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Hello. I am thinking about trying some foiled ribs. I've done ribs on my WSM many times but never tried foiling them so I'm looking to experiment. My question is what to put in the foil along with the ribs. I know the most common thing to use is a little apple juice which I plan to do. But...

I'm sure you all are familiar with caveman steaks - steaks cooked by placing the meat right on the charcoal instead of on the grill grate. They seem to be somewhat popular and easy to do although I have never done them. My question is simple - what is the point of doing your steaks that way...

Just recently got a membership at Sam's Club since its closer than Costco (I have one there too but it's under my mother-in-law's business so she foots the bill... ) Anyway my question is about the quality of the meat at Sam's - specifically the ribs. I took a quick stroll through the meat...

It looks like based on the feedback from my first question, I will be moving my chamber probe from the grate to the top vent for better accuracy throughout my cook. Here is my second question. This is for those with a 2009 WSM with the lid therm that use a Maverick (or Podler or whatever...)...

I have used both the ET73 and the ET732 on my 18.5 inch WSM. My question is about smoker probe placement. I have always use the clip and put my probe in the center of the top grate. I know some guys like to drop it down through the top vent. I want to know what you guys think works best -...

I know most of us here have settled on a preference when it comes to fuel for our WSM. Some like briquettes while others go with lump. But I know there a few that go with a combination of the two when using the Minion method. My question is to those folks. What's your setup? Do you go with...

I see a lot of videos and posts where guys take their rub and rub it into the meat. But I've also seen some guys - even guys on the competition circuit that say NOT to rub...simply sprinkle evenly. I'm just a network engineer who likes to smoke meat in the backyard. And most of what I know I...

Last night I was reminded of why I HATE going to WalMart. I went to the WalMart in Fontana, CA off the 15 at Foothill, to see if they had any Royal Oak Lump. The WalMart near my house didn't have any but I was up that way dropping off my niece at Grandma's house so I figured I'd check it out...

I have a question. When using the Minion method, when should you put your meat on. Once you dump your lit coals and assemble the cooker, should the meat go on right away, or should you wait until the cooker comes up to your desired temp range. I've had my WSM for a little over a year now and...

I've been using my WSM for almost a year now and I've always used good ol' K in the blue bag. But I'm thinking about giving lump a try. So I have 2 questions for my SoCal lump users. Question 1) Which is the best brand to use? Question 2) Where to buy. Thanks in advance for the info.

I live here in sunny Southern California and I have a question for WSM owners in this area. Where do you guys get your smoke wood. The reason why I ask is because I usually get mine from BBQ's galore in Irvine but I don't think that wood is any good. It seems like no matter what I do, no...