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i have been smoking for a little over a year. I found this site, followed some tips and lessons. Now i make darn good bbq (so says everyone who eats it). I read about that book on here, and have tried a few of the recipes, i got thru lesson three, and at the request of my wife and friends...

Hey I am smoking going to be smoking a turkey for turkey day, and have had a request to heat up a ham in the smoker. Pre-cooked meat in the smoker, what is this? I have questions for anyone who has any experience with this. 1. High heat turkey, should i pull the bird bring temps down then...

I have noticed i need to crank two of the vents to 2/3 as opposed to 1/2 now that it has gotten a little cooler. My WSM is experiencing its first fall. Good luck with the butts, i gots some spares in.

I was thinking about trying some lump until someone likend it to using a mac. I might still try some lump.

Glad to see i am not that far out of touch I shall do as i planned! The dog and i shall dine like kings. Boomer Sooner

This is my first batch of spares, i trimmed them down to st louis style (thanks for the video chris) and i have all this left over meat. What in the you know what do i do with this? I am thinking about rubbing them down and throwin' em the smoker. Ya know something for next time i do some...

When doing a high heat brisket your temps will jump once foiling. I had this issue. I like you was tempted to open the foil and peak, many members told me to wait a while before checking for doneness. I waited, and waited i think my temp floated around 210, and about 90 mins in a checked and...

I just ate some of the brisket - good! I as well went with the store bought rub, I have never used it before (nor will i again), and it was in a word Salty. That being said it was easily the best brisket i have made. Being new to the WSM i had no problems keeping the temps around 350 for...

i was indicating done with my temps. I am going to be patient and wait til 8 and check for tenderness. Thanks

a bit of a novice with the WSM, this is my fourth smoke.. and my second high heat (i did a turkey breast - which was awesome) I bought a small flat and cooked it (325-350) for about 2 hours to the low 160's then foiled that sucker, and put it back in the smoker in the 340-375 range and am now...