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Will it matter if I use water in the pan or not? That post particularly said no water but I will be making a pork butt and ribs as well and they did well with water last time.

This is a little late but I wanted to ask for some tips. I got my first brisket flat (no whole packers in my price range) and it weighs almost 5 pounds. It has a decent fat layer on it however. I plan on cooking it tomorrow and I had read somewhere that wrapping it in bacon would help since...

Here is how my first smoke turned out. I don't think I managed the timing of the ribs correctly. They tasted fine but I don't think they cooked long enough. The butt turned out well but it still did seem to have quite a bit of fat leftover that I wasn't expecting. All in all not a terrible...

I've got all of the stuff I need on the way from Amazon but I just can't wait for it to get here to use the thing 😁. I think I'll just try to get a small pyramid going with the tumbleweeds and then add the rest around it. Thanks for the advice.

I just bought myself a used 18.5 WSM and plan to use it this weekend for the first time. I've got a pork butt to make some pulled pork. I can't wait to actually use it for my first ever smoke. Problem is I don't have my probe thermometer or chimney starter yet. I've read up on the minion...