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I'm doing my second cook on my WSM. I put a 6.5 lb pork butt on at 5 am this morning. I had trouble getting the heat to come down into the 225 range but after a few hours it is nice and steady at ~225. After 5 hours I was out looking at the the WSM and realized that somehow I closed the top...

I got my new WSM yesterday and cooked up a couple racks of St. Louis style ribs today. I started the WSM using the Minion method and mixed a few chunks of hickory in with the coals. I foiled the water pan and added a gallon of warm water. I put the well rubbed ribs on when the temp reached...

Hello from Rhode Island. I just got my new 22.5" WSM yesterday. I've smoked pork butts, brisket, and ribs on my Weber Performer over the years but I never really got the results I wanted. As you know, it can be done, but it is a lot of work and it is really tough keeping the temp consistent...