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Well, I'm not new to this forum but really didn't know where to go with this. I'm having a party this weekend with about 25 people. The split of male to female is about even (few more males). I was planning on doing pulled pork and a few beer can chickens. The real question is.....how much...

So I started this morning at 6:00 am with 2 - 4 lb flats on the lower grate of my 22. I used minion to start and full water pan of cold water. been holding steady about 235-240 no issues. I verified the the lid temp is correct. My brisket is already at 150 after an hour and a half! that...

So I bought 2 cryovac'd briskets from Costco for this weekend and am a little concerned about the weight. Each one is just a bit over 4 Lbs. From what I've read here they should be 8 to 12 lbs. I've never done brisket before. Any comments on the weight? I'm planning to do the low and slow...

I've wanted to try Goat for a while now and found a place by my house that has it (nice little Indian market). I'm looking for suggestions on rub, do you use typical smoke temp's, how long does it normally take, wood selection, etc. Any help here from you veterans would be appreciated...

I'm getting ready to smoke the 1l lbs. of bacon I currently have curing, this weekend. I own the 22 WSM and a Performer. I want to smoke it around 130° for about 3 hours. Which should I use, the WSM or the Performer? I have not tried to get the WSM that low and have NEVER smoked on the...

So last weekend I made about 50 lbs. of sausage, started fermenting 9 lbs. of sauerkraut and began curing 11 lbs. of belly (for bacon). The curing of the bacon is going exactly to plan and am almost ready to smoke it this weekend. The smoke temp states it should be around 130° for about 3...

I'll start by saying this "I DON'T GET IT"! I've seen/read many posts about whether to purchase the 18 or 22 and one common thing amongst those that suggest the 18 is that temperature control is difficult in the 22. BTW - I am in no way shape or form complaining about people here or the...

I have a Performer that I absolutely love but I have the absolute darnedest time controlling the temp. Is it better to keep the lid vent open throughout the cook process and control the bottom air flow vent or Vice Versa. The other question I have is regarding the use of the 2 Charcoal...

I've done some looking through discussions here and didn't see a lot of info. on this topic. I'm not sure this is the right area for this topic to be posted but here goes: Particularly to those members here from the Chicago area (I live in Bolingbrook), where is a good place to buy meat? I...

Yesterday I did my 2nd smoke. I chose baby back ribs. I have for the longest time searched and experimented to get the elusive tenderness that is the mark of a perfect rib. I'll tell you what, I would find it extremely difficult to believe that it could get better than I did yesterday. I was...

It's taken a while for me to get the time to post this, but here goes (This might get long winded - just so you know - and not sure if the pictures will work)! I received my 22.5 WSM on 6/4/10. As I assembled it I had one minor issue in that one of the bolts for the legs snapped. I was...

So I'm going to do my first smoke this Sunday for the fourth and anticipate having about 10-14 people. Not sure how much meat I'll need but I'm thinking about Brisket, Shoulder/Butt and perhaps Ribs using Apple wood or Hickory. I own the 22" WSM and do not have any probes yet, just the lid...