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How many of you foil based on the color of your meat as opposed to the cooking time? I've read arguments for both and would appreciate your opinions. Sorry if this isn't the right place for my topic. Thank you for any input or tips. J-diddy

Hey guys I'm thinking about trying some Butcher injection on a pork butt. I'm not competing. I just wanted to experiment with it. What are your thoughts on the products in a home cooking environment? I've read that some people didn't like the results and some do. Most of what I've read says the...

Problem - I love wings but can't eat just a few so I usually end up cooking LOTS. Flipping individual wings is a pain in the neck so I've devised a solution. I'd like your advice though before I go thru with this. I'm thinking of going to Lowe's and picking up two new 22" WSM cooking grates, 4...

I kept reading about how great the 22.5” WSM was and how long it could hold temp so I bought one. I didn’t have the same experience as everyone else. Mine fluctuates horribly so I bought a BBQ Guru DigiQ DX2 because everyone said it would hold temp forever……..mine doesn’t. I had ONE cook where...

I'm getting ready to cook 8 butts for my girlfriend's work. They are having a customer appreciation day and doing pulled pork sandwiches. I need a good all around rub to use. I don't want anything too spicy or too sweet. Kinda need to appeal to everyone. Do any of you have any suggestions?

Every time I cook I get different results temp wise. I have a 22.5" WSM with BBQ GURU DigiQ DX2. I have two charcoal chimneys one of which I took the wire "rack" out of and I sit in the middle of my fire ring and pour unlit coals around. I then fill the other chimney about 1/3 full and light it...

Hey guys, I'm thinking about getting a foodsaver but I've never used one and know NOTHING about them. Here's what I want to do, we buy ground beef at Sam's and I want to split it up into 1lb portions, vacuum seal them and freeze them. I'd like to be able to do the same with other meats. I'm also...

Hey guys, I apologize if this is in the wrong place but I have a question. I've been asked to cook boston butts for around 200 people. My question is how many butts would you suggest cooking? I've never even considered cooking for that many. I'm guessing I can do around 8 at a time on my 22.5"...

I saw some pics of Harry Soo using what looked like blue painter's tape to seal up his WSM. Has anyone tried this?

What is everyone's opinion on rubbing ribs ,say, 24 hours or so before cooking? I'm gonna do a couple racks of baby backs tomorrow after work and thought about prepping and rubbing them tonight and letting them sit til tomorrow evening. I didn't know if there was any advantage.

This may be a dumb question but is it possible to make jerkey on a 22.5" WSM? I live in Mississippi so getting deer meat or "venison" as it's called north of the Mason Dixon line is NO problem. I've never made jerkey and don't know anything about it so figured I'd give er a shot.

Hey guys, I just got my BBQ Guru DigiQ DX2 system for my 22.5" WSM. I'm gonna do a whole turkey breast today and wanted to get any tips or advice for using these together before I start. Should I use lump charcoal instead of briquettes? I normally use the minion method of lighting. I have two...

I'm thinking about doing a brisket flat this weekend. What are the advantages or disadvantages to doing a flat only vs whole brisket?

Not sure if this is the right place to post this and if it's not I apologize BUT I'm looking for tips for getting crispy skin on smoked chicken. Thank you for any tips or advice. Joe

I was watching some YouTube videos and see that some guys wrap their meat in butcher paper instead of aluminum foil when smoking. Have you guys had any experience with this? If so, what are your thoughts? Thanks

There is a new 22.5" WSM for sale on ebay. http://www.ebay.com/itm/Weber-731001-Smokey-Mountain-Cooker-22-1-2-Inch-Charcoal-Smoker-Black-/370819997789?pt=Barbecues_Grills_Smokers&hash=item565698205d

Hello and good morning to all. I've been reading a lot about the 22.5" WSM (mine will be in tomorrow from FireCraft) and read lots of comments about the side door leaking air. Have you guys had any issues with this? I've seen that there is a gasket kit available for the WSM and didn't know if I...

I finally broke down and ordered my 22.5" WSM and a Maverick ET-732 yesterday. Also got some Plowboys yardbird rub and BBQ sauce coming to try. I was gonna just build a UDS but figured I'd rather open a box assemble the smoker and start cooking. What to cook first.....................

I'm getting ready to purchase my first WSM. Ditching my worn out UDS and gonna get the 22.5. I've read Harry Soo's thing about how to season the WSM and was wondering if anyone else had done it and what your results were. Do I HAVE to season it before cooking? Also, is a BBQ Guru necessary? If...

My name is Joe and I'm from Mississippi. Glad to be a part of the VWB.