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If it is not too late, start a new string under barbecuing and you'll get answers faster.

Many moons ago when I 1st got my WSM, I think I felt the same way. There is a hardfast way to cook/smoke. One way is right and one is wrong. I think this led me down the wrong path and I ended up not enjoying/using this BBQ for a few years. For me it was frustration/too much info on my part...

Thanks for replies. I just went to Penzeys and requested a catalog. I haven't been to Santa Monica or Torrance for years. Anyways, thanks all and hopefully be posting pics soon!!

Don't know if I should post here or not. Not too many BBQ places to buy rub/sauce in so cal, so got this at local starer bros. for $4.99 bottle. Only sauce other than Jim B (go figure) that did not have smoke flavor in ingredients. Anyone ever try this one? I've done a #5 sauce before...

You may want to try: Two Dogs We sell them, but you can buy online also. The fabric seems pretty heavy duty and have not heard a complaint about them yet. Custom upholstery shop would work too, but can get pricey.

I concur with Dale... meatloaf very easy and very great on the WSM

Here's how it went :-) PIZZA TIME

link?

I'm planning on using K charcoal. What kind of wood you suggest to add to?

I get what u mean, but in baking cooking topics You move coal up higher and get the guy going full bore and reach 500+. We'll see what happens and I will post pics. Wish me luck

I am thinking of doing a pizza ala Baking in WSM Ref. article My only question is I don't have a BGE grid extender/lifter. Do you think using old beer cans cut to the correct length would work with a pizza stone? That is, putting the normal top grate on, using 3 or 4 cans cut to about 3-4" in...

I got great advice from Paul_H Here. Basically, it is done when it is done. Temp is only a guideline. I am using this advice with all cooks. Basically if it looks ready and feels ready, it probably is ready. Every meat and temp is sooo different and can vary.

Tried 3 different thermos in meat?? Quick cook or maybe thermo on bbq way off. Anyone else have cook this quick at the 250 range? Something was wackey. But too tired to figure out. Off at 3am (190ish in several spots) in cooler with towels. Woke at 8am, pulled sliced and vacummed for pm...

Seems as if this is running a lil fast. Got one started at @ 5-6pm today and already at 170 at 10:30pm. Foiled now, but wondering if my temps off? Running 250-260 during these hours. Last one I did I started at midnight about 8 months ago and did not seem to hit this temp this quick. Normal?

Called my butcher today and asked to order me a brisket USDA Prime! Unfortunately, will not be there till Friday, so not much time to sit in the fridge with some rub. My second attempt at a brisket so hopefully it comes out good. Probably start @ 8-9pm on the 31st and enjoy by "linner" on the...

I must say I have a great wife (my 2 or 10 hints at a Foodsaver + a couple emails of coupon codes made it happen). She told me she first got me a cheapo "no name" food saver system, but after thinking about it and reading different reviews online, she thought I deserved the higher end...

Got this at stater's yesterday. Do I grill this bad boy or smoke. How long etc (3.69lbs). I thought I saw somewhere you should foil after becomes 165? So I'm guessing this should be pulled? An advice would be appreciated Thanks

I am now questioning my choice of freezing cheese I smoked last week. I did 2 blocks of cheddar cheese from Costco last week smoked with maple. One is for a Christmas gift for my dad and one is for me to try (1st time doing this). How long will it take to thaw in fridge? And should I have...

With all the posts I've seen about cooking breakfast on the grill, I think I may have to ask Santa for a griddle. Any pics Bob of your setup?

Thanks all for clarification and advice. I'm a lil torn in trying these or this: I've made one of these a long time ago in smoker with a bacon/grape glaze poured on after. Maybe one this week and one next??