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I got the pellets because fruit woods like apple are hard to come by in my area of Florida, and because I wanted to play around with them. I like them (especially for grilling), and the price isn't bad, but I'm loaded with fresh oak and can get citrus woods, so I think this will be my last sack...

This is a good thread! I just wanted to share a few more dough tips. I have a wood fired oven and make pizza dough weekly, so I've been through a lot of trial and error. 1. Wet hands make good dough. When you're stretching or handling the dough prior to shaping, try water on your hands...

Awesome piece of meeeet dude. I'd foil the sucker after it hits 140; it's just so big to finish otherwise. Even if you were shooting an hour/pound, that's 23 hours man! There's no way the exterior won't get dried out by the time the gelatin renders in the middle. I'd go 250 and smoke until...

I'd say 10-11 for the butts (generally I figure 1.5 hours a pound). If you're going to foil the flat, I'd say 7 or 8. Put the butts on the bottom just so that you don't have to take off the top grate to take off the flat. Also, I find that pork is just more forgiving of spikes than beef.

You guys should have seen the ones that didn't make it to the camera before they were gone! I know, I know. Pics or it didn't happen. Truth be told, this isn't even remotely my first cook. However, it's my first WSM cook, and after 3 years smoking in my Performer, it was like meeting up with...

I've got one of those Char-broil grates on the way. I'll do a report when it gets here.

I'm glad I got the 22.5. If I need a smaller space, I can smoke in a kettle. If I needed a bigger space, the kettle just wouldn't cut it.

I'm a little late to the party, but I've been using the grinder attachment that Kitchenaid makes. If you happen to have one of their stand mixers, it's actually a very capable little unit.

Hey everybody, I did my first ribs on my new WSM 22.5. I got an incredible deal on a "dented" WSM on eBay (basically stole it) and did a rib test drive. I did them with a BIG clay saucer in the water pan, Kingsford briqs, and apple pellets. Dry rubbed and set the WSM to 240ish. I stayed...