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I am back after a bit of an absence

They are typically from market weight hogs rather than sows

I don't foil it. Just dump and wipe

This past weekend I smoked some chicken thighs on my WSM. I brined them for an hour or so, then rubbed them and smoked them at around 250 for 2 hours. The meat was wonderful, but the skin was rubbery. How do I get crispy skin?

One of the reasons Texans use foil is that meat (contrary to popular opinion) continues to take on smoke during the entire cook. Most of the early stick burners used what ever wood was available on the property, which was primarily mesquite. Mesquite is strong and can cause a cut to go bitter...

if you can afford the bigger size, go with that

It will run hot on the first cook. Lump burns hotter and faster than briquettes. You can use chips or chunks. I did not oil mine. I Just cooked. I would not just fill it and let it run.

The good news is that it is not the pink ring that gives it the smoke flavor. The pink ring is just a chemical reaction. You could get the same think putting meat tenderizer on the meat.

Thanks a ton

I just purchased one

I found my own answer on the FAQ section: What is that rust-colored residue inside the lid? Is the metal rusting? A: The cooker has a porcelain enamel finish that will not rust. The rust-colored residue is smoke-laden moisture that deposits inside the lid and dries. It can be washed or brushed...

I did my first cooks this past weekend on my 22 WSM. A pork shoulder that turned out great and a second smoke with some ABT's. After the first smoke, I left my pecan wood chunks out and it rained. So they soaked in water. Our live Oak is shedding its leaves, so I think some got in the water as...