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Cooking for 15 adults and 15 kids. I’ve got a 22’’. My thought was two briskets, 4-5 chickens and 4 racks of ribs. Is that enough? Should I try to fit in a butt? My thought was to put the briskets on at 6 the night before. I’m using a firedial, so the bullet will run a bit hot. I pull the...

Im doing a cook with my firedial. My third. I’m having trouble keeping the heat down at 225*-250* range. I started with the minion method, although the lit coals spread quickly. Temp got up to 290*! I closed the bottom vents, but the temp kept rising. I had to close the top vent to get...

I’m going to try my hand at some Texas Hot Guts sausage. I’ve never done the pink salt/cold smoke before. How much time do I have between grinding/stuffing the sausage and cold smoking? Can I grind/stuff and wait a few days before cold smoking? After smoking, how long can the sausages stay...

Amy suggestions for a reasonably priced source of smoke wood? Home Depot has boxes of oak for about $45 for 20lbs. I found Fruita Wood, who claims to supply Franklin BBQ, selling post oak at $45 for 15 lbs. Is that a good deal? I’ve been buying little 5 lb bags of Weber chunks. I figure I...

I put an 8lb brisket flat on the smoker an hour ago. The temp probe said 45* out of the fridge (which seemed a little warm). But an hour later, it’s saying 130*. The smoker has been around 240-250*. That seems like a pretty quick temp rise. Should I assume I’ve got the probe too close...

I put two racks of ribs on the lower grate and a third rack along with a brisket flat on the upper. It took longer than usual to get the bullet up to temp, but that could be because I was using charcoal that had been stored in my basement for a year. Overall, the cook went well. The temp was...

Cause I thought it would be good to have all the info on one place. I just got a fire dial. Do I just sit it on the water pan supports? I thought I read somewhere to sit it in top of the charcoal ring.

I've been smoking with the WSM for about 20 years now. I've never been happy with my thermometers. Actually, I've never been happy with thermometers whether for the WMS or otherwise. For example, I've got a fairly new Therma-Pen instant read and a new Thermo Smoke. The other day, I had a...

I was in H-Mart today, and I picked up a pack of thin sliced marinated ribeye bulgogi. Any reason I can’t smoke this for jerky? How would I know when it’s done?

I need a new one. The Meater + looks interesting, and the Thermoworks Smoke - I think the Signal is beyond my budget. Amy suggestions?

I’ve been buying my rubs from Texas BBQ Rub people. They’re good, and it’s easy. They cost about $14 for a 2-pound bag. This seems pretty inexpensive compared with prices for some 10 oz spice containers I’ve seen. I’m trying to decide if it’s worth the cost for the convenience. Any thoughts?

I smoked a brisket last night -- mostly. I'm in NY, and it was about 40* outside most of the night. I'm using a 22", and ran low on charcoal. I went to sleep at 4 a.m., with an internal brisket temp of about 160*. When I woke up a little bit ago, the coals had died down, and my internal...

As mentioned in another thread, I just picked up a used 22”. When I used to have both a 22” and an 18, the 18” was my go-to smoker, and the 22” was to load up for parties. The big issue with the 22” was that I couldn’t get through a whole long cook with one load of charcoal. But I’m thinking...

I just moved to mid-Westchester, NY, and I’m going to start smoking again. I can’t find whole packer briskets anywhere. Any suggestions? On the other hand, I find a lot of flats in cryovac. Any tips on smoking two flats? Should I put some type of fat on them? I assume the cook will go...

I cant afford both a Genesis and a WSM right now. I think the Genesis will be a better choice for me right now. But im curious whether people get good results trying to smoke brisket or pork butt on the Genesis?

I’m about to get a Genesis II. My house has natural gas, but there’s no pipe out to the grilling area. Are the benefits of natural gas worth the cost of running a pipe out?

Anyone know of a used 22” WSM fo sale around westchester, NY? I’m ready to take up smoking again.

This is kind of a BBQ question, so please bear with me. A few years back, many folks here started cooking their briskets on the smoker on high heat. Getting good results without the low and slow. For generations, my family braised brisket for the holidays in the oven at 350*, with excellent...

Yesterday afternoon I cooked about 8 burgers on my 21" Performer. I filled the two charcoal baskets, waited about 20 minutes for it to get good and hot, spent about 15 minutes cooking the burgers -- and then I let all that charcoal go to waste. What do people do when they don't have a lot to...

An old apple tree in my yard fell over. Should I cut it into chunks for smoking? Does it matter which parts (trunk v limbs)? does it need to dry out for a bit? Anything I should avoid?