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Ok, I’ll review the lighting instructions again and decide what to do. Maybe one chimney if lit coals. Estimated air temp here in mass on Thursday at 8:00 is 30 degrees.

I’ve got two chimney starters so my plan is to start with two chimneys of fully lit briquettes. I also have an aftermarket charcoal ring which will allow me to put about 50 to 70% more charcoal than the standard one. I use a FireBoard with their fan so I don’t think maintaining temperature is a...

Ok, so I think 3.5-4 hours is a safe estimate. I have a large cooler I use when smoking pork butts and I need them to rest. We want to eat between 12:30-1:00. I should start the WSM at 7:30, put the bird on at 8:00, and I should be done between 11:30-12:00. People are coming over at 11:00...

I’m smoking a whole bird in a 22 inch wsm, unstuffed. Planning the apple brine recipe from the site. Sorry, assumed we were only talking smoking here.

I want to double check on cooking time. The last time I did a Turkey was several years ago and I think it was a 14 pounder. This year I have 20-22lbs. Is it still 3 hours at 325-350? Gobble gobble!

I recently received a fireboard drive with their blower. I installed it in my 22 wsm using their adapter and one of the three bottom vents. I’m trying to figure out how the startup procedure should be modified. Normally for ribs I’d use the minion method and open bottom vents 100% until about...

I have had a WSM 18 for 5 years now that I monitored with an old maverick bluetooth thermometer. I decided I wanted to be able to leave the house for an hour or two while smoking and be able to monitor the smoker. I also wanted the data that people are collecting from smart thermometers. I...

I guess I could go that route but everyone at the table really wanted the smoked bird. I'll end up with roast turkey leftovers and all the smoked meat gone.

I used a mix of apple and hickory. Personally, I find it hard to detect the type of wood used when smoking meat. Maybe it's because I'm standing around the smoker all day or maybe I just don't have a sensitive enough palette.

I bought my WSM this spring and I've done ribs, pork butt, and chicken so far. I was against cooking the turkey on it for Thanksgiving because I like the smell in the house and the flavor of oven roasted turkey. However, I think I converted myself to using the WSM in the future. I used the...

Blood farm in groton is awesome but kind of a drive from Norwood and Wrentham. They have every possible cut of meat. Price list on their website. I'm jealous of being so near gillette stadium and that BBQ place in Wrentham that looks like a gas station. On the upside, blood farm is 1 mile...

I was checking out craigslist the other day and came across this: http://boston.craigslist.org/gbs/for/5092258632.html Too bad I don't want it. I'm sure there is someone who does that would gladly take it for $400.

Well, another huge success with the WSM. http://m.imgur.com/a/4eTHy I made the mistake of tying to start the smoker while putting my son to sleep. I got distracted with the vents at 100% shortly after adding coals using the minion method. The temperature reached 300 degrees during this 20...

I just got back from the store. I had them cut two pieces of boneless butt that were roughly 8 lbs each. I was a little surprised with the dimensions. They are each about 8"x10"x3". Is this what other people are getting at the store? I have the 18" WSM so I can cook them side by side on one...

Ken, Steve, Thanks for the information. I should have thought of the weight as the determining factor with this type of meat. It wasn't really a factor with the ribs since they're mostly the same. I haven't gone shopping yet. I plan to go at noon time today. I live walking distance to this...

All, Thanks for the info and feedback on my first smoke a couple weeks ago. I want to try two pork butts overnight (we'll end up freezing a lot) on Friday into Saturday with the plan to eat it for dinner at 5:00-5:30 on Saturday. I'm planning on cheating a little bit with the rub and the sop...

Well, my first outing was a smashing success. http://m.imgur.com/a/RoYda Everyone loved the food that came out of the smoker. I used 20 coals to start. The paper I used along with that volume of coals seemed to only ignite half the coals in the chimney starter. I used another wad of paper...

Chris, Awesome, thank you! All comments duly noted. Brian

All, I just ordered my WSM this week and assembled it last night. We're having guests over for dinner on Saturday and I'm taking the risk of using the WSM for the first time. I am planning on cooking chicken and ribs. I already purchased the baby back ribs from a local butcher and I'll get...