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Saweeeeeet!! Thank you Mike. Gonna be slicing in about thirty minutes......

Good Morning Everyone, I just took a brisket off 22" WSM after 16hr smoke. My question is when you place the wrapped brisket in a cooler to "rest", do you ice it????

Good Morning All from Colorado, Got a question (may be stupid) when placing a paper wrapped brisket in a cooler after a 16 hr smoke, is there ice in the cooler???

Thanks Jay and Hello

May I ask all of your locations (states), I live in Colorado

Thank you TMueller, Chad and Bob

Saweeeeeet, I used 2 chunks of oak and 1 of pecan......the smoke aroma is fantastic!!!!

I've depleted my hickory wood chunks, what should I use for a 10lb pork butt, Wood available: cherry, oak, apple, pecan and mesquite?????

Thank you ChuckO

Tony, I removed it for the WSM at about 11 last night, wrapped it up, served it today at 1pm. Mmm-mmm good!!!!

It was a fine day in Colorado, smokin on the WSM and enjoying an adult beverage......oh, the pork but turned out perfect

Hello All, after opening the box that's WSM came in last November, I finally have weather and time for a low n slow cook. 12 lb butt.

Thank you Jeff, I took the brisket off when temp reached 195, great flavor and tender , but dry. I believe I trimmed way too much of the fat off, I'll try again......and you comment about beef prices, I told the butcher I just wanted a brisket, not the whole feedlot....

Hello All, I'm trying my first beef brisket on my wsm22.5.........question: with or without water??

Thanks Tony

Hello All from freezing *** cold colorado, I picked up a real nice pork loin at the store and would like to smoke/cook on my new WSM. Any guidance and thoughts from any of you. Thanks all

Thanks to all, I'm cooking in about 3 hrs

Thanks Tony, I knew you'd come through with good advice as usual!!

Hello Everyone, firing up the WSM and like to try smoking 4 chicken quarters.........question is temp; low and slow or high and quick (350*)?? Ideas and suggestions? Larry

Hello All, I'm new WSM since Thanksgiving but an observation. I too had a tuff time getting above 325 for turkey/chicken and it dawned on me.....you have to have three things for fire; fuel, heat source , oxygen. Here at 5000' elevation I had to ajar the lid to allow for more air. I have since...