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I'm facing a tough dilemma . My dilemma is I currently have 3 webers on my front porch. My 18.5 wsm , the genesis I restored and my jumbo joe... I can pick up a brand new 14.5 wsm for 135 should I do it or not?!

Not sure where you guys are getting these 17 to 20 hour times.... The last 4 10-12 lb butts I've done at 250 have taken within 30 minutes of 12 hours plus or minus.

I wonder if you didn't use charcoal that had been moist ...

I'd say you're messing it all up finishing in oven ! Secondly mopping is one of those things you do for a particular style of bbq specifically ribs in my opinion. Don't mop you could very well be destroying the bark that retains all the moisture . Don't foil a butt or brisket .. I used to...

no pull the skin down over the chicken but not off just to the bottom then season the chicken and pull the skin back up and then lightly season the skin

Next time pull the skin down all the way without tearing or removing then season and pull back up and season a little more right now all you're doing is seasoning the skin

Dave I'll look into that I haven't had issues with running out of water yet though even at 12 hours came close but not out yet :)

Use the water pan you don't need a clay saucer or any of the other gizmos a lot of guys use here the wsm functions perfectly just as it is

Made the first batch tried doctoring it up with more brown sugar and some sriracha and such it has a bad vinegar aroma and too much of a ketchup taste what can I do?

Going to do a run tonight before next weekends big event any tips ?!

I bought the wsm because of this forum and because I saw so many people using them in competition bbq however I haven't seen green eggs in comps but the only people I know that have BGE barely ever use them and don't like them had one offer to trade for my WSM I 100 percent couldn't be happier...

It looks fantastic thanks a bunch

Well we have officially planned the bbq baby shower for the end of this month I am doing a fatty and pulled pork and the usual brats and burgers I am wanting to make my own bbq sauce for the shower though and am wanting to know some killer recipes and suggestions anyone has we plan to keep the...

I do 3-.75 method haha smoke at 250 3 hours foil for 45 ends up great if real fat spares I'll foil for a whole hour ... But 3-2-1 is a joke but then again so are the bbq sauce bathed ribs

Perfectly ok to forget to add wood the charcoal adds quite a bit of smoke flavor all alone but throw in 3 or 4 chunks and you're good to go

Yeah you shouldn't smoke venison dries out too easily and definitely doesn't need cooked to 200

Same as you'll get anywhere else don't be scared

Don't like my cooker above 250 for ribs cooks way too fast at the point in my opinion I cook 225 to 250 and do the 3-1 method 3 hours open then wrap in foil with nothing added for last 45 minutes to an hour and they're perfect made some for Dad today and they were awesome same as every time

I smoke them for 3 hours at 250 them foil for an hour they then out perfect every time

Never had ribs take more than 4 hours so 6 hours is outrageously over cooked at 250