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I use a mixture of Stubbs and RO Lump in my WSM. I put a layer of Stubbs in first - just one briquette deep. This creates a barrier to keep the smaller pieces of the RO Lump from slipping through the grate. Smells great when it burns - very natural. Not all "chemically" like Kingsford. I...

I just did the Costco 3-pack - came out great. And mine already had the membrane removed. I think I read somewhere that Swift Premium has started removing the membrane before they package them. Looks like u got it all figured out. Good smokin'.

What I've been doing is dumping my lit coals, and then assembling the cooker. Then I wait until the temps get up to about 220-230 and I put my meat on. This is also when I add my wood through the door. The temp usually drops a little then comes back up. Although I have noticed that since I...

I have a question. When using the Minion method, when should you put your meat on. Once you dump your lit coals and assemble the cooker, should the meat go on right away, or should you wait until the cooker comes up to your desired temp range. I've had my WSM for a little over a year now and...

I like both - but when I do my spares I don't trim them St Louis style anymore. Just pull the membrane and trim some of the big fat chunks and smoke 'em up. I use a Brinkmann rib rack which can handle 3 untrimmed slabs easily. 2 racks would get u 6 slabs.

I started off using Kingsford. But I have since switched to Stubbs briquettes and Royal Oak lump. I use the Stubbs in my pit-style grill and I use RO in my WSM. The RO performs just as well as the K (in a slightly different way - but overall just as good) and my food tastes better. Plus I...

Ok - I finally got the results I was looking for. I changed a few things with my ribs. First off, out with the blue K and in with Royal Oak Lump. Second, picked up a Brinkmann rib rack to use instead of laying my ribs flat bone-side down. And third, went with 100% apple juice for my spray...

I used blue K at first but recently I switched over to Royal Oak lump and Stubbs. I use the lump for smoking and the Stubbs for grilling and I like them both. Lowes carries Stubbs and WalMart carries the Royal Oak here in Southern California. I don't get that funny smell when its burning and...

I just recently started using RO lump on a couple of low and slow cooks. It cracks and pops in the chimney but once I dumped it in the chamber it did its thing no problem.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I'm definitely of the low/slow camp. I like the even doneness. I don't even bother to sear like some do. </div></BLOCKQUOTE> I'm with JimT. I've done it both ways and I...

I've done rib roasts on the WSM twice before. Once was high heat - around 300-325 and the other I did low and slow. Both were good but I preferred the low and slow for more even cooking. I'll be doing one this year - 7.23 pounds bone in Prime Angus...should be tasty.

I've been using my WSM for almost a year now and I've always used good ol' K in the blue bag. But I'm thinking about giving lump a try. So I have 2 questions for my SoCal lump users. Question 1) Which is the best brand to use? Question 2) Where to buy. Thanks in advance for the info.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> add the meat cold (that seems to give me the best smoke ring). -Don </div></BLOCKQUOTE> I keep hearing guys say add the meat cold. Most of the time when I do ribs I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Dukes: Russ - A couple of questions for you: 1. How many and what size pieces of wood are you using? 2. Have you ever smoked on an inexpensive...

I have an 18" and its almost 40lbs. So I can imagine how heavey the big one is. I used to put mine in the garage after every use but I got tired of that. Now it just stays in the back yard with the cover on. I have a patio cover so rain is not an issue. Don't know how your yard is set up...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Also, Russ you only mentioned using Apple wood. Most fruit woods will produce a lighter less pungent flavor then woods like Hickory, Mesquite or Oak. Maybe try Hickory and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by mk evenson: Standing rib, bone in, or chuck roast comes to mind. I am smoking 2, 3 bone standing rib roast for T day, I love meat cooked with the bone...

This is what I've done. At first I used to get my chimney going, then dump my coals in. Then I would put my wood on and assemble the cooker. Let it come up to the temp I want, put the meat on and smoke away. My last smoke (ribs) I figured I'd try something different. I waited until I put...

I live here in sunny Southern California and I have a question for WSM owners in this area. Where do you guys get your smoke wood. The reason why I ask is because I usually get mine from BBQ's galore in Irvine but I don't think that wood is any good. It seems like no matter what I do, no...

I don't know what to tell ya - when I got my WSM I drove home from work friday night to bring it in the house, turned around and went to a friends house for some friday night drinkin. Came home a few hours later "less than sober" and assembled the cooker. The next morning, hangover and all, I...