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I'm doing chicken halves like this on my WSM tomorrow. I can't wait. I dump one unlit chimney and then one lit chimney on top of that into the charcoal ring. Throw on a few apple chips and don't open the lid for about 2 hours.

The rub sticks to the meat just fine on it's own. By using oil you're slow frying the outside of the meat. Mustard is just an extra messy step. Add your rub and use the back of a metal spoon to rub the seasoning into the meat. It's quick and simple and prevents the rub from caking on your hands.

I built a filter using small steel mesh. I filter out the dust at the end of a bag but mostly I filter out the ashes after a cook. I use the small pieces to fill in gaps in the lump in the WSMs charcoal ring when I'm doing long cooks. Works great.

I just happened to find these at a local chain store that I rarely buy meat from. I have not seen any like this before or since.

All the cheese was squeezed out during cooking.

I tried my hand at making some mooinks last month for my brother's b-day. They were ok. It was very windy that day and I was pressed for time (made bbs and ABTs too) and I think that affected how these turned out. I used a 50/50 combo of ground chuck and pork to make the meat balls. I stuffed...

I smoked a small pork shoulder yesterday and used some homemade asian style rub. It turned out much better than I expected. Normally the flavors in bbq rubs tend to fade after several hours on the smoker but this stuff still smacks you in the mouth. I used Chinese 5 spice, curry power, Indian...

I bought some awesome beef ribs about 2 months ago. They actually have meat on them. I thawed them out and smoked them for my birthday on Monday. They were amazing. Before freezing them. Seasoned with Mexican steak seasoning and Riley's all-purpose no salt seasoning. I smoked them for 7...

I don't think the quick burning time in the chimney will be the same in the wsm. Here's why: If you let a chimney full of lump burn down I suspect it would burn rather fast. I know this from getting distracted while setting up the smoker and coming back to a once half full chimney that is now...

I have used Full Circle a few times with good results although the last bag I bought was 90% chips. I prefer Fire King.

I have the black oster steamer they sell at Target for $35. I bought it a few months ago and love it. I use it several times a week for veggies and rice. Everything comes out perfect. I have also made shrimp and chicken. The shrimp were amazing and the chicken had the best "chicken" flavor ever...

I was getting ready to post a question just like this. I haven't used my large gas grill in over a year for anything other than firing up my charcoal chimney on the side burner. I was going to replace it with a grill table like the one you see for the BGE but w/o the whole. I do still see a need...

Nice score. I saw the ad yesterday and figured it was for a Rancher even though it said it was a Texas Weber grill. At least gas wasn't a killer for an hour drive. Be sure to post some pics of your first cook on it.

The water pan is in place but I never use water. I always use a clay pot in place of the water.

I use this for cold smoking cheese. It's a steel utensil holder from Walmart. The lid is aluminum. A few briquettes without the lid can get the smoker to to 125F easy. I'm going to try some jerky soon. I was thinking of smoking it for 2 hours and then finishing it in the dehydrator.

Looks great. I've never seen beef cheek in the stores here in St. Louis. I'll have to look harder.

If you want something that's more than just recipes get Peace, Love and Barbecue by Mike Mills. It has some great recipes and good stories.

Go to the salvation army or good will and buy a used cake pan for a charcoal chamber. Don't risk it.

Congrats. I beleive the WSM was made for lump charcoal. Skip the K next time. Lump lights very quickly and if you're using the Minion method just use a 1/8-1/4 chimney of lit coals. When I get up for a smoke I add the lit coals, assemble, brush the grill and add the meat. the wsm usually comes...

You said the key word: FUN. That's what it's all about. Thanks for sharing your mods.