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I want to do something for sandwiches, but I bought this 10-lb piece of meat today before I had a recipe in mind. I thought I'd find something when I got home, but what I've found is a bunch of conflicting information. Ideally, I'd like to smoke something on my WSM tomorrow. Can anyone...

I'm very curious about what other people in my area, and other areas are paying for brisket. So, I thought a little thread where you list the following in a response might be informative. If you remember, please list the following: Price per lb. City and State Store you purchased For...

I've tried a few cooks with an Auber with the larger blower, and never had what I'd call a "good cook." My most recent was a butt I started about midnight last night. Started it up using Minion Method and a full ring of charcoal, set the ATC to 235, and put the meat on. Within an hour...

Cooking some ribs with my WSM today, and it's my maiden voyage with my Auber. Fired it up using the Minion method, threw my meat on, and set to target temp of 225. Two things I'm noticing: 1. Got up to 235-240 fairly quickly, then went way back down to around 175 without me opening or...

I've been reading this forum for the past couple hours, thinking I'd jump on here and figure out what temperature controller to buy. Oops! I'm leaning towards the Auber, with the Party Q being my likely second choice. The fact that the iQue doesn't show the actual temperature kind of knocks...

I'm trying to find a recipe for a whole chicken on the WSM that would be good for burritos? I've got a few hours on Saturday/Sunday to cook, so time isn't really an issue. I think I'd like to shred the chicken, if that matters. Anyone have any killer recipes, or can you point me to something...

I can't seem to find a cover for an 18.5" WSM - does anyone have a tip on where to get one? I can't find one on Amazon, or other places I usually search for items like this. Thanks in advance for any tips!

A few months ago I had to have a rather large limb trimmed out of red oak in my yard. Rather than let it all go to waste, I had the tree service cut one of the limbs into pieces about 3-4 inches thick. I've got probably 8-10 of these 3" x 12" diameter oak pieces now. They've been sitting...

So I'm following the "Basic Baby Back Ribs" recipe. Did it just as the instructions say, and I"m about an 90 minutes into the smoke. But, the temperature at the lid has been steady at ~190. Is this OK?

Hi all, while I'm not a newbie to the WSM (I've done several pork butts, several chickens, and several turkeys), I am a newbie to smoking beef. I'm wanting to give some beef a shot this weekend, with the goal of having some sandwiches and using the leftovers for chili. I've browsed the forum...