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What kind of hole did u cut in the bowl? Square or round? Sorry for the question, but my billows was just ordered and I haven't received it yet.

Are yall saying you take a frozenbutt straight from the freezer and put it on the wsm? No thawing at all? Hmmmm, i might have to try that....2 extra hours of cook time vs 2 days of thawing out.....i like the time savings....

what about using a large plastic trash can or a plastic 55 gallon barrel....i use a barrel i acquired from a local bakery to transport my wsm...

whenim qing...ive usually taken the laptop outside to surf and que....this means i can tune into jimmy buffett margaritaville....as far as drinks, its either jack's old#7 or coldest beer in fridge..

i think i have figured it out--- I propped open my door to really get teh fire going and went to check on the temp---my tel true thermo that is installed on the lib read 275, however the cheapo oven thermometer that is resting onthe cooking rack itself read 350 degrees....so, im guessing i will...

what kind of hardwood charcoal does everyone recommend? when i started the fire earlier, i let the chimmney burn then dumped just befor ethe coals became grey, then after i dumped it, i waited a few minutes before i assembled the grill---it got to 275 before i put my ham and two fatties...

wow---thanks for the quick and numerous replies---im getting ready to strt fire now---i wil be doing the following to start--fill ring with kingsford briquettes(sp), light full chimney with kingsford and hwen they are grey ashy then dump on top of the unlit coals----i will not use water, but...

Hey guys---I am having trouble getting my yemps above 200 degrees and have never gone above 250...i have cooked in temps ranging from 30 degrees to 80 degrees and still cant make it happen---tried opening all four vents and every combination in between---i am cooking a ham this afternoon and...

huskies===not familiar with that one===

the wood was dry i think--it came from academy sports--a bag of hickory chunks---the yellow smoke didnt smart until about 1/2 way through the smoke----it wasnt a bright yellow, but definately a yellow tint---could it be that i have a creosode(sp) build up? just a thought--- thanks

I know i have seen this topic before but could not find it when i searched---I have cooked on my wsm for approximately 10 times---during the last two times, i notice the color of the smoke had a yellow tint to it--for the first 5 smokes, i used soaked chunks of hickory and pecan---i quite as i...