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Thanks a lot for the recommendation, Bob! Looks like Byward Market butcher shops also have a few interesting things. Might get some pork belly from “Your Corner Butcher”. What do you use for fuel?

Did my first WSM14 cook on July 3 (chicken thighs and drumsticks). Posted pics about that one. Did beef short ribs on July 6. Took plenty of pics but didn’t post any here. Was a bit worried because I had overfilled the charcoal bowl, but it went quite well. Doing my third WSM cook right now...

Decided to simply postpone my cook instead of doing anything weird. Thought me a lesson about planning. About 90 minutes in, meat is at 129ºF.

…although… How about finishing in slowcooker? That way, it shouldn’t spend too much time in the danger zone, right?

Thanks. Guess I’ll make that picnic shoulder on Friday, then. Wasn’t thinking about cooling down time.

Any insight on stopping a smoking session (probably at foil time) and resuming it the next day? So, my picnic (a mere 8lbs.) has been marinating for a while, so I really want to start smoking it tomorrow (Thursday). What's more, tomorrow is my birthday and since my WSM is a birthday gift, I...

We can show people here that BBQ isn't just for Sparks Street “Ribfest”! Lemme know if there's any place you'd recommend for supplies (charcoal, meat, spices…) or equipment. Any insight would be welcome! Got the WSM at Preston Hardware, and they carry quite a few Weber products (though they...

Oh? Any mod for the cold smoking? The only things I found about the WSM and “cold smoke” was about a significant mod. How low can you go (in temp)? Smoked some salmon in my Cheapo Offset Smoker, two winters ago. Had a hard time maintaining the temp below 200ºF. Can’t remember the outside...

Didn’t Chris say that water can then make a mess in the charcoal bowl, as it gets underneath the foil? Been adding water to the water pan (was also using water in my Cheapo Offset Smoker). I like to make sauce from the drippings. Haven’t had much difficulty cleaning up the water pan, especially...

Sure is that. It's an interesting process. Hadn't done it to this extent, before. At least, hadn't measured internal temp. Some people might still not like the fact that some parts are red. We’re so conditioned to associate red with rare that it can be difficult to some to get past that...

Guess the answer was right there, on a little-known site… If we want the ribs to get to 195°F, anyway, it means the first three hours of smoking were pretty much what was needed. Still interesting to note that it's way above USDA well done. So this meat will be especially safe. And since it's...

Smoking some beef short ribs on my WSM 14,5" (with a candy thermometer in grommet). Lid temp around 235°F, middle temp around 225°F(107°C), for three hours so far. After two hours, instant read in meat indicated close to 170°F(74°C). An hour later, poked everywhere and the lowest temp was over...

Actually, coals were blocking the vents. Used a screwdriver to dislodge those coals and I think it'll help.

Thanks! Thought a small amount might be fine, but since my first cook was only six hours at 225°F, thought I'd ramp up the coals. Went a bit overboard, I guess. Just hope the extra coals won't damage the smoker.

Who said the 14.5" was too small? Good enough for me!

Might have overfilled my charcoal bowl. Did a Minion method with a full bowl… and a full chimney. Several coals spilled around the bowl, into the bottom part of the smoker. I probably shouldn't worry, but I do wonder what effect it might have. For one thing, it was a bit difficult to fit the...

As hoped, comments from forum members are strong encouragement. Those words really keep me going. My second cook will be beef short ribs (rubbed with ginger, herbs, curry, cayenne cumin, peppercorn, coriander, paprika, soy, garlic, onion, brownsugar, Worcestershire…). Might put some other things...

Wayne: squash and squash seeds.

Though many people have done it without any issue, it still gives me pause. Had read Harry Soo’s admonishment against fish in the WSM, but the fact that others are mentioning makes me think I should wait until I try smoking fish in my new Bullet. After I “gunk it up”, maybe. So I'll probably...

Lovely. And inspiring! Might take up fishing, at some point. In the meantime, will probably smoke whole trout. Tried whole salmon with fresh herbs, a whole ago, and it was delightful.