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I am doing it tomorrow for big lunch after church service on Sunday. Wraps up the week long VBS. Someone else is doing 200 lbs of loin to go with it. I'd planned on pulling it and putting a splash of sauce in with each ziplock bag worth. Then to the roasters on Sunday mid morning???

Doing 6 pork butts (58 lbs), for church on Sunday. I am doing them tomorrow. Using my trusty 22.5 WSM. I don't use water in the pan. I have two avg size pavers I use as sinks...wrapped in foil. I've found I get much higher temps and I am wondering about what I should expect. I am used to doing a...

I used two small foil wrapped paving stones. Wow. Temps got up HIGH really fast. I was then able to keep at 235 for twelve hours and didn't need to add any fuel. I could not have done that with the water pan. I did use the pan to hold the stones. Amazing.

Ive been using water and had success but see a lot of folks using the clay. Thoughts. Size for a 22.5...why and what are the bennies and tradeoffs? Thanks.

On my WSM 22.5 I've been putting my Maverick pit probe on the top rack but feel the lower may be better. Not sure why I think this. What do you think? Also...about how different will the temp be between the grates? Thanks.

My wife and I are taking the plunge (she LOVES watching me cook...and wants to take part)... It's $30 per meat category- beef, pork, chik and other... Setup at 6 am and judge at 4 pm. Figure with time restraints and being first timers were going to do ribs, lollipop chik and a thick ribeye for...

Thanks. I hVe a 14 pounder. I swear I trimmed about 3 pounds of fat...thick stuff. As I got deeper it was pretty easy to see the two seperate parts. Correct? Normal? Havin blast. Addicted. However, its like there is now a large cleft between the two.

On my WSM anyway... which rack... upper or lower? Inject or not? I bought the full packer. Any tips on trimming this badboy? Thanks.

I've only used my new incredible Smoky Mountain twice but I've observed that the lid Thermo is consistently 30 degrees hot compared to my maverick which sat on the lower grate. Am I correct in assuming the lid Thermo will run hot anyway? And knowing the diff in temps does anyone use it...knowing...

Ive seen many folks on hear talk about the water pan and many of you do not fill it. I believe I also heard about something called a fire brick. I believe in the power of a heat sink secondary to the meat, of course. Is there such a thing as this brick? Please share.

Now I have more questions. Ive been using water...as a heat-sink. what are your reasons for yes or no on water?

Yes to your question. I really need to learn how to best use the vents... And ive already burned a load through it tonight...seasoned it.

I am going to ask a really newb question. Please keep in mind- tomorrow will be the very first use of my beautiful 22.5 WSM. I also came from using an electric. So... I would love any and all suggestions on regulating the temp...use if the vents etc. Doing ribs and chicken so want to be in the...

That's what I'm lookin for. Thanks so much.

Brand new to WSM. My 22.5 arrived only a few days ago. I've been using my electric vertical Brinkmann since I started at Christmas. Was never able to maintain and get temp where I wanted it. I've heard so much good about this smoker so I am beyond stoked to break it in and throw down some meat...

I am a new WSM cooker and I was pretty bummed when my new cooker arrived and it did not have the 2014 port like the one I'd seen in a store recently. If I have the part...does anyone know the proper size hole to drill to install it? Thank you.