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I need to pull the trigger on a new grill this spring. My 5 year old Charbroil is on its dying a slow painful death, but will last another month or so. We grill two to three times a week in the winter and 4-5 times per week in the summer. I am stepping up to a Weber considering a Genesis 330...

My neighbor had a large hickory taken down this fall and he gave me a sizable log. I cut it into two inch slices and split it into chunks. Does anyone have an opinion on if I can use this right away, or should I let it dry for the summer before using the chunks as smokewood? I've heard...

I'm going to smoke a bird next weekend and have a brine question. I have done the apple brine several times and it has always come out great. I wanted to try something new this time. I noticed that many brine recipes have pickling spice as an ingredient and was wondering what kind of flavor...

I love grilled pork chops, especially after learning about brining from this site. I usually grill them on my gasser (don’t have a kettle yet) but want to try some on my WSM. Has anyone tried a high heat cook with the water pan removed for thick cut chops? If so, should I: Use the top grate...

I originally posted this in the New WSM Owners forum (don't ask me why) but got no hits. I thought I'd repost here to see if I could get a response. I have been spring cleaning the freezer and am planning to do a small pork loin (3.8 lb) on my WSM. My plan is to brine it in an apple/maple...

My $10 Tru-temp digital probe wigged out on me this week and I need to replace it. I don't want to fork over the $93 for a Thermapen right now. Anyone have a recommendation on a less pricey but good digital instant read? Most of the posts regarding probes are a few years old on the forum, so...

I'm smoking some back ribs for the Ohio State - Wisc game this weekend. I was thinking of doing some ABT's for the first time. I don't have any pulled pork or Lil' Smokies handy, but I have some smoked polish kielbasa in the freezer. I was thinking of dicing this up for the filling. Anyone...

I bought some Kingsford Champion at Costco a month or so ago and just used it up. I replaced it with some Kingsford Blue bag at the HD sale and used it to smoke some beef back ribs this weekend. I had a real hard time controlling temp with the blue compared to the champion. All bottom vents...

This might be a stupid question, but I'm full of stupid questions. Just ask my wife. Anyways, I'm a hobby wood worker and have a ton of hardwood lumber in my shop. I have some white oak scraps left over from a project. Does anyone see a problem using scrap hardwood lumber for smoke wood...

I'm new to to the forum, so this may have been discussed at some length already, but here is my dilemma: My WSM 18 is new this year, so it came with the built in lid thermometer. I had read someplace that this thermometer can be inaccurate, so I tested it by placing a digital instant read...