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I'm a relative newby to the bullet and have found that water really helps for moderating the temperature. I've tried an empty foil wrapped bowl and had a hard time get a stable temp below 275. If you want a no brainer 250 degree cook go for hot water in the bowl and all vents open unless you...

Exactly, it's like having a half a tank of gas in your car, why not use it? Shake the ash off and add fresh as needed.

I've cooked pork belly a few times but this is my first try on the bullet. The recipe http://bbqpitboys.com/recipes/bbq-pork-belly#.VgbJXKSzYdV calls for higher temps than I can typically get unless I remove the pan altogether. I went for an empty water pan with the meat in a pan like those guys...

Salt n water. Enough salt to float a raw egg in the shell. To me brine is for infusing moisture in typically dry meats such as pork loin and chicken breast. I feel additional flavors get mostly lost. Now dry brines for smoked Salmon are a mix of brown sugar and pickling salt smothering the...

Consider yourself lucky to find good meaty Beef back ribs, they are becoming as rare as unicorns. I need to try short ribs like Chris did above. At least you can find those WITH meat on them.

I used the http://www.mcmaster.com/#1619a34. I had to monkey around quite a bit with getting the compression lock to fit properly. That damn stock door is made out of Aluminum butter, what a POS. Thanks for the tips!

Holy crap somebody had waaaay too much time on their hands. :D

I've used the method above many times before I bought a WSM. The key is finding a sweet spot for your bottom vents. I've found that maintaining temperature in a long cook in the kettle is a fair bit trickier than the WSM. Definitely want to have a remote thermometer to monitor kettle temp (high...

Thanks Chris, they look similar and both are metal.. burn barrel here I come! ;-)

Do you happen to know the part number on that site or just look for something close? 555,000 parts, yikes! http://www.mcmaster.com/#

What do you have in its place Chuck? I'd rather not buy the whole damn thing just for a knob either.

Ive had a number of different ones.. Mavericks etc.. they all usually work pretty well for a while then the probes die. The 733 is a pain in the butt. They decided to make it idiot proof with different meat cuts and made it harder for the non idiot to dial in manual temperature readings. The 732...

I committed an egregious act of violence against my WSM last weekend. After cooking a great 10lb port shoulder we found ourselves needing a legal campfire pit. We've had a burn ban on for over a month so i didn't want to risk up to a $14k fine just to have a fire at our big party. The beer was...

I make quite a bit of bacon in a cold smoker (not the WSM) using a no pink salt recipe similar to what that recipe has only with more stuff like apple cider, molasses etc. So easy and far better than anything you can get at the store. As for bbq belly I've done it a few times and it is...

Shawn, It turned out great which is the magic of pork vs beef usually. Pork with its marbeling is almost impossible to turn into leather unike a brisket. Yeah I think after all the feedback from you guys I had the vents open too far and didn't take the time to let it stabilize. Next time it will...

That was my first start at midnight bbq (which I'll thank all you crazies for :-)) so I didn't feel much like babysitting at 1am even if Isle of Man racing was on! Mine is starting to gunk up nicely after that Butt cook.

I know for sure that at even worse thing is happening to beef ribs. Beef ribs are one of my favorites. They are not for everybody unless you're a Fred Flintstone type like me. I used to have a reliable source for good beef back ribs that HAVEN'T BEEN TRIMMED! They were a think of beauty just...

Ya know I would have just kept the high temps and cooked it out in a couple more hours... however po-pork sounds better for dinner than breakfast... although only just a bit better.:p I can see using this smoker with or without water and getting good results after some more practice. I do like...

So this was supposed to be a brisket cook but I couldn't find any I liked, either too big at 16# or just small flats. I picked up a couple 9# butts instead and froze one for later. Did my typical no sugar rub which is a mix of kosher, coarse pepper, chili powder, smoked paprika etc. This is my...

So I did my second WSM cook last night.. 9lb pork butt started at midnight minion. No water in the pan, just balled up foil with a foil topper. It was about 260 when I went to bed with the bottom vents at 1/3 open. Got up at 5am and the cooker was 330 at the top rack. The butt was already 174...