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I have a chargriller pro with all kinds of mods. for temperature control and struggled badly with it when it was 40 degrees or below for years and gave up on smoking when it got cold. This is the first time that I tried to use my WSM with the temperatures below 40 degrees (mid 20's and snowing)...

This is a basic and simple recipe that is Portuguese. If you like the taste of Creme Brulee you should try these. Other variations of this is to omit the vanilla and add the same amount of orange zest. 2 cups milk 3 tbsp butter 3 eggs 2 cups...

The only silly question is the one that is not asked. I just read the high heat directions in the cooking topics and it is pretty similar to what I do. I try to cook between 300 and 325, take the meat temperature to 170 and wrap in foil. I cook it until 210 and let it rest. Comes out great.

Cook a flat using the high heat. I used to try and cook a flat on my old smoker. Would take 10-12 hours at the 225 to 250 to get a dry and tough piece of meat. Saw the high heat method on TV and said I will give it one more try in me new WSM. I have cooked 6 more flats after that. Comes out...

Hello from RI, (it is a state that is south of Boston). The only bbq that I have had was the slow oven baked and covered in sauce. Now it wasn't bad but I went to a wedding in southern Indiana and was introduced to dry rubbed smoked bbq and was blown away. Got home and bought a Char-Griller...