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Hey Gang. Sorry I haven't gotten back to this sooner. We ended up doing a group project for the class I was in, and I couldn't get everyone on board with this topic. I've still been thinking about it though, along with some other ideas. It sounds like there are good alternatives to a large...

Wow, some great ideas here. I've become used to hauling a table around to use. I've gotten so accustomed to it, that I hadn't considered making something specific for the smoker. Great idea. For the Beer can chicken thing. Do you think it would be better to design something to lift the...

Looks fantastic! Great find.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">or no </div></BLOCKQUOTE> Thanks, Guys. I think I'll try one butt to see how it comes out.

Brian, The top of the pan is actually only 19". I measured the pan with a cloth tape and after pushing it down into the pan it came out to be right at 24". I would prefer to have a piece cut to 25" to leave some wiggle room, but I think 24" will just barely work. I may prototype it with a...

hmmmm... Brian, I'm still looking. If I find something, I'll post back. Jim, using some sort of tape is a good idea, but the only thing I can think of to hold up to heat is the foil tape I use to seal up furnace duct work. Is that what you're using?

I was kind of wondering about the greasiness. Is it just that the fat and tissue in the butt doesn't have time to dissolve and absorb into the meat?

Great info guys! Thanks a bunch. Dave, those are definitely ways to make things easier than how I'd been doing it. I never thought of keeping my old ashes! I'm not willing to drop the $150 for the reynold's (after shipping). Just because I'm lazy, I may keep looking for another source of...

Anyone try a straight forward high heat pork butt? Just fire up the smoker with no water and cook at 350 until the pork butt gets to 195? I don't see any mention of that for pork butt. Would that be bad?

I can't find a liner to work with my 22.5" WSM. I've tried seeming the 18" rolls of foil, but always get some mess. If I can find a manufacturer to make a 24" roll of foil, is that something people would buy? It wouldn't be super cheap, but I'd pay $1.50 for a sheet of foil that would just...

Definitely sounds undercooked, but i'm only experimenting with high heat cooking as well. I've found that my cooking times almost always seem to be shorter than most recipes call for as well. They've usually come out fine, though. Pork Butt is my favorite so far! seems easier than briskett...

I'm still fairly new to smoking, but there is no better advice than to follow the instructions on this site. My brother recently bought a Traeger and has followed recipes from numerous other sources. None of them have even compared to the recipes I've used from this site!

Hey gang! I got a WSM 22.5" a while back and love it! I check in here regularly for ideas and recipes. Now, I'm taking some college classes again and have to come up with a business plan. I figure I might as well focus on something I'm interested in! What things do you wish you could buy...