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Russ, Can you tell me more about your handles and table setup. I really want to do something like that on my smoker. Thanks!

Nice looking birds. I can't wait to smoke a Duck on my WSM.

Looking good. Smoked Loin is now one of our favorites for the wife and I.

Pat, I did not catch any drippings this time, but I should have as I know it makse great gravy. My wife put out the BBQ sauce but everybody said it was juicy enough without it.

Last Saturday I smoked a brisket overnight for the first time. This was my first brisket on the WSM, 2nd time using my IQ 110 ATC, and first time using my new Maverick ET-733 thermometer. I was a little nervous with the overnight cook as it was in the mid 30's Saturday night, but the WSM had no...

Sean it looks great! Nice touch with the pineapple.

That is what I was thinking. Thanks for all the replies and suggestions.

This weekend when I was cooking on the WSM I hit the side with the lid and chipped it. :mad: Is there something I can put on it to protect it so it doesn't rust. Any one else had to repair their smoker / grills before, if so how did you fix them? Any help would be appreciated. Here is a...

I just purchased one today as I heard good things about the 732. Hopefully it will work well for me as I really like the wireless function. I turn my WSM door upside down and run my prob wires through the small holes in the corners. So far that has worked well for my current thermometer prob wires.

I didn't use an ATC when I did my test turkey last week, but I did used 2 lit chimneys and I hit 400 as soon as I assembled the WSM. I closed 2 vents and just barley cracked the 3rd to brig down the temp to 350. When I do the turkey again I will use an ATC and maybe use 1 to 1 - 1/2 lit chimneys...

Sean, I would think that if you remove the water pan, then your are cooking Direct vs Indirect. If I remember correctly, there was very little fat drippings on top of the foiled water pan when I cooked the loin. So I don't think that the fat dripping on the coals would add any additional flavor...

It took about 3 hours at that temp. That was the practice one which was 12 lbs, the real one will be 16-17 lbs so it will have to cook longer. It made a good gumbo that's for sure!

Hello All! I did a practice 12 lb turkey on the WSM last weekend and it came out great. I brined it using the Apple brine from here and turkey was juicy and delicious. I cooked it with some Apple and Hickory chunks around 350. I used a pan with a little chicken broth in the bottom to catch the...

Pat, I agree that there is nothing like fresh duck for the gumbo. Nice job on the duck hunt and gumbo. I have never smoked a duck before, but it is definitely on my "to smoke" list.

thanks I will monitor at the grate then.

I m coking on a WSM, should I measure the temp at the top grate or dome for turkey? presently my turkey is on the WSM and I have my top grate at 350 but dome temp is a little over 300. Most of the turkey is near the dome as it is in a pan in a rack. Thanks in advance.

Nice job and this was a great presentation picture! Any details on the cook? Temps, cooking time, etc?

Yes, that's was I was fearing as well if I put the Turkey in the pan on the top rack.

What is the best way to Catching Turkey Drippings on WSM? Place Turkey in pan on top rack or place Turkey on top rack and pan on the lower rack? Any pros / cons in either way? Thanks in advance.

Good Job, Nice plate presentation as well!