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At 20:00 hrs put on 34 pounds of briskit for a friends picnic. have 2 trim briskets weighing 6 and 8 pounds and a 10 pound untrimed brisket. I have the 2 trim on the top grate and the other on the lower grate. got the wsm up to 250* at lid and plan on cooking for 15 hours and the finish in the...

My 1st smoker was a brinkmann smoker. that was almost 10 years ago. not knowing at the time about the WMS, i thought it was as good as it got. over time i quit useing it due to the fact that it was hard to keep the temp up and always checking on the fire. later i got a weber kettel grill and...

I only do spare ribs. trim them kansas city style, cook at 250 for 5 hours, they always come off nice and tender

At 05:00 fired up the wsm with the minnon method. at 06:00 put on a 9# brisket and a 8# pork butt. Took PB off at 16:30 and the brisket at 19:30. Now I have on 20 chickens thighs they will go at least another 4 hours. I'am quite impress with the long burn time I'm getting with the new kingford...

Got my brisket & Pork butt going. Should be comeing off smoker around 20:00 hrs, lots of folks to feed sunday

I like doing spare ribs, but do them kansas city style. ( I live in kansas city ) the only diffrence between kc style and st. louis style is the skirt on back is cut off. smoke for 6 hours and spray with apple juice about every 2 hours till done. If I am short on time i will do backs, from time...

All went very good for the cook.took butt off at 8:30 a.m. this morning, wrap it and put in cooler for 2.5 hours. pulled port just after noon and made a sandwich. ( just to taste test ) It was so good I wanted to slap somebody, but no one around so I just ate it and smiled. Things I learned...

Doing an 8lb'er tonight. put pork butt on at 6:30 pm. used a store bought rub (grill mates ) to lazey to make my own. I put rub on with the yellow mustard and let sit in fridge for 8 hours while i went to work. it is now 6 hours later (12:13 a.m.) and temp is holding around 240. will pull off...

Not today but yesterday(Saturday) smoked 2 turkeys for some friends. they liked the way i did them the week before and want more. it was cold(32) and windy(10 mph) but all turned out ok

look great. what size brisket did you smoke? good smoke ring on the meat.

Thanks Russ. I will have to take the time to get to learn my equipment a little better.

I'm new to the wsm but not new to smoking food useing the Brinkman pit smokers. my question is this? are the bottom vent to remain closed after getting the cooker up to temp rather doing slowcooking or roasting a turkey.I did a couple of 13lb birds last week and had the bottom vent open 100%...