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I will place some pics up soon. The goal with it is to sell pulled pork and brisket on a bun during the many festivals and event in Kelowna, BC during the summer. True BBQ is unheard of here so it will be a smash hit! Today is going to be my fist fire up day (just to cure the inside and test...

I broke the handle off my fire access door (for lack of a better description).... anyone know the best (fastest) way to get warranty?? Online via pictures or do I need to send in and wait? Thanks in advance for advice

My girlfriend is a chef at local establishment. She told me about the tobasco rep coming to town to do a PK demonstration with some great history of the company to help drive sales. I was lucky enough to attend in the attempt to grab some free product. They actually had (unavailable for sale...

My first Brisket on the weekend and although the flavor was amazing it took waaaayyy too long and came out dry. I placed it on at 225 at 3AM and by 6PM it (the brisket) was just at 180 degrees. The last hour or so I cranked up the WSM to 270 so we could eat before some of my guests had to...

Hiya, I am doing my first brisket Saturday night and I have noticed most people pull at 190 - 205 degrees. I like to cross reference with my Paul Kirk's Cmp BBQ just to keep me sane and sure. I noticed he said the brisket should be well done or 160 degrees.... he also says above temperature...

Put it all together in about 15 minutes with no instructions. It was easy given all the videos and info on this site I have been drolling over for the past month. Couple of notes: Bad -The door sucks... didn't seal at all (I bent it to shape as best as I could) and I question its reliability...

I am sooooo stoked.... goodbye little offset smoker!!! Brisket is my first smoke..... I have never done brisket cause my offset needs to be babysit too much to bother. From what I hear of the WSM should be ez to keep the temp consistant. Took me 1.5 months to get it shipped to Canada...

I got started BBQing when my girlfriend bought me Paul Kirk's Championship BBQ for my birthday, only to discover what I thought was BBQing was really grilling LOL. Up until I joined this site it was my only source for learning. Now I am learning there are many different was to skin the cat and...

My girlfriend is a chef and was recently at a food show where she aquired an eight pound boneless turkey roast. The directions on the bag were to prick holes in the plastic bag it came in then oven roast accordingly..... I wanted to smoke it!! I pieced together what I could and was blown away...

This is apparently not processed turkey but a boned turkey made into a roast looking thing. They reccommend to cook from frozen. I am gonna try cooking it on my BBQ. Anyone else tried this? I am going to thaw then cook otherwise it will probably take days to complete. Any help or input...

Just bought my WSM its being shipped in a couple weeks!! I notice most people use briquettes as opposed to lump coal on the WSM. I use lump coal with my current offset BBQ and was wondering if anyone bothers using lump on the WSM?? Also does the minion method work with lump?? Thanks in advance