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I started my brisket at 5:45am this morning. It held at 250 F. for 4 hrs. Dropped to 238 F at 5 hrs. I put the ribs in and the temp dropped to 200 F. Probably due to putting cold meat into the smoker. But, I noticed the coals were getting low and likely wouldn't last another 6 hrs. So, I...

I did 3 racks of ribs and 2 butterflied chickens a couple weekends ago. The water pan was still almost full of water with chicken and rib drippings. Trying to lift it out of the smoker was a challenge not to spill anything. Then, i had to deal with the liquid. How do you dispose of this...

I bought a WSM 22.5. Put it together last week and starting my first smoke on saturday. I apparently got the 2013 model because it doesn't have the grommet for temperature probes.

I'm jumping in with both feet and want to do a couple pork butts and several slabs of baby back ribs. Can someone point me in the right direction on a good approach?