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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)...

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.

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...

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 just set up my new 22" WSM and I'm burning off the factory goop as I type this. As I was setting it up something struck me... If I load this thing up with meat (which is why I bought the 22") any grease/liquid drippings that render off of the meat on the top rack will drip onto the meat on...

After much research, I ordered my 22" Weber Smokey Mountain yesterday. Should be here by the end of the week. Looking forward to the adventure. Scott Germantown, WI