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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...

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...