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I smoked 3 full racks of baby back ribs today in my WSM 14.5". I used the Brinkman rib rack, loaded full with four 1/2 racks on the top grate, and then the other two 1/2 racks on the bottom grate. This is the first time I've done ribs in the 14.5". I put a Maverick 733 probe on each grate. I...

Not sure if this is the right forum or not. Please move if necessary. I'm smoking a 9lb pork butt tonight, to be served at a work luncheon on Monday. Plan to reheat the meat in the crockpot Monday morning. About how long will it take to get back up to serving temperature? Or should I...

Why is store rotisserie chicken so cheap? Costco sells them for 4.99, already cooked. If I were to buy the same chicken raw, and roast it on a beer can stand in my WSM, it will cost me more than twice as much. Raw whole chickens are going for about $2.49 / lb, then add in the cost of...

I got asked by the social committee at work to smoke some pork for a Veteran's Day luncheon we are having. Will be about 15 people at work. We have a vending fund at work and occasionally use the profit to have group lunches. The social committee will buy the pork, and I'll smoke it. Because...

I smoked a 7.5 brisket flat today on my WSM 14.5, with a kosher salt/course pepper rub, mix of hickory and apple wood for smoke, then wrapped in butcher paper at 167 degrees, and pulled it from the smoker at 201. Finished right at 7 hours, which I thought was a little fast, but the meat was...

Going to get some pink butcher paper to do briskets in. I've only done brisket flats so far, only because a full packer is too much meat for just 2 people for myself and my wife IMO. My question, what width paper would be best to wrap your basic brisket flat? 18" or 24"? Going to give it a...

Trying to figure out what kind of nitrile gloves to use for handling food. Can you use a medical-grade, or automotive-grade glove, or do you need a food-grade glove? Also, seems like there are various thicknesses too. I have a box of latex gloves that I use for messy jobs in the garage, but...

I picked up a display model WSM 14.5 a couple of weeks ago on clearance at Walmart for $89. Did my first smoke today with it with an 8lb pork butt. I'm impressed. The little smoker worked like a champ, and seems to be the ideal size for a family of 2. Started the butt this morning at 6 am...

How much is the cooking time decreased for each jump in cooking temperature by 25 degrees? Say for example, I'm smoking an 8lb pork shoulder at 250. Rule of thumb tells me to allow 12 hours for that cook. But how much can I estimate that the cooking time will decrease if I bump my smoker to...

Has anyone replaced the water pan in their 14.5 with something else? The pan is quite deep, and for big loads of charcoal, wondering if anyone had replaced it with something else. The diameter is 11.5". Thanks.

When doing the charcoal grate mod, (adding an extra grate 90 degrees crosswise to prevent charcoal from dropping through), do you need to attach the charcoal ring to the two grates, or do you just leave the ring loose? Thanks for any tips.