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Hello Fellow Smokers, I am still new smoking and need some help! I decided (at the last minute) to throw on a couple of pork shoulders and smoke them overnight (for the first time). I got the temp to 225, put the shoulders in, checked an hour later and the heat was steady. I confidently went...

Overall it was a success, but there is room for improvement. The ribs were awesome, tender, moist, held together but you could easily rip the bone out, tons of flavor. I was very happy with how they turned out. The brisket was good, but not great. I tried slicing it but it just fell apart so I...

Great, I am using Kingsford, I added it lit... temp is back up to 200 and still slowly climbing... As for the ribs, someone mentioned putting them on a hot grill to for a minutes before I serve, I'm thinking its not a good idea... thoughts? I hope Ill be able to tell when to pull the brisket...

Cool. By the flat, do you mean the little door (sorry, still learning the lingo!), I have been lifting the lid... Im guessing its better to use the door and conserve the heat? You were dead on with the temp, after some time it got back up to 250... I think its starting to slow down now...

I was not planning on foiling, will I need to? What exactly is stalling? The temp is up to 176 and still seems to be climbing...

Hey Gary, I was aiming to cook it around 225-250... I am about 5 hours in and so far so good, the brisket is at about 170 degrees, Ive started to sop it every 2 hours... I just added 4 racks of ribs and the temp dropped to 200, I opened all the vents so I'll see what it settles down to... if...

Don't apologize! your advice is what I am looking for... I have been searching the site and the interwebz, I think I have data overload at this point. The Brisket is about 11 pounds...

Thanks Frank! Yep, the block ring was full, Ill have some charcoal on standby! MR

I think you are right! I decided to move the wings to the grill, just going to do the brisket and ribs on the WSM... I just fired up the smoker! Ill take pictures as the day progresses, this should be fun! Question: what should I be keeping an eye out for? I'm worried that I might start losing...

Awesome! Thanks for the great feedback, im pumped to know I can smoke all year round! The chicken turned out good, it was a little dry, but I pulled it and added some homemade KC BBQ sauce and it tasted great. I didnt have a thermometer so I think I left it on too long, all part of the learning...

Thanks Hamilton! Anybody here smoke when it's 0 to 20 degrees F? So my chicken is on and I have made my BBQ Sauce (classic Kanses style), should I be mopping the bird? M.R.

Thanks for the warm welcome guys, seems like a great community here! So I just put on my first smoke, a whole chicken as mentioned above. It took a couple of runs back to the computer to look a couple of things up, but I think I have it going... It seems to be burning at a consistent 325...

Hello All, I am sure this story has been told many times on this forum, but I am a brand new owner of a WSM. I have always enjoyed good smoked food and decided to make the leap to doing it myself but I have never smoked anything before and I am very new to this. I don't want to waste anyone's...