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I have learned to fill the water pan with extremely hot water that helps, with no water in the pan you should get up there pretty quick. Depends on wind conditions, little or no wind you have to leave the vents open until you reach temp. I do make sure the coals are not piled up in one spot and...

Denny Mikes from Maine has some pretty good stuff you can mail order.

ditto on what Phil said My ? is did you foil it? I foil mine for at least 2 hrs

Ok The best steak I have cooked was done with a cast iron skillet and a turkey fryer burner. get it hot I mean hot make sure the pan is well seasoned and go for it. RC cooks there steaks from the top down no flame under the meat. I have seeen it and it is amazing

And who said pigs don't go to heaven

I am in the process of taking the plunge, ordered a concession trailer, created an LLC, insurance the works so far its about 22k. I did talk to someone who started this way and now has a restaurant, at fairs rodeos and such he said no problem doing a $1000 an hour with descent Q . which in my...

I know its not April fools sounds good?

I think with so much meat going on the smoker an ATC would be of use to help maintain heat.

I am doing my first overnight with my new 110 checked it a few mins ago holding rock steady so far. Headed for bed soon. how do you check the temp on the 110?

Its not that its bad there is alot of ash left which to me means something other than hard wood charcoal

I tried some Chef Select last weekend 3 chimneys of charcoal very low ash I think it is made by Royal oak can only get it on line but free shipping to store Do it right 40 lb bag 15 and change

thanks for the kudos, if I learned anything you need some intense flavor because the meet will not be hot when the judges get to taste it so bump up the flavors.

I love my wife she knows when she something about grilling or BBQ to bring it home. The summer issue is a must to buy, I especially liked the smoked / seared pork chop recipe more so the way he skewed all 5 x 1-1/2" thick chops to save space on the grill. to long to describe here. check it out

Its official I am now certified crazy about BBQ. Took my class last Sunday. Thought it would be a good idea to get some first hand knowledge.

thanks for the input I think I was leaning to the cto all along, just needed a little push. So off the cliff I go !!!!!!!!!

Have you tried modifying your wsm adding a third grate in between the two standard grates this would probably put you far enough away from the fire if you used the new middle and top grate.

OK so I have pulled the trigger and ordered my BBQ concession / comp cook off trailer. Its going to be sweet, 12' enclosed with a 8' open deck. the smoker is still the ? it will definitely have two WSM 22 but for concession smoker I am torn a CTO I think would do the job but I don't want to out...

we are doing a ham on the smoker this year, first time. any hints or tips?

I would heavy smoke for 4 - 6 hours or when reach about 170 after that foil them and increase the heat to about 275 - 300 until they reach 190 - 200 internal temp. If you want a crispy bark you could open the foil at the higher temp this should do the trick. I agree with the theory its done...

I have done this many times,finish on Friday if possible most of the time I slice and put in aluminum pan along with some beef broth not much just enough to keep it moist. On Saturday morning put pan or pans in the oven with a delay start say of 3 hours set temp to 250. When you return it...