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This is very timely because I was thinking about doing this weekend. Question though. This one says cook direct on high heat while other recipes are indirect. Any thoughts on what will work better? Thanks, Bob

Bryan, That looks incredible. Do you have more details for how you do it? Or an old link where you may have discussed before. Looks like a great idea for a Winter Meal or traditional New Years Day feast. Thanks, Bob

Don, Glad to find another Buckeye on here. I also lived in Detroit for a while as a Buckeye fan. Unfortunately, it was during the John Cooper years. Although the Buckeyes are having their troubles this year, it still makes me very happy to see how bad Michigan is this year. GO BUCKS!! Bob

I wanted to second the "prop the lid" with a skewer. When I do high heat cooks, I frequently have trouble keeping the heat up so I end up propping the door open after turning it upside down. Kind of a pain. On a recent cook, I propped open the lid with a skewer as MikeR. mentions above, as...

Put 4 butts totaling about 22 pounds on last night. My son's 18th birthday and he wanted a "porkfest" for his buddies. They all have their conference cross-country meet today so they will be hungry. All of the leftovers will be foodsavered as my freezer stash is currently out. Bob

Sandee, When I did mine, I also took the water pan out. Mine were a little more "crispy" then I would have liked and will probably only do 30-35 per side instead of 45 minutes. Bob

One of our friends has that exact model for their kids. I have been at parties at their house and the kids go crazy. Works really well. Bob

One warning on the grill pads for the deck. While they are fireproof, don't put your lit chimney on one as it is heating up. It will burn through and cause significant issues with your wood deck. Trust me on this one. Bob

The only lump I have used to date is the Big Green Egg brand as I saw it at a store I was in and decided to try it. It works great. I have read that BGE brand is made by Royal Oak. Anyone have thoughts on how it compares to the normal Royal Oak? The price is certainly better. Bob

John, I have used both and have had much more luck getting and keeping the heat up with the lump rather than the Kingsford. This weekend, I did some chicken and heated up about 2/3 of a chimney of briquettes and dumped on a full ring of lump. I let it sit in the WSM unassembled for about 5...

And any ideas on how to make my pictures not appear so big? Bob

As I mentioned, I ended up foregoing the mop and just using the paste and the rub. I cooked high heat, foiled when it hit 165 with some beef broth and removed when the probe slid in and out easily. Here are a few pictures: The stuff on top was just some extra fat I put on there from the...

The wings came out great and everyone loved them. I cooked them high heat on the WSM using lump with some cherry wood for smoke. I cooked about 45 minutes and then flipped them and then cooked another 45. I rubbed beforehand with the Montreal Chicken Seasoning. For sauces, I ended up...

Bill, Thanks for your help. I am going to use a combination of things I read on there. I will let you guys know how they come out. Bob

Probably looking to do some of both.

Want to do some wings for the first time for a Football party tonight. Doing them on my WSM. Thinking I would do them on high heat (300-350) for around 1-1.5 hours then throw them on my gasser to crisp them up and sauce them. Couple of Questions: * Any problem with using the frozen wings from...

Thanks Kevin and Gary. I came to the same conclusion and decided to forego the mop. Just foiled and they look and smell awesome. What is fun about this cook is it's my wife's birthday and I asked her what I can cook for her today. She said brisket. This from the lady that used to not like...

Am looking to do the Smok-La-Homa brisket today from BBQ USA. This recipe uses a mop that includes some BBQ sauce. Question though, is I am going to do a high heat brisket due to the fact I am only cooking the flat and am a little limited on time. Do you see there being any problems with that...

Nutritionally, Pork Shoulder doesn't look so bad. Brisket, well, um Wow! That's much higher in fat and calories than I expected. Bob

Never done a turkey but really want to try. Question though. Will a 12.5 pound bird really cook in 2 1/2 - 3 hours? bob