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I have a 18" WSM. I'm trying to avoid the very heavy smoke at the beginning of the process. I live in an apartment complex that doesn't really allow me to smoke on my 2nd story balcony. Any ideas? I could bring it downstairs in the common area then when it dies down move it up to my balcony...

So the other day I did a butt which was really good. I then tried my hand at some ribs and a turkey breast. They both were just 'okay'...nothing special. I wasn't particullary fond of the bitter taste. Now, I've searched the forum a decent amount and saw the white smoke causes this. Should...

Hi all. I smoked my first thing ever today. Boston butt. Well it's getting late and I want to go to bed soon. It's almost done, sitting at 190 now. Probably going to pull at 195. Anyways, how long can I keep the meat foiled in an ice chest before I pull it. Is 6 hours too much?