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I guess I could consider gas but I've used charcoal for years and feel sort of like it's a step backwards chris

charcoal......................

I've had an old charcoal grill for years....well it's finally about done...... I have a WSM and I love it....I'd like to pick up a new weber for grilling and keep my smoker for smoking....I know I can use my wsm like a grill but I prefer to keep it separate. any recommendations for a new...

wow, wish I was there for dinner... that loin looks killer

looks great

I have a buddy in Memphis, I'm going to ask him to check it out for me. when this Michigander gets down there I will for myself. thanks, chris

Cool idea.....my issue is I would have eaten the whole steak then tried to munch on the rest............. that looked goooooooooooooooooooooooooooooooood. chris

it was absolutely awesome.... wife says to make it again soon....that ruled. I have to say I ate enough to feel so full I was sick.....a good sick tho chris

Thanks a bunch.. they've been on the smoker for about 3 hrs now or so. I've tried the method from above where you cut the roast into softball size chunks, smoke for 3 hrs, then put in a foil pan with a bit of liquid and cover tight with foil.... I love this food BBQing......gosh so many fun...

any harm in seasoning it up and injecting it tonight and then let sit in the fridge till morning. I'll wrap it up or course. thanks, chris

any rough guestimates on cook time on the WSM at around 250 ish? what internal temp should I target? thanks, chris

First of all I love this thing... Actually I think it could go for 20 hours, or close on a load... at first, it ran a tad hot, but now it actually pretty predictable on how long it takes to get set up, lit, and dialed in. I have done, ribs, pork butt, pork chops, sausages (various types)...

Thanks for the link.....I will start shopping for one now. I think that would be fun to mess with.... chris

can I get a Rotisserie for my WSM??? I'd really like to mess around with one if they are available... Any pics out there or recommendations on where to buy one? Thanks, chris

can't wait to see some pics of the done stuff....... m8man

holy yum.....looks great.

WOW, I know nothing of a Comal, that plate looks amazing............... yum

Looks nice..................and I'm hungry now...

Thanks, it seems to be in that range....I'll try again and if I continue to have lackluster ribs, I'll try it with water or a clay saucer.. chris

Tom, I am not using the water pan.....I did a ton of reading on this and decided to go without it. I have simply foiled the water pan and not put anything in it..... Would anyone recommend different strategy? thanks for sooo much help......2 days to more ribs. chris