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Took my first stab at pizza on my WSM. Important to note that I don't have a pizza kettle, so had to get creative. Took a lot of advice from the VWB community before I started. This place is an invaluable wealth of knowledge. So here was my setup: Placed the charcoal ring on the lower...

Greetings! Getting ready to try my hand at pizza on the WSM for the first time. I've searched for threads discussing setup preferences (charcoal arrangements, which rack to cool on, etc) specifically for pizza on the WSM but can't find anything. Can someone point me in the right direction or...

Wife wanted some chicken for the weekend cook so we decided on chicken quarters. Brined them overnight, rubbed them with Smoking Guns Sweet Heat, and used apple wood chunks for some smoke. Cooked @ 300-315F for about 2 1/2 hours and finished them off with a sweet BBQ sauce. Results were...

Been wanting to try my hand at pulled chicken and finally found time last weekend. Brined a whole bird overnight and rubbed with mcCormicks applewood rub (was all I had - out of my smoking guns rub). Smoked @ 225 with apple chunks. Results were excellent. Bird was moist and very flavorful...

Wanting to make some pulled chicken. Do I smoke a whole bird? It just sections, such as thighs? Thanks

Headed to the beach for a week on Friday and wanted some PP to snack on all week so did an overnight on Friday with a 9 lb butt. Here are a couple of pics: Rubbed and ready to go...

My first attempt at pics...smoked a rack of St Louis Spare ribs for the first time today. Smoker was great; used the Minion an it gelded at 235-250 the entire cook (4.5 hrs). Here are the pics. I forgot to take a pic before they went on the smoker.... 1 Hr into the cook...

Ive seen/read several references, when discussing pulled pork, to a finishing sauce. So what's the difference between a finishing sauce and "sauce" added to the pulled pork when on a bun?

So I had my best results yet with a pork shoulder this past weekend-pork was super tender and moist. So how do you guys reheat your pulled pork- single servings and/or for a family meal after the pork has been refrigerated? Thanks!

I know this has probably been asked 1000 times so I apologize. For the guys that use the clay saucer as a heat sink, is the saucer empty or filled with sand? And you line it with foil and set it in the water pan? Thanks!

For those that are familiar with the Chris Lilly recipe posted on the home page, would smoking with hickory wood be good or should I stick with apple. Been wanting to try hickory but wasn't sure how it would blend with apple juice in the injection. Thanks...

My smoke Day will be on Monday and it will be my first smoke for a crowd. In the event that the ribs finish early, how should I keep the ribs warm for 1/2 hour to an hour? I thought about wrapping loosely in HD foil but don't want the ribs to get soggy or "too done". Any advice is appreciated.

Got the new Maverick today. Thing looks awesome! can't wait to give it a try. Ordered it Friday morning and got it today - great service from Iron Pig BBQ!

Anyone used magic dust rub and apple city bbq sauce from Mike Mills' book Peace, Love, and BBQ? Made it Sunday night as my first rib venture and they were spicy, which I wasn't expecting.

Smoked ribs today and used Mike Mills' magic dust rub and apple city bbq sauce from his book Peace, Love, and BBQ. Anyone used this recipe before? It turned out pretty spicy, which surprised me.

Just got my WSM and I'm itching to fire it up. Only problem is that it's cold here in VA; days usually seeing a high of 25-30 degrees. Would it be crazy to attempt to smoke a turkey as my first smoke in this weather?