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Great condition! I hate to part with it, and I know I'll be kicking myself when it's gone so hurry up before I change my mind, lol. Asking $125 I haven't been on this site in a looong time and I can't figure out how to upload pics so if you PM me I will exchange numbers with you so I can send...

8lb bone in breast in smoker , 2 lit chimneys, I figured about 1 1/2 hrs to be done based on http://www.virtualweberbullet.com/turkey5.html One hour in, skin barely colored. Temp at 325 so I added more fuel, got temp up to 375, kept checking internal, not at 165... Let it go and wham, 2 hr mark...

8lb bone in breast in smoker , 2 lit chimneys, I figured about 1 1/2 hrs to be done based on http://www.virtualweberbullet.com/turkey5.html One hour in, skin barely colored. Temp at 325 so I added more fuel, got temp up to 375, kept checking internal, not at 165... Let it go and wham, 2 hr mark...

Hi everyone, I have been away for far too long! Looking forward to catching up and grilling some good grub!!

Do you cook with the lid on or off when using the rotisserie? (Over charcoal not a gasser) Probably a dumb question, so I apologize in advance. Thanks!

I just uncovered my smoker and the inside in covered in mold! What can I do? Have I ruined it? Please help. Thanks!!

I just saw an episode of Giada DeLorentis and she was using smoked salt in her recipe. Anyone ever try this? Just curious.

I would love to see someone here win it. There are so many great grillers on this site. GO FOR IT!!

I just had the best shrimp and corn chowder at a great soup joint. I have been searching all of my recipe web sites for a good recipe and I can't really find one that I like. The chowder I had was with charred corn and had a great spicy kick. Anyone here have a good recipe for this soup? Thanks...

Anyone out there willing to admit it? My husband had them at a tailgate party, he loved them, so he brought home a box, and I grilled them last night. I was really surprised at how good they were. I was very skeptical, it says right on the box to cook them from frozen, so I thought there is no...

I am so excited to try this out! One question which I can't find anywhere, Are the cook times longer when using the rotisserie? Or would the time be similar to cooking indirect? Thanks in advance!

If you have one, do you recommend it? My husband thinks I am crazy (because of the price) but I am really interested in getting one.

I am doing two 8 pound breasts that I want to brine tonight, (standard brine). Is 12 hours (overnight) too long to leave them in the brine? How long would you guess the cook time would be at 325? Any help is appreciated, it has been too long since I fired up the WSM

I have 4 "Choice beef Chuck Steaks" about 1/2 inch thick. My husband bought these for me to cube for stew, but they were too thin. Would these be good low and slow in the WSM? Any ideas I would appreciate, they are taking too much room in my small freezer. Thanks!

Tomorrow ribs and chicken thighs are on the menu. I usually do my thighs at higher temp (350). Since I will have ribs in the WSM at lower temp, should I foil the ribs, and hold them till the chicken is done, or do the chicken 1st and re-heat?

I bought a 2 burner Silver A from CL. It is in great shape, about 5 years old. The problem, the back burner takes a good 5-8 minutes to light up. If anyone has any suggestions, I would appreciate it.

I have seen many posts for rubbed London Broil, but does anyone have a marinade for it?

Definitely ABT's.... Pulled pork sliders chicken wings besides that, I could use a little inspiration. What are you serving?

OK, I admit that I have been over indulging in delicious BBQ since I got my WSM, a year ago. Well, looks like it has caught up with me I am now looking to start a weight loss program for the new year, but I don't want to give up smoking. Anyone have any relatively lo-fat options besides...

I am using a recipe I found on this site for a stuffed pork roast. The recipe requires the roast to brine for one or two days, I do not have that kind of time, so can I turbo brine this, for lets say 2 hours??? What would I need to do differently?? Bump up the salt? How much? Here is the brine...