Having started off on a Lowe's gas powered smoker I can see the other side of it. The first time I smoked on that thing I was worshiped (by just my family unfortunately). That gave me the confidence to try new things. The only reason I got away from that gasser was because I couldn't compete...

+1 on this. Be mindful that just because you don't see it, you're not getting it. If you're throwing lots of smoke you're meat is going to end up bitter. As far as the smoke ring is concerned, that's a chemical reaction between the nitrogen dioxide in the smoke (visible or not) and the water...