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Phase 1 of the cook - pork butts and turkey - was a success. It was -1 degree F when I lit the smoker yesterday morning (which I wound up having outside in its typical spot.) Apart from using a lot more charcoal than I typically would, the WSM performed like it would on any summer day. Held...

OK, Gene, you convinced me. Suffocating and poisoning my guests on Christmas is probably a bad idea. WSM will go in the screened patio - open on three sides. I've grilled in there a bunch in winter without any problems. I looked, and briskets are close to 11 lbs, but they do have a point. I...

I'm hosting Christmas Eve and Christmas Day. What better time to fire up and fill the WSM 22". Tuesday (dinner at 5pm) will be a whole turkey (14 lb), partly de-boned and butterflied open, on the bottom rack and two butts (7-8 lb each) on the top for pulled pork. Wednesday (dinner at 2pm)...

Anything that doesn't come off with a whisk or two of a good wire brush I consider part of the smoker. Doesn't matter how long it's been there. Once I burned about 1/2 bag of charcoal with the water pan out and that seemed to crust everything up good.

Just yesterday I cooked a whole turkey (butterflied so it was laying flat and taking up most of the bottom grate), 3 racks of ribs, a small pan of beans, about 25 appetizers and about 25 chicken wings on my 22.5" WSM. I was sticking the wings and appetizers anywhere I could find a couple of...

Ribs turned out incredible. Literally falling off the bone. Only very subtle differences between the three rubs but a noticeable difference all the same. And the winner... ...let's just say that Penzeys Spices is in business for a reason. Both of their's were very good. "Barbeque of the...

Two different ones from Penzey Spices - "Barbeque of the Americas" (top) and "Galena Street Rib & Chicken Rub" (middle) - then one of my own concoctions (bottom). I love tough competition. Just threw them down. I'll report back.

Mine this past weekend was $4.99/lb for a 13 lb Choice packer from a pretty reputable, top shelf butcher in town. His flats were $5.99/lb.

Here is a picture my son took of the final product. Absolutely the most moist and tender brisket I have ever eaten. Burnt ends were also incredible.

Here's how she looked when I pulled her off. 15 hours. 204 on the flat, 202 on the point. Odd consistency - almost gelatinous. Extremely tender to the skewer though. (Did not foil BTW.) Wrapped like a Christmas present and into the cooler until dinner time. This WSM is an amazing beast...

Nicely done!

At 5:00 a.m. the WSM was at 210 lid temp. Meat was 154 in the point and 158 in the flat. I opened a couple of vents just a smidge. Now - 7:30 a.m. the point is 164, flat is 168, WSM is 235 - just flipped it. I'm looking to eat around 4:30 - 5:00 this afternoon, give or take. Am I on pace...

Ditto that.

Here's a picture that works... (Can't get the hang of that dang iPad yet) Add - injected with beef broth Worcestershire (thanks, spell checker) sauce combo. Rub is a recipe from on here. Cooking fat side down - just like you see it.

Fired up the 22" WSM about 9:30 pm - full fire ring, Minion method w/about 20 hot coals. One small piece of apple in the middle and three pieces of cherry around it. After about an hour the smoker was up to 215. Put the brisket on the top rack (13 lb before trimming) and put one gallon hot...

Great looking meal Bill, but that slaw really caught my eye. Care to share/link to recipe?

Fantastic!

Looks great!

Pork shoulder (picnic) and a rack of ribs. If, because it was my first time, this is the worst I'm going to do on the WSM, I am going to love this thing! Very easy. Very tender. Very tasty.

I can't not chime in on this. About 10-12 years ago, while, while perusing Ted Nugent's website, I discovered Ol' West BBQ & Dippin' Sauce from James Valley Co. in South Dakota. I ordered a bottle. After it was gone, I ordered four more bottles direct from the company...