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So I have the Maverick ET-732. From the beginning the BBQ temp gauge would always register much higher than my WSM lid temp gauge. I’m talking around 25+ degrees higher. Is this because the top of the lid is cooler than where I place the Maverick probe? I try to not have the probe on the...

Greetings! Tomorrow I’m doing a 7lb brisket in Denver. My last brisket I cooked was in October and it was also 7lbs. Surprisingly it was done and at 200 internal in about 5 hours, instead of 1 hr per pound or 1.5 hrs per pound like I was planning on. When I did the cook last October it was...

Hi, This Sat I was going to put a 4lb prime rib on my 18" WSM. I was thinking of seasoning it with Lawry’s seasoning salt. I was then thinking of putting it in a small aluminum baking pan and cooking it over Kingsford and some hickory chunks. I would cook it until med rare (I don’t know what...

Hello, I wanted to buy a wireless thermometer to know how hot the wsm is running. Can someone recommend something? I am also planning on getting a wireless thermometer for meats to know that temp also. But is there an all in once device? Thanks.

Hello... Today I'm going to attempt my second try cooking a brisket. I bought a very small slice of choice brisket at the store since its only for my wife and I tonight. I seasoned it with Jack Stack rub and let it sit overnight in the refrigerator. I have Royal Oak American lump and I was...

So tomorrow I'm going to be doing bbq short ribs. I have about 20 ribs I was going to put on both grates of my 18" WSM. I'm just going to foil the water pan and not put anything in it. I'm using K with some oak wood. I've only done beef ribs once back in Feb and they came out awesome after 4...

I see plenty of pros and cons to foiling while the meat is on the the Q, but I'm still not sure what's best. I understand foiling after you take it off, but why when it's still on the Q after the bark formed? I know Harry Soo does it so it must be the right technique. Thoughts? Thanks!

Hi! So I just bought a 5lb select cut brisket from Wal Mart for $17.00. I figured it doesn't have to be the best cut since I'm going to cook it slow and low anyways. Please let me know your thoughts on my cooking plan. 1) The brisket doesnt look like it needs much trimming but I'll make sure...

So tomorrow I'm cooking my very first prime rib. I've never done it on a WSM or ever for that matter! I went to the butcher and bought a 4.2 LB choice rib roast. When I brought it home I rinsed it off with water and dried it with paper towels. I then added a LOT of Montreal steak seasoning...

So I was going to BBQ a brisket this weekend for my first time. I have the 18" WSM. Why do I read that people trim the fat? Wouldnt it be okay to leave it on and let it cook off into the meat or just into the water pan? How do we think my brisket would turn out if I.... 1) Used my...