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On my last couple of cooks, I've been having trouble getting the temperature above about 210 degrees. I'd like to be cooking at about 250 to 275. I'm running with all vents fully open right now. I used to have to partially close off a couple of the lower vents to keep the temperature from...

We had our Thanksgiving celebration on Saturday this year due to scheduling conflicts. Our son smoked the turkey, so I decided to try smoking a brisket on my WSM! I've done a LOT of smoking over the last 40 years, and have had excellent success with everything else, but this was my first...

I have been using Kingsford for over 20 years and know exactly how to use it. I generally add some chunks of oak or hickory and have been very satisfied with it. The only problem I have with it is the amount of gray ash left behind. I use the Minion method in my WSM. I got a copy of Aaron...

Hello, My WSM 18.5 that I've had for 14 years has been running at a lower temparature for the last couple of cooks. In the past, I've had no problem with getting it to run at whatever temperature I wanted. I only use Kingsford charcoal. Today, I smoked three racks aof spare ribs and...

I've been cooking on a WSM for 12 years and consider it to be the best smoker available! Usually I use water in the pan and smoke at around 225 to 250F. I use waterless only for smoking turkey at around 300 to 325. Am thinking of trying waterless for a long smoke of a butt. 10 or 12 hours...

I absolutely LOVE my WSM and my other Weber grills! With the Minion Method, my WSM gives me incredibly steady temperature control. The only thing I did not like was the floating newspaper ash left after using the Weber Chimney starter. I just didn't like it floating and blowing around. I...

We're celebrating Thanksgiving a little late. Now that the kids are grown and married and have more family to gather with, scheduling is a bit more difficult! Anyway, I just put my turkey on my WSM. Am using the technique and recipe for an enhanced turkey (Butterball) from the TVWB. Have...

I am always amazed every time I use my WSM at how good it is! I smoked 4 7 pound butts today. Took about 11 hours and my WSM held the temperature at 250 the entire smoke with no adjustments. I opened the vents up all the way for the first 30 minutes and than closed off the bottom vents by...

A question for everyone. My smoked pork butts usually end up with parts of it tasting like ham. I was wondering why this is? Also, I was watching one of the bbq contests on TV and one of the judges commented that he didn't like the "ham taste" of one contestants BBQ. Is there something that...

http://www.urbanspoon.com/r/9/...becue-Powder-Springs This is my favorite BBQ in the area. Low prices and good bbq! Hickory smoked onsite. My favorite is the barbecued chicken half with baked beans and cole slaw. I love GOOD bbq chicken and the bbq chicken is how I determine the quality of...

I got my Genesis in the spring this year. When I started cooking on it, it was hard to get the temperature up high enough to flame sear the meats. After cooking on it all summer, it has gotten easier and easier to get a good flame sear. Seems like it's cooking hotter. If this just my...

Hi Gary! I've enjoyed reading your web site and am glad to find out about your book. I'll be getting a copy. I have just gotten a brand new WSM and will be going through your 5 step process soon! I noticed that you list a cinder block hog pit as one of your smokers. I've been thinking about...

I just finished assembling my new WSM 18 2009. I am very impressed. My wife even noticed how much superior the quality is to the old el cheapo versions that I have had in the past. Everything is nicely round and seems to fit well. The door has maybe 1/32 " of play in one corner. Otherwise...