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Hey guys and gals, I'm planning on cooking some ABT's and chicken wings for smoke day. I'm going to cook about 4 pounds of wings on my 22 WSM using the top grate plus an additional one situated on that one. The ABT's will go on the bottom grate. I'll be shooting for temps in the 225-250 range...

I hope the links to the pictures work. I decided to do my first over-nighter and my first pork butt. I bought a 12 lb pork shoulder from my local butcher and after trimming it weighed in at 11.3 lbs. I rubbed it with Chris Lilly's rub and smoked it with cherry wood for about 17 hours. Overall...

I'd like to make this sauce for pulled pork on mother's day however I live in Canada and I cannot get a hold of Sweet Baby Ray's sauce. Does anyone know of a suitable substitute? I have not tried Ray's sauce so I'm not sure what it tastes like so picking a replacement is just guessing for me...

Hello all, I've been lurking around for a quite some time and I finally made the plunge and purchased a 22 WSM. I checked the lid thermometer in boiling water and it read 205 degrees. I also checked a probe type thermometer that I've been using and it read 205 as well. I know it's a little low...