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Hi Wayne, I usually use the top rack when cooking unless I need more space. Take a look in the Tips & Mods section of the site. There are some great articles that will give you a great education about your WSM! As far as thermometers go, I recommend the Maverick ET-73. Seems to be so popular...

I'm doing my third brisket as I'm writing this. This one is about 8.5 lbs. trimmed. It's my first whole brisket, (flat and point) and also the first time I'm following Chris' Midnight Brisket recipe. I can imagine your difficulty getting it on the grate. Mine just fit across. Fired up the bullet...

Hi Jon I use my WSM on a wood deck and have had no trouble with ashes or burns. You'd be well advised to place something under the WSM to protect the wood from grease stains. Never put the lid down directly on the deck or other surface. I learned the hard way that there will be a nice grease...

Carlo, Before going through the trouble of drilling, take a look at the posts for the Maverick ET-73 thermometer. You can monitor dome or grid temp as well as meat temp and do it remotely as well. I think just about all of us that bought one are pleased with the product.

I have to echo all of the good words about thegadgetsource. Ordered mine by phone and it arrived in RI from NC in 48 hours. Ask about USPS Priority Mail. It was cheaper than UPS plus you can get delivery on a Saturday.

Try looking in a wholesale club. Here in New England we have Sam's Club and BJ's Wholesale Club. I found some nice brisket flats, ranging from 6.5 lbs and up as well as pork picnics and spare ribs. Sam's Club had a great beef and rib selection but their briskets were small and trimmed of...

I clean the grates after each cook with a wire grill brush to get the loose stuff off. Later it gets cleaned with soap and warm water. The charcoal bowl is emptied and brushed clean. The base of the lid and the groove it fits into are cleaned with a grease cutting agent and wiped clean with a...

I did spare ribs last weekend and used the BRITU cooking instructions as a guide. Used a rub I found on another site. The target temp was 240 at the lid, unfortunately I never got close! I started off with too much charcoal, one and a half chimneys worth with sand in the pan instead of water...

I needed a sharpener as idiot proof as possible. I'm not good at angles, even have a tough time drawing a straight line! My answer was the Chef's Choice Model 110. As others have mentioned, it's a tad pricey but the results are incredible. Pay attention to the owner's manual. You can tailor...

Thanks to all for the good advice. I'm glad I asked the question. The spares were on for 8 hours, the baby backs on for 5.5. I started the spares on the top rack and moved them to the bottom when the baby backs went on. Lid temp stayed between 235 and 245 for most of the cook. I basted at 4...

I also add water though the grate before assembling the cooker. If I need to add water, I use a watering can with a long narrow spout. The one I use hold a half gallon. It's easy to control the flow by the tilt of the can. That way I minimize the cahnce of overflowing the pan onto the hot...

I have one slab each of spare ribs and back ribs that I would like to cook together. Each slab weighs about 5.5 lbs. My plan is to cook the spares on the lower grate for two hours and add the back ribs to the top rack and cook four more hours. This seems to be consistent with recipes I've read...

Hi Dale, I cooked a 9 pound butt last Sunday, my inaugural cook on my new WSM. I trimmed it early Saturday morning and rubbed it with a mix of yellow mustard and Willinham's BBQ rub. It sat in the fridge for about 22 hours before the cook. I used a chimney and a half of Kingsford to start and...

Thanks to all for your helpful advice. I'm going to try a few brands out. Hopefully, if the Forschner knives feel right, I'll be taking a few home!

I'm in the market for a good quality set of Chef's knives. I've looked at Henckels and Wusthoff but these are a bit more than I wanted to spend. Calphalon has a set of knives that are more in line with what I'm looking to spend. Has anyone used Calphalon knives? Are they any good or should I...

Doug, James, and Pat Thanks for the replies and good advice. As I'm writing this, the pork is on the smoker. It's cool and rainy in Rhode Island today, about 60 degrees. The Weber is holding 250 - 260. My plan is to go 10 hours, turn at the 5 hour mark and get 190 - 200 internal temp. I'm...

Just got a WSM as an early Father's Day present. For my maiden voyage I picked up a "fresh" pork shoulder picnic, bone in, packed in cryovac. I've looked around the site for recipes, cooking directions, etc. but did not find anything specific to pork shoulder. Did I buy a good piece of meat for...