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I am in the middle of an overnight Butts over Brisket Cook on my 18 inch bullet. The Brisket is 11 1/2 lbs and the Butts are both 6 1/2 lbs. I lit the Pit around 7pm last night. At 8pm I got the meat on the pit. I had the pit running at 143 with my BBQ GURU. All was running great when i went...

After adding the 22.5 to my 18.5, I decided it was time to make it mobile. It's a simple design, but it works. I can now roll my smokers around easily. The Plywood sheet attached to the front of the cart comes off to convert into a prep station while cooking. With Prep Station Attached...

Here's how I made mine last weekend....They were a big hit. -Core out the Seeds and veins from a large Jalapeno. (I found a special tool made just for this purpose) -Mix up some Coby Jack Shredded Cheese and Cream Cheese. (Equal parts) -Stuff the Jalapeno with the Cheese. -Wrap with bacon...

Hello all. Having the 18.5 WSM as my main Smoker, I have wanted to build a cart, but..... didn't really need one. Now that I added the 22.5 to my toolbox, a cart has become a necessity. I really like the way it came out. Unfortunately, I cannot figure out how to post the pictures. Here are the...

I am looking for a voice of experience.I have three whole 11 lb biskets that have been smoked and froze in foil and freezer bags for storage. I put them in the fridge last night to thaw and will need to heat them up today for serving. The plan to add a little Apple Juice and heat in the oven at...

I've cooked up a few Butts now. Of course Mr. Brown. I have tried several different types of breads and Buns. They all seen to take away from Meat. Then I tried layered Biscuts..... They hold the meat some shreaded cabbage and a little North Carolina Pig Pucker Sauce. That's good Eats. I was...

(Big Grin on my face.....) Porks on the Smoker... MMMMM

I have ribs the Smoker. I am shooting for a temp of 225 at the top grate and the temps have climbed to 250-260. I have tried everthing I can think of to keep them down. I added cold water to the pan, closed all the vents, turned the door away from the wind. I attemped to close the top vent for...

I have been noticing that most people seem to prefer to apply their rub and let the ribs sit for a few hours at Room Temp before Smoking. Is there any dissadvantage to rubbing the ribs the night before?

My Butts (one 6 and one 5 lb'er) finished last night at 10:20. Total cooking time 14 1/2 hours to an internat temp of 201. I ran into a little bit of trouble in the end when I had to leave the WSM unattended for an hour and ran out of coal. That probably added about an hour and 1/2 to the...