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I did some cherry smoked chicken this past weekend and used the "old" charcoal to start a minion method. Worked great. Me thinks I have learned a new use for the used charcoal. BTW - the chicken was great. One more item. I continue to be amazed at how easy it is to control the temps on the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Charles Howse: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I have a...

I picked up a 3 pack off of Ebay for $7.95. Think I will do the mod. Not sure what I will do with the other 2.

Why would you want to add another set of vents to the WSM lid? I see this as one of the mods. Thanks much.....

I do not see one in my future. I like the challenge of manually controlling temps and developing the skills to do it.

I have been doing 3-2-1 pork spare ribs and 2-2-1 pork baby backs on my Char-Griller w/SFB for years with excellent results. However, now that I have the WSM, I want to do the BRITU cook. It will be interesting on how these cooks compare.

I did my first butt on the WSM this past weekend. I followed the Renowned Mr. Brown recipe on this site from trim to rub to minion method to vent control to wrapping. I used Stubbs charcoal with several chunks of hickory and one big chunk of mesquite. I continue to be most impressed with the...

I have done both with great results using a dry pork rub. In a blindfold taste test, you could not tell the difference. Both are great for long, slow cooks.

IMHO - Some nasty stuff. It only took one use a long time ago the ditch this stuff. Same with the petro based starters. Please get a chimney, newspaper, and wait for the coals. Vaughan

I did my first butt on the WSM this past weekend. I followed the Renowned Mr. Brown recipe on this site from trim to rub to minion method to vent control to wrapping. I used Stubbs charcoal with several chunks of hickory and one big chunk of mesquite. I continue to be most impressed with...

Thanks for the info. I have planned to use water until I get more experience with the WSM. Gonna try my first WSM pork butt this weekend...long and slow.

I am very new to using a WSM and have been reading many user posts. I recall, but cannot remember or find a post about using a clay pot instead of the water pan in a WSM. Are there any advantages to this? What is the purpose of using a clay pot instead of the furnished water pan...

Has anyone tried this? Sounds great but, for me, the prime rib is a big investment. Mess this one up and it is big bucks down the drain. Any opinions if this would work with a lower priced piece of beef? Thanks much.

Although I am a very green rookie with the WSM, I have been smoking for many years with a Char-Griller. On one the Char-Griller sites, I am amazed at what some lengths folks go to modifying this smoker to "seal" it. I used it out of the box and made great smoked products. Now, back to this...

I just finished reading the WSM mods section. Are any of these really necessary? Any recommendations? The WSM seems to be an outstanding product right out of the box. Since I like to keep things simple, do any of the long-time WSM users have any pointers? Thanks much......

I fired up the WSM for the first time this past weekend. I kept things simple: Perdue Oven Stuffer Roaster - removed the back and breast bone. Seasoned with salt and pepper. Used the standard light method (one starter full of Kingsford Champ.) A few lumps of mesquite. A gallon of water in...

As I mentioned in my first post a couple of days ago, I just purchased a WSM, but have been using a Char-Griller w/SFB for many years. The only meat I ever foiled was 3-2-1 pork ribs and they came out great. Everything else - no foil. However, I am looking forward to doing the WSM rib cook on...

Lowes in the Northern Va area have Stubbs 15 pound bags for $5.00. This has been a good charcoal for me.

I have been using a Char-Griller with the side fire box for many years with great results - butts, 3-2-1 ribs, chicken. Over the years I wanted to try a vertical water smoker and picked up a couple of the Brinkmann El Cheapo smokers and tossed them due to poor performance and quality (but what...