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For me the Cowboy Lump charcoal is NASTY. As the author stated, "A lump of carp" :-)

I did my first long and slow pork butt this past weekend where I had to add charcoal during the cook. I put on some heavy leather gloves and added the charcoal through the door. Flicked it to the other side with my finger tips; worked great. BTW, I was using Kingsford Blue and did not...

Whether bone in or not, I always tie my butts in order to keep a nice shape and consistent cook. At the end, snip and remove the twine and pull with a couple of forks. Works every time!!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: I rarely have need to hold. Since I cook to tender, ~30 min for butt, 15-20 for brisket, 5-7 for ribs, tented. </div></BLOCKQUOTE> Pretty...

I did my first no-water WSM smoke today. A couple of chickens, minion method, Kingsford Blue, hickory and mesquite. Chickens came out nice. Seems the temp came up a little faster; pegged it at ~240 degrees. Sure is easier to clean-up. The jury is still out. I like using water. However, I...

<span class="ev_code_RED">Thanks but no thanks. Reminds me of the folks that squirt charcoal lighter on to lit coals...just a big old bad accident looking for a place to happen </span>

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Joe Stout: I taped around my door with aluminum duct tape and don't use anything in the pan. It's just a heat deflector. I have no problem getting up to...

I have read a number of posts where adding charcoal to the WSM is referred to as "Hot Squat". Please, what is this? Tnanks.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris E: How many fist sized chunks to you use in the WSM? </div></BLOCKQUOTE> I usually do 4 or 5 fist sized chunks. With the Minion Method and the...

I have done high and low heat smokes (chicken, pork butts, brisket). Always used fist or so sized chunks (cherry, pecan, oak, hickory, mesquite) with great results. Simple and consistent.

John, Since you took the time to make a post, I believe you should get a response. First of all, I am relatively new to the WSM but have been smoking meats ~10 years or so. Let's see, where do I start concerning your post. 1. Do not be concerned with the wind chill factor. From an...

Glenn, Thanks for your reply. Guess I am kind of an old fashioned guy. Give me a smoker, some wood, some charcoal, some time, and some patience and I can make you champ quality barbecue. The satisfaction of doing it the "old time" way is very nice!!!

I have used Wicked Good for years - both lump and briq with great results. IMHO, the "lump burns hotter than briq" is old wives tale. It is all about vent control, no matter the charcoal, you can peg the temps where you want them. Open too much - hot, close too much cool. As I have said in...

Luckily, butts are forgiving, or so they say. Personally, I have done them from ~230 to ~300 and they have come out great. Just get them to around ~190 and they are most moist and tender.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom (Gunner): I get mine from Fruita Wood Chunks..they box them up real nice and deliver to your front door http://www.fruitawoodchunks.com/...

First time smoke using pecan and apple wood. Did a low and slow chicken this past weekend. Wonderful flavor. Not anything like hickory/oak/mesquite used in the past. Now I want to try some pork loins with the pecan/apple. Glad I ordered this wood...opens new way of smoking. BTW, with the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Stuart S: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: I will repeat myself: I have no idea why anyone waits to put on the meat after assembling. It makes no sense to me (unless one is firing with...

I have used Royal Oak, Big Green Egg, and Wicked Good lump, all with great results. The Wicked Good is awesome, but pricy when you throw in shipping. However, over the years I have learned to use briquettes with great results too, at a lower price. I have Kingsford Blue and Champ, Rancher...

I had never used the Minion Method until I picked up a WSM a number of weeks ago. I have done two smokes, one pork butt and one chicken, using this method and was able to control the temps easily. I followed the instructions on this site and found I could take the temps to any level I wanted...