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Don't use water. It's messy and eats up your fuel like crazy. I use a Stoker and have found that a clay pan really helps to stabilize temps when foiled in the pan. Even without an ATC, a clay pan will be a better sink than water. Worst case, run an empty pan foiled and adjust your vents earlier...

I left a pan of bacon on my grill unattended with the lid closed. I came back to a grease fire and bacon dust. I also brought 2 racks of ribs out for an afternoon smoke and left them on the side table instead of putting them in the WSM to take a call. I came back 3 hours later to see them...

I agree with the "Unicorn" post. Good beef ribs are hard to find and what you find in one place may be a lot different from another. I've learned to stay away from the overbutchered skinny's in the cryovac's. I've done a few like Terry above and they are great when cooked right. They have a...

How did you get 5 butts offset on a gasser? What was your smoke source? Were they good?

Ontario Gas BBQ had a stock of the Weber bags so I got hickory and cherry. Beggars can't be choosers but the Weber bags are more half chunk, half chips. Did fine in a pinch. I just ordered my restock from Smokinlicious. The 2 Canadian Tires near me had no chunks. The person at Walmart didn't...

Thanks All. Walmart, Crappy Tire, Home Hardware etc... don't have chunks. They carry chips. They may get some during peak BBQ season but they're few and far between. Even Ontario Gas BBQ (the big one in Vaughan) is sketchy on chunks. They open at 9am my time so I'm going to give them a call and...

Hi All, I've got a 13lb packer ready for pick up tomorrow and just realized I'm completely out of wood chunks and can't get any in my area for tomorrow night's WSM cook. I do have a bunch of wood chips though. I'm thinking that I'm going to soak a bunch of chips and then place them in piles...

Another vote for OK but I guess I'm late so you'd know by now :). Early this year I came back from the cottage and my freezer had popped open (old garage fridge, freezer too full). Would have been fine other than the hundreds of $$$ worth of chicken, turkey, pork and lobster tails I just bought...

I do. Carefully. Lots of questionable stuff comes out of the cavity of Costco chickens. Recently I hear it's a no no but the proponents seem like the same people that would have thought Prohibition was a good idea. I'm also sure they're allergic to gluten without truly knowing what it is (Like...

Leaving the fat or cap on won't make your meat more moist. If it's dry, it's overcooked. Spritzing won't help. Injecting a brisket will add moisture but butts have enough collagen that they don't require it. Since you're foiling, let the meat rest until it drops back around 140F. It should...

What are you cooking today?

Hi Amir, Stokerlog just won't connect in Windows 8. I'm stuck with Rock's Stoker Status page which is still pretty workable.

I go empty pan with lump, lid @ 25% and get spikes well into the 300's. I now start with only 2 - 2" X 2" pieces of lump. WSM still overshoots right away. I've checked for leakage by closing down all vents after a short cook and the fire dies pretty quick (I use my ET73 to monitor temps as...

If you want to get technical, don't hold it for more than 2 hrs from 140F down. That said, if you foil and cooler, you can easily get 6 hrs before 140F.

You have a small flat. Toss it in a crock pot with some stock and potatoes. Don't bother trying to smoke it. You'll get shoe leather.

I'm just going to make brisket;)

You make a case to move south Ryan.

Wow, 50% bacon seems extreme but really good. I've made burgers with around 3 slices per half pounder and cheese in the middle and they were really good. I think I'd grill them rather than smoke them. Maybe make some smoked tomato ketchup (so easy and so good) to get that flavor.

Dwain, big fan of Roadside Chicken. Not for the WSM but for any gasser (especially broken down cottage grills). Serve it with a little Spanish rice and maybe a cob of grilled corn. Chris, per the above, some marinated thighs without smoke are great. I smoke a few birds a season to break up the...

HH meatloaf with a little smoke is great. The fat really soaks up the smoke so be frugal. I use a pureed red pepper sauce on top that get's pretty smoky as well. I also do a turkey meatloaf and add my own fat (pork). It has a nice texture and you can flavor it any way you want.