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I've always done mine the night before. Then maybe a little more before they went on.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Corey Elks: did you smoke those wings at 250 as well? they look nice and crisp. were they finished over direct? </div></BLOCKQUOTE> Cory the wings I...

Despite me limping around I had to cook something. The burgers were great. 1lb ground beef, 3 tbs bread crumbs, 2tsp onion powder, 2tsp Worcestershire, 1tsp garlic powder, Italian seasoning, salt and pepper to taste. Mixed by hand and made into 4 burgers. Grilled on the Smokey Joe for 6 minutes...

I would say ribs first. Chicken realy is only a couple hour cook for me.

I guess it all depends on if you foil at 160* or if you let it ride unfoiled.

Dale with smoking that much what temps did you run at and at what temp did you remove from the wsm? And where's the pic's?

I like to use Cinnamon in my rub and sauces. Sounds like something I would try. Vince

Thanks Bob I will have to go check it out!

Yes a second wsm would be sweet! Not sure if I'll be cooking this weekend or not. I have a foot issue that kind of is slowing me down. Lets just alcohol shots in your foot suck! Have to see how I feel tomorrow and if I'm up to going to the store. However having the wife wait on me hand and foot...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chuck_B: Vince everything looks great! Excellent bark on the pork butt and the ABTs & Wings look awesome! Sorry for the late reply. What temp did you...

I did a small 4lb one this week that was on for 13 hrs. I did mop it a few times after it hit 160* however it stalled at 160* for 4.5 hours! It happens you just have to roll with it.

Mr Brown went pretty good. Just got done having it a few minutes ago. I felt the recipe might have had a little to much pepper for my tastes however with the Carolina Red sauce it was pretty good If you do not mind all the vinegar. I myself have become addicted to the #5 sauce from the forum...

Here is a link from the site here. http://www.virtualweberbullet.com/brisketselect.html Here is another link to a thread I recently was reading. http://www.bbq-brethren.com/fo...owthread.php?t=57882

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by James Harvey: Is it a white smoke or more of a bluish or see through? </div></BLOCKQUOTE> Good point this morning mine seemed kind of heavy however it...

Generally if you see to much smoke your not having a clean burn. To much wood or green wood will have this effect. I find when I open my lid for 5 minutes or more this happens as well. However with the lid back on in about 10-15 minutes it all seems to settle down. What are you using for fuel...

All methods have there have there benefits. Myself I like to cook sausages low/slow and then burn some lines in them. Smoker or kettle either way I like them. As fast as I say this I love to simmer bratts in beer on the grill. I will do this after they have soaked in the fridge for a few hours...

I love the way maple smells when it burns. Always best when bacon is in the mix!

James I feel your pain. I have made dozens and usually my results are much like you have posted. The last one I did was a small 4 or 5 lb one that took forever on a L&S cook. I did not foil until it was almost 180* IIRC and used beef broth in the foil. To my surprise it was one of the better...

+? on not making more. It seems like a lot of work to not toss a second or more on there for the time you had your pit running. Today I have a small butt, buffalo chicken wings, abts and MOINKS going in the wsm. I like to make plenty so I have left overs for lunch during the week.

I had a few that smelled wierd to me. One time when pulled the meat had a gamie taste and I pitched it all. For now on it's fresh from the store and smoked within 48 hours or into the freezer for me. Pork butts are fairly cheep so I woud not risk it.