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I have a 14.5 WSM and finally found a clay saucer that I thinks fits pretty good. How much space should there be between the edge of the saucer and the inside wall? Thanks

After I have done the brine how long to let the bird air dry?? Thanks and Happy Thanksgiving

Hey guy's, I got a question. I'm going to do a spatchcock turkey on a WSM 18.5 and was wondering if it's ok to do two separate sides of the bird instead of splitting it and keeping it one solid piece?? Also do I need to brine it as a whole bird then split it or do I even need to brine it? What...

Hey guy's, I got a question. I'm getting ready to try my luck at smoking a hog's head. Found one at the store and it hit me. I got to try that.. I found a recipe that I'm going to try and it call's for brining the hog's head. How long should I brine it for? Thank's, John

Hi, I'm not to smart with the electrical part of the mod. I've two transformers. One is a class2, output ; AC 6.2v 1.24a . The other is a class2, output; 6v dc, 300mA. Any suggestions on which one to use for the four AA battery mod. Thank's for any help. John M..

Hey Guy's, The in-laws gave me a big turkey with no label to tell the weight of it . I think it might be about 15lbs plus. What I'm thinking about doing is cutting it in half and smoking 2 seperate halves. This bird has been injected with 8% solution. Nothing I could do about a freebie...

Hey guy's, I'm about to bite the bullet and try to drill grommet holes in the side of my 18.5 WSM. Any suggestions on where to make the holes at? Should they be close to the grate's? Thank's . John

Actually I have 2 questions. I'm going to do a 17lb brisket. Is it ok to cut a brisket that size in half and do I need to use the water pan? If I can I'm going to look into placing the brisket on the top rack between the handles. If it don't fit I'm gonna have to cut it in half. Is that ok to do...

Is there soomeplace on this site that would have the different temp's needed for different types of meat? I'm going to do a butt, shoulder roast and a brisket and would like to find the correct temp's for these.. Thank's , John

Hi everyone, bought one of the pork shoulder picnic roast's from Wally's and was wondering if I need to remove the hide off this roast or just leave it on? It's gettin ready to go on the smoker soon with a few other of it's close relatives... Leave it on or take it off? Any good spice...