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Dale When it rains on me, I use my patio unbrella. If you have a golf unbrella, clamp it on something to cover your smoker. If you have nothing just go with it. The rain won't put the fire out, but it will cool your smoker down a bit. I left it uncovered once during a heavy rain for about 45...

Susan I agree with the others. Fat cap down. If you don't the bottom will dry out. The bottom is lean and the heat will eventually takes it's toll on the brisket and dry it out, or you can flip it at the half way mark.

When I smoke fish I usually do it last after smoking other meats. Fish doesn't take to long to smoke. Your smoker will smell for a few days. I usually leave mine open to air out. The next time you smoke the odor will go away after you start smoking. It won't make your meat taste like fish.

Rob I posed this question awhile back and got some negitive feedback about using the barrels. If the barrels were cut in half and used for flower pots, definitely do not use them. Then some said that the whole barrels might be treated on the outside with some preservative, again a no no. See if...

Welcome to this news group. You'll find anything and everything you want to know about smoking in your new WSM. Check this out.

I've done bone in pork loins in the slow smoker and they turned out just fine. I brined it for 2 days, because it's so lean and thick. The bones seem to add a little more flavor. I put a lemon pepper rub on it also. Grill, rotisserie, low temp smoke, hi temp smoke....... I don't think any of...

Dave I seen the same show and I swear he used vodka not rum.

Jimmy After I finish a bbq I take the grates and water pan into the house and clean them. Then I leave them there til the next time. I refoil the pan and spray the grates with pam and bring them back outside the next time I ready to use them. Of course this isn't the same day I bbq. Usually...

Brinkmann water pan liners

Morgan Sziraki <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Oh yeah, it's apparently difficult to get curing salts over here, it's illegal to sell it. <HR></BLOCKQUOTE> Why is it illegal?

After reading 2 pages of this thread it seems that the Brinkmann pan is out and the WSM pan is in. Double layer of foil on top of sand or a cheap pizza pan. Now it seem like a little trial and error to fine tune it.

Larry <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Gotta dumb question.............."ready mix concrete" in the water pan? Why not? Seems like it would work? That way you NEVER have to worry about clumps or changing the sand? I guess no question is a dumb question...

When using sand is there any difference between the Brinkmann pan and the WMS pan? Do you use the same amount of sand or does the Brinkmann run hotter with more sand?

Chris I am not a fond user of foil either. I only use it after the meat is done. I wrap it to hold the temp or keep in the smoke flavor. If you're going to bbq then bbq. Some people think that every cook has to be perfect, if not they foil it. Sometimes you win sometimes you lose. Some people...

Light or brown sugar on pork or beef is what gives the meat it's bark. Heat browns sugar when used in smoking. More sugar more bark, less sugar less bark.

I take the bark off if I can do it with my hands. If I have to chop it off with an axe I leave it on. Wouldn't want to chop a pinky or two off in the process. How would I pop my beer can with out my fingers?

I do butt can chickens with lump. No problem. Like everyone else says use a dry foiled pan to help get the heat up over 300*. I pull the neck skin over to cover the neck cavity and secure it with a skewer to help keep the moisture inside the chicken. What goes in the can is up to your taste...

My favorate beer is one that is ICE COLD.

You would put the rub on one side, the same as if you were doing it with the skin on.

Dave The reason for the skin is not for flavor, but to help keep the filet together and make it easy to remove from the grate. A piece of foil, the same size as the salmon, placed under the skinless salmon will make removal easy. I'd go for it.