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had to smoke a few meat loafs by popular demand,my parents,2 close friends and one for home

did a big cook on my offset,4 butts over 3 briskets.. i know its not a wsm but wanted to share with the community..

smoked afew meat loafs the other day and finally get around to posting the pics

picked up some chicken thighs and a rack of spares that I trimmed that hit the 18.5 wsm @ 275* using kbb and a few chunks of apple wood and threw some red potatoes on the kettle,Happy Easter everyone!!

Hey guys need some assistance my sweet momma has requested I smoke 2 legs of lamb for Easter Sunday. One weighs 4.25 lbs and the other 4.46 lbs ,never smoked lamb so if anyone has please help me out with cooking temp,IT,cook time,wood recommendation,ect. ...

some pics of a chicken cook I did the other day kbb and hickory chunks on the wsm and did the potatoes on my kettle

celebrated my wifes birthday today and she requested baby backs and so I obliged,temps today was sweet about 75* hardly any wind,digi Q dx2,18.5 wsm,no water,smoked @ 225*

smoking a butt over brisket

finally installed the gaskets on my 18.5 along with the bandit door and compression latch

oh man just got my bbq guru digi Q 2 in and gonna run it with my 18.5 wsm,cant wait to hook it all up and play:cool::cool::cool: if anyone has any input or suggestions please share

heres a pic of a recent pork butt i did on my kettle using the snake method,butt was 6.8lbs,cook went 12-13 hours

well I came across a good deal on an 18.5" WSM of the year locally on accident while picking up charcoal that i could not pass on in good conscience,lol,brand new in the box $200. so I jumped all over it before the guy could change his mind.looking forward to sharing pics of my first cook with...

lowes has the 16 lb bags of KBB for $5.40,not too shabby considering its March,went out and stocked up on a bunch and going back tomorrow,figured I would share this,hope it helps..

hello everyone,i need help with an age old question thats been asked many times im sure. having trouble deciding on a wsm 18 1/2 or the 22 1/2,im in New York,so weather wise we get a little of everything,i cook everything chicken,pork butts,rarely ever do ribs as much as i should and yet to do...

hey everyone,im Jay from Dutchess County NY and im new to smoking but i have been grilling on my one touch golds for about 12 years and im itching to take it to the next level.i look forward to participating and learning anything that one cares to share with me.