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I was curious as I just put together my OTG today and plan to use tomorrow (so excited), and I noticed that most people here tend to go indirect using just one side of the grill. Weber suggests coals on both sides and food in the middle. Is there any particular reason you prefer to the side?

Hey guys, so I have 16 people coming over on Monday plus children! Everyone said yes, probably cause the email said I was smoking with the WSM. Anyway question is cna I fit a beer can chicken on the bottom grate? How many should I be able to fit on the WSM, they are not big chickens, maybe...

Hi guys, Using the WSM to smoke beer can chicken. Noticed the recipe on this page says 4 hours low and slow. If I am doing high heat, how much of a time difference am I looking at. I will go by temp for doneness, just don't want to open up until it should be getting close. How long should I...

SO I have seen a lot recipes with grilled romaine on this site. Seems odd to me, is it that good? If you say it is I will try it tonight, any dressings that work best for it? Also is it suitable with the romaine lettuce you get in three packs, or should it be individual and fresh?

So I am reading a lot about brisket on this site, seems to be a popluar meat this weekend! Just had a few questions, what are the different cuts and what do they look like? I am hearing words like flat, packer, whole, points, but when I go to the store, it just says brisket. I know from where...

Can anyone help me rank smokewood flavor from mild to strong? Trying to find this info, but seems hard to come by. Maybe rank as many types as possible, cause all I know right now is apple is mild and mesquite is strong, where do the rest fit in, cherry, pecan etc . . . .

So I plan on smoking a bunch of wings tomorrow for the Jets/Pats on the 22.5. How many wings/person should I account for? Certainly don't mind leftovers and on the 22.5 I should be able to fit a bunch more than I need. Has anyone just smoked and served? I don't have a fryer for the second...

Merry Christmas everyone! I was wondering if anyone had done any chili on their WSM? I was thinking of starting on stove stop to sweat the onions and veg, sear the meat, etc, but then cook (braise) chili in a pot on the WSM to impart a little smoke flavor. Does that sound feasible? Would it...

First cook is under way as we speak! 4 racks spareribs on the 22". Using Lump, all I could find. Following the basic rib recipe, but using my own BBQ sauce when the time comes. Couple questions? When I used Chimney starter, lossed a lot of coals falling out the bottom? There were a lot of small...

Hey all you Canucks, in the Toronto area. Any idea where I can get Kingsford in the Fall and Winter? Everyone here speaks so highly of its reliability for new owners I want to run with that for my first few cooks. Any where have a good deal on it? I got my WSM late and most places outside...

Hi I am looking at getting by WSM in the next couple days! Super excited! If I may be cooking for max 10 people at a time should I get the 22"? Also what size is being used for the cooking topics on this site? I like the idea of 4 Bork butts with all those left overs? Can that much fit on the...