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Hey folks. This is a bit of a flyer, but my wife and I moved to Alexandria, VA last year and I am looking to upgrade to the Summit Charcoal. Before I can do that, I need to get rid of my very beloved 18" WSM. It is in need of a good thorough cleaning (interior) as it has been on our patio...

Thinking of smoking a few turkey breasts for Thanksgiving next week. Anyone have any brine secrets or rubs they have used for turkey breast? Much appreciated!

Hey there folks. I'm going to be smoking a pork butt this weekend (about my 10th or so) and am looking to alter my go-to recipe. I have a great chipotle/coffee/brown sugar based rub I've been using but after watching all the Franklin BBQ vids on Youtube I want to try and simplify things a bit...

Hey folks. I'm making French Dip tonight and decided I wanted to put a different spin on it. I would like to smoke the roast for a bit before transferring it all to a crock pot to cook on low w/some dark beer, beef broth, and french onion soup. The question is what temp should I pull the roast...

Couple questions for you experts out there: 1) I have a buddy that gives me scraps of used bourbon barrels to smoke with.... I don't smoke extensively with these (add a piece or two to apple wood) but I've noticed that it seems to be gunking up the inside of my smoker, especially around the top...

Wanted to do something a bit different today so I'm giving pepper stout beef my first go. The meat is now on the smoker and I'll be checking in later with results. Here are some initial pics. http://instagram.com/p/duZC4Hh2gy/ http://instagram.com/p/duYlOoh2vv/

Looks like I'm going to be giving pepper stout beef a try on Sunday. Can you finish this in the crock pot as opposed to the oven or does it need to be in the oven? It's going to be 90+* on Sunday and wanted to avoid having the oven going for 3ish hours if possible. Just let me know what you...

After smoking on my Weber Kettle 22.5 OTS for a while, I decided to upgrade to a WSM last week. From Thurs-Sat I smoked a flat iron steak, a pork butt, brats, sausages, and some wings. All were fantastic. Here are a few pics to show the results off. http://instagram.com/p/del0lAB2ll/...

I picked up my WSM yesterday and am looking at breaking it in today before a big, day-long smoke on Saturday. What is something I can smoke in a few hours for a good first go? I'd like to avoid a full chicken as I just grilled some chicken last night. Thanks! Beau

So I just got my 18.5" WSM today. I'm looking at an all-day cook Saturday with either a brisket or a pork butt on the bottom grate and various other shorter-cook items (whole chicken, fatty, wings, etc) on the top grate. The thing I'm curious about is just how long can a fully loaded 18.5" WSM...

I'm looking to order a replacement water pan for an 18.5" WSM. I hear the Brinkmann charcoal pans are the best as replacement water pans for the WSM, but my question is what size? Is it the 15.5" charcoal pan? That just seems too small but I thought I'd ask. Thanks! Beau

I love my 22.5" OTS and am looking to get a WSM to increase my smoking capacity (and have a dedicated smoker to go with a grill) and was just curious as to if anyone had any experience with these two. Is the 18.5" big enough to smoke several chickens at the same time? What about two boston...

Another weekend, another first time smoking something new. This time it was a big ol' whole chicken and a sausage fatty. Brined the chicken overnight w/a simple brine of equal parts sugar and water and then seasoned with equal parts salt and pepper (probably 80% of rub) and a little bit of...

Success! Smoked my first pork butt this weekend (about 7.75 lbs). Used my Weber 22.5" kettle, snake method for coals w/apple wood chunks, and a Maverick ET 732 (best little tool for smoking I can think of). Injected with a mix of apple juice, water, sugar, salt, and a bit of Worcestershire...

I'm smoking my first pork butt today in my 22.5" Weber Kettle. It's now been on for almost 7 hours and 30 mins, with the grill staying between 225* and 240* for the majority of the time. The butt is currently sitting at 174* with the grill at 232* but has not yet reached the well-known stall...

Folks- I've been grilling for quite a few years but ventured into smoking on my trusty ol' 22.5" Weber Silver One Touch yesterday. I used the snake method (2 on bottom, 1 on top) halfway around the grill and smoked 5 chicken thighs. With the bottom vent half-way open and top most of the way...