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I have the 18.5 weber smoker and am planning to smoke 3, 9 lb. butts. I do not have the lower rack so I am planning on smoking the 3 butts at once on the top rack. I am able to fit them by placing them on their sides and inevitably they touch each other. Does anyone see a problem with this? Bob

smoking a 20 lb butterball between 325-350 degrees. Breast temp is registering 165 at 2.5 hours. A little concerned it is done too early. I am using my brand new Maverick ET732 for temps. Any thoughts?

I am looking at doing a 20+ lb. turkey. Has anyone done one that big on the 18 inch WSM?

this is my 10th time smokin ribs. For some reason I am having trouble removing the silver skin. It just breaks up into threads when i try to remove it. Terribly frustrating. Any advice? Thanks!

I bought 2 slabs of St. Louis style ribs from BJ's on 8/19. The package said that it should be sold by 8/28. Does this mean I can keep them in the refrigerator until 8/28 or do you think I should freeze them? I plan on smoking them this weekend. Any help would be appreciated.

Just picked up two 23 lb. bags of charcoal at BJ's for $17. That's a good price right?

I am doing 3 racks of Baby Backs. The coals have been going for 2 hours. Temp is staying at 320 with water in the pan. Bottom vents are closed. I have not put the meat on yet. How do I get the temps down to 250?

I bought a Flat Briskett and want to smoke it this weekend. Is the overnight cook the best way to do this?

I want to do a beef tenderloin for my son's baptism. We should be eating around 2:30 PM. The problem is, we will be away from the house starting at 11:00 Am. Is it Ok to smoke it in the morning and then warm it up when we serve at 2:30.

I bought the WSM about 3 years ago. I was gung ho about everything. i read these forums for days on end. I created a BBQ manual. I Did a Boston Butt and it came out dry. I am guessing it was undercooked by several hours. I haven't touched the smoker since, but I am nowexcited to get back into...