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Well, bacon wrapped brisket isn't as far fetched as I thought. Here's a Raichlen recipe. I'm going to try it with a grass fed brisket; the bacon should provide the additional fat to keep it moist and tender. I think I will make it to celebrate when the Giants win the NLCS:D I'll post back...

Granted I am maybe a bit overboard in being careful what I eat, but isn't most all corn today GMO? I prefer, when I can, to eat beef that has been raised on natural grass to avoid all the manipulation of grain and corn. Am I wrong? Is there actually corn raised beef that is raised on organic...

Ah, well, that's kind of what I was worried about. I will have to find a local butcher who sources quality meat (non-gf) with antibiotics or other junk and uses a reliable source of grain. Atleast for my brisket. For meatloaf, I mix gf beef with ground pork so that works pretty well. Maybe I...

I prefer to cook grass fed, but it has little fat. Since I'm new to the wsm, I'm wondering if anyone has advice regarding cooking times for grass fed versus grain fed? Do you cook it less, or do something to account for the lack of fat? I did a gf brisket on my kettle once, and it was good...

Wow, Jose. I looked at that thread and your wings look awesome! I am absolutely going to try the cornstarch+rub! What do you brine with? And, please, make sure you post about how the whole chicken on the wsm with cornstarch works out....might be a good way to make sure my holiday turkey skin...

Thanks! I think I put my food on too soon anyway, I need to be more patient. I do think the oil holds the rub better and crisps it up a bit more. Good to know you use it on turkey as that is what I am working up to for the holidays....so far, the family is not all that impressed but I will...

Thanks for the replies and advice. So - I guess next chicken will be no pan at all and I will prop the lid as needed to get the temps up. I could just keep doing chicken on my weber kettle, but I did love the smoke flavor in the quarters I made, so I will keep trying. I read one recipe said...

I made chicken quarters as my first smoke on my new 14.5" and the skin was fine, not crispy, but thin and tasty. Yesterday I did wings and thighs. The skin was thick and hard to bite through. I've read enough here now to know I need to get the heat up higher (it was around 250-275). I will...

I fired up my brand new 14.5" yesterday. I expected, based on what I've read, that the top temp gauge would be 30-50 degrees off from my river country gauge inserted thru the grommet between the two grates. There was only a 10 degree difference throughout the entire cook which really surprised...

Aww, I thought I was gonna find a recipe for brownies with bacon in them:( Pork belly looked amazing, though.

I already love it, Robert! I did my first smoke today, chicken quarters. Threw on some potatoes at the end. While I know it wasn't perfect (I probably could have waited a bit longer with charcoal in the chimney as it took the wsm quite a while to get going), it cooked between 250-300...

It's missing one of the dark washers that goes on the rack bracket. Do I need to bother going to the hardware store or is one bolt fine without it? Also, I put my river country thermometer through the slot on the grommet; the hole was too small. I tightened it down with the nut and washer on...

The book I got is all about using your senses to see if it is done, but I have every intention of backing up my impressions with my thermopop. Killing people really takes the joy out of a new smoker:p It will probably take numerous smokes to develop a sense of when it is "done" so I will...

Wow, all your answers are so very helpful! I'm getting the sense that smoking is something that can be approached different ways and still have the same result. I plan to work through the book to get a basic knowledge of technique, and then try some of the other "styles" and methods. While I...

Hi, I'm getting my 14.5 wsm in a few days and have been doing some reading up in advance. I've got some questions I'm hoping ya'll can answer. I see conflicting info about some things :confused: 1. Can you (or should you) smoke fish on your wsm if you use it for meat? I'm thinking I might...

thanks Enrico and Cliff, 5 days to delivery and counting! I found some great cabinet pulls to use as handles on the middle section for easy lifting, and to hang the lid. My paver "stand" is all ready and waiting. I'm learning so much reading in this forum; it's just getting me more pumped up.

Welcome =) I just signed up too, after putting in my order for the 14.5" WSM. I'm glad to hear you like it. I would love to see pics of how you set it up. I have a bunch of brick pavers left over from a garden project so I'm probably going to see if I can build a platform to make it taller...

Thanks! I'm pretty excited. I've decided to grill on my kettle every day til the smoker gets here, to keep me in the mood. Last night's chicken thighs were delicious! I ordered myself a thermopop, a compact chimney, some gloves, a river county thermometer to put through the grommet, and a...

Well, that's kind of how the family feels. But most of what I read says not to smoke a stuffed bird because you really have to get the temp up faster to make it safe, and being a noob, I don't want to kill anyone. So I guess we will call it dressing.....I'm thinking I can siphon off some of...

My name is Lin and I just ordered a 14.5" wsm. I've been using a Weber kettle for years and have wanted to improve my low and slow cooking. I didn't want to get the smokenator and the kettle just wasn't giving me the best results. I considered a PK grill and the PBC, but felt the PBC was...