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I normally use Custom Culinary pork spice for the chicken, I would have to check the ingredients but it is very salty so I dont think there is much sugar in it. I normally use one or two fist sized chunks of apple or one apple and one cherry. Could the smoke from burning fat in the empty water...

I have smoked chicken pieces several times in my WSM and almost every time the skin comes out very dark brown or almost black, but not totally crisp. I run an empty water pan, no foil and shoot for between 325 and 350 lid temp. I also added a 2nd lid vent to cook at higher temps. On some cooks...

I use KBB or K comp on long slow cooks and use lump for high heat poultry cooking.

I have added a 2nd lid vent to my 18.5 to do higher heat cooks. I have not been able to test it in warm / summer temps but last weekend I did some chicken wings and a meatloaf with an empty pan and I was able to run between 325 and 375 (guessing here, the gauge needle was pointing straight...

Im glad to hear people are having luck with the spiral cut hams. I stopped by Kroger last night and picked up a 12lb spiral honey ham that im going to smoke/reheat Sunday. It was marked Private Select or something like that so it better be good for $3 a lb.

I will be smoking a ham for a family party this weekend and decided I dont have the time to smoke a fresh cured ham so I will go with a ready to eat ham. Should I be concerned about a spiral ham drying out on the smoker if I am just reheating it? Ive read the article on the main website about...

I went back into my cart this morning and after I told it I would pick it up in the store it showed me the 20% discount. Guess I just didnt go through the process far enough. I wont stock up big this time, probably just 2 packs worth and wait for the memorial day or 4th sales.

I stopped by WM tonight and only found two pallets of the 2x13lb packages which were priced at 14.65 each. While I was there hunting around another guy came in looking so I think they fooled a lot of people. Shame on them. I am down to 60lbs and am contemplating stopping by HD or Lowes...

I'm not seeing the 20% off when I add it to my cart, what am I missing?

The local Ace or Tru Value stores in my area carry stainless hardware, you might try finding a mom & pop type hardware store and see what they have. If all else fails try Fastenal, grainger or someplace like that online.

I have seen camp fires melt many an aluminum can, as well as the occasional aluminum lawn chair. Its melting point is 1220F whereas steel has a melting point closer to 2700F. It may work for a short while or on very low heat cooks but it would probably deform or flat out melt.

I concurr with the fat side down comments for smoking on the WSM. I smoked a 12lb packed over the weekend fat side up and the bottom 1/16" of the brisket was like jerky, and the fat cap wasn't completely rendered.

I started off with about 50/50 KBB and K-comp. That lasted about 8 hours and I tossed in the rest of the comp. bag plus more KBB which nearly filled the ring back up. The second refuel was all KBB. Thinking back on it now, adding all that unlit at once probably wasn't the best move. It did...

1. Water pan was full, had to top it off a few hours before pulling the meat off. 2. I did not foil whatsoever until resting the meat. I am considering trying the butcher paper method next time so I do not get the "pot roast" effect.I also did not rotate the meat other than turning the grates a...

Well, after about 18 hours the temps and the probe test told me things were ready. The pork butts were excellent, one almost fell apart as I was lifting it out of the smoker. The brisket overall was good, but the bottom and thin end of the flat dried out. The bottom was a jerky like texture...

Just made my first 2hr interval check and it was within 10 degrees of when I went to bed. Great little gadget, this smoker. Hope all goes well next check as well. If I do many more of these I will have to get myself a Maverick or something comparable. So I can sleep longer.

I think since I have an 18.5 that I will do the butts on the bottom so the edges of the brisket aren't hanging over the outside of the water pan and getting burned. I should be able to fit two butts within the boundaries of the water bowl. I think I will plan on erring on the side of caution...

I did forget about pulling the pork. Luckily it is going to be a come and go type party so there aren't any real set times. They wanted to put meat in crock pots to keep them warm for people since we dont have a fixed dinner time, would that be a good way to hold sliced brisket? Im not quite as...