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I wasted a year on a Pro Q smoker and all I can say is that they are shocking. They do not hold temp the build quality is terrible the paint fades after a few months and it will end up looking an eyesore in your garden. About all they are good for is making you see how far superior the WSM is in...

You will struggle with this one fish face !!

Yesterday I used a 14.5" clay saucer with no water pan in my 18.5" WSM and it ran rock solid for 6 hours at 240 to 250ish with one bottom vent open about 10% and top vent fully open. At the end of the cook I closed all the vents to snuff out the coals and have plenty of coals left for next time...

The cook off was a big success and all the ribs were very good. We did 2 different types of ribs each and we had 4 people judging them 1 to 10 on appearance, taste, tenderness and texture. I am pleased to say the winning rack was mine with a score of 148 with Grahams rack scoring 139. Below is a...

I would just like to thank forum member James M-D who very kindly offered to send me free of charge a BBQ Guru probe eyelet he had spare. It arrived today and I fitted it and am well pleased with it. So a big thank you to James M-D, it shows just how good this forum is and how helpfull the...

2nd smoke this Saturday and its a bit of a cook off between me and my friend Graham. We are both cooking 2 racks of baby backs on our WSM's and submitting them to the women folk to judge !! Should be a good laugh if nothing else, and I am quietly confident my ribs will win Will post some pics...

Looks like a good result. Well done.

I like to cook a Steven Raichlens "Best BBQ Beans On The Planet" but have allways done them on my Platinum.......... I was wondering if anyone has tried doing beans on the WSM and if so how did they turn out ? I would have thought the heat in a WSM would be to low for them to thicken up ???

Good work Rod, thats a great result for a first cook. Can I ask how you upload more than one photo on the same post ? when I try to do it they allways come up as web links

I have the ET-73 and I think its very good.

That pulled Pork looks the dogs dangly bits, well done

Looking good.

The Chickens

The Ribs

Gary, most of the bbq'ing that takes place in the UK is what you would class as grilling and usually involves burning suasages and burgers over far to high heat and drinking lots of beer !! However there is a small minority who like to do the true bbq of low and slow. We cook mostly the same...

Was just wondering how many UK WSM owners there are out there ? Apart from myself and my freind Graham who live in the same town I haven't seen any others from the UK on here. It would be nice to hear from a few and see how they are getting on with the WSM.

What were the cooking times and temps of those ?

I have tried the foil method before, it works ok but you have to be very carefull not to leave them to long in the foil or you risk boiling the ribs which is not good. I think 30min to 1Hr max in foil is plenty and then finish them off out of foil. I will be trying to perfect this method in future.

Dont dispair Jason the WSM thermometers are well known for their inaccuracy, mine was a full 50 degrees low when i first fired it up but did slowly creep up to 20 degrees low, this was compared to a redicheck. I would say open the vents to get the temps up and then use the top vent to get it...

Well my nice new clean WSM is now well and truly smoke stained !! Having some experience of a Pro Q Excel smoker (which was dire) I was well pleased with the performance of the WSM. It was rock solid and only needed half a chimney starter of additional coal after 4hrs, I think that is because I...