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Thanks everyone for the answers. I'll try the tin can minion next time, and try to catch the temperature on the way up. Probably easier to do with the meat in already. I have tried to do it without the meat, and the temperature rises much quicker than the charcoal responds to the closed down...

Hi Dwain, can you share the details of your minion method? What charcoal do you use, how much unlit do you add, how much do you light, what temp to you get and for how long? Thanks. Paddy D

Hi I cooked a pork butt on my WSM 14.5 yesterday and tried using the snake method. The top vent was always fully opened, the water pan was half filled with boiling water, and the bottom vents were half open. All started well, 225 on the nose, but temperatures started to drop and so I opened...

Hi all Am learning about my WSM 14.5". One question I have is cooking times for smaller cuts if meat. As I normally good for 2 adults, I bought the smaller WSM. I would also look to cook smaller cuts, such as 2-4lbs of brisket. More recipes call for up to 10lbs. I would imagine that a...

So, I've done my first two smokes, neither of which were great successes, but I love the process! First up was a shoulder of pork, cooked low'n'slow for 12+ hours at 225-250. Came out tasty, but on the dry side and wouldn't really pull, but it did slice nicely like a traditional roast joint...

Thanks Tony. I've added an quick intro message. I think I will try a pork butt if I can find one. UK butchers have slightly different terms, I think it is shoulder over here. Cheers PaddyD

Hi Just signed up to the site, and to the world of smoking. Here in the UK, BBQ means grilling. Lid on, Weber-style, is catching on, but still not mainstream. I'm hoping to master the odd bit of smoking and start spreading the word. Sadly it is expensive here. A 14.5" WSM has cost me £269...

Hi all My first post here... My 14.5" WSM should arrive tomorrow. I have never smoked meat before, so I could do with some suggestions that are easy to do but sure to get great results. I'm a big fan of pork belly in the oven, is that a good place to start? I need a quick win to convince my...