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Greetings from the heartland. I've been a WSM owner for many years, starting with a 18.5, upgrading to a 22" (later wishing I had stayed with the 18.5), and then adding a 14.5" to go along with the big boy. I bought the 14.5" for taking camping or family events or for small cooks at home. To...

I just put 18 pounds of belly in the fridge to cure for 7-10 days using the cure in "Mastering the Craft of Smoking Food" by Warren R. Anderson. This isn't my first time making bacon, but it is the first time I got the idea to use my bear claws and make a lot of piercings in the meat. I figured...

Hello all! I am in the market for a meat slicer that will be used for all manner of items (veggies, hams, turkey breasts, bacon, etc) but the primary purchase driver is slicing homemade bacon. Does anyone have experience with either of these two models and could you make a recommendation for one...

A long time ago I bought a pair of rib racks from William-Sonoma that were pretty nice. I've no idea what I've done with them. I'd like to get two rib racks for my 22" WSM. What are the current recommendations for good rib racks these days? Thanks!

I saw one post about doing this, but it wasn't terribly clear. I decided to upgrade from my trusty old BBQ Guru Competitor (original model!) to a new DigiQ II. My old Competitor mounted to the 10 CFM I upgraded to but I don't see any way to mount the DigiQ II to the fan or WSM w/o some sort of...

It was 3 degrees (F) this morning when I went out to put two pork butts on for a high heat smoke. I wanted to run between 325-350 with an old, original BBQ Guru Competitor with 4cfm fan. I have a new 22" WSM. Since the BBQ Guru folks do not (yet) have a Silver Bullet Smoking Jacket for the 22...

I've never seen a 22" WSM in person so this may be a silly question that's already been answered. When you lay out three racks of back ribs on the grate, do the ends burn up because they are near the edges of the grate? Or, is the grate large enough to prevent this? I bought a RK once just so...

I too have given up on the E-Z Que people. I'm looking for alternatives to the standard Weber spit rod on my 22.5" OT Platinum. I have the four prong forks and they work fairly well, but I'd like to have something more secure. Are there any alternatives to the E-Z Que 8" baskets? Thanks

I'm cooking just a flat for a class party tomorrow night. It weighs in at 5.5 pounds and has the fat cap intacts. I've only cooked full briskets before and never bothered to track time much. Can anyone give me a ballpark figure for how long this will take? I'm guessing 6-8 hours. I need to pull...

Anyone tried the kamado extruded coconut lump charcoal in their WSM? I'd like to try it for those very long cooks. Please post your experiences with it. Also, if there's anyone in central ohio that would like to experiment with it and split a shipment, let me know. It's on sale right now so...

There's been a lot of talk about using rib racks lately. Are there problems with the ends of the half racks drying out when you do this? Thanks!

I lit the WSM 1 hour ago and I can't get it above 250 with no meat and a full water pan of hot water. I filled the charcoal ring with unlit coal and then added a full chimney of lit kingsford. All the vents are wide open and after an hour it's still at 250. Well, I just checked and now it's 238...

I've seen people post on this board several times about foiling ribs. Why do you do this? When do you do this? Thanks!

Well, I finally got put my new WSM into service today. I BBQ'd two slabs of pork spare ribs using the recipe on this site and 2 4 pound boston butt roasts also using the recipe on this site. I used th e Minion method as recommended and had a little trouble keeping the WSM at 250 degrees...

I'm doing my first smoke on my new WSM tomorrow. I'm going to do 3 racks of back ribs, and one or two boston butts (havent decided yet). I'm not sure how much charcoal to use, so would there be a problem lighting a chimney full of charcoal, dumping it into the ring, then filling with unlit...