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I have logs of red oak that I like to use for grilling, but I am thinking what it would be like if I burnt them down in my santa maria style pit and then once they break down a little to shovel them into my WSM 18.5 and use that as charcoal. Has anyone tried this? I would like to experiment. I...

I have done 15+ cooks on my 18.5 now but have not attempted a brisket yet. I feel like it is time I try cooking a brisket but I don't want to start off with a full packer or something too small. I am thinking about starting off with an 8lb brisket and would like some advice. Should I go with the...

I have a slab of boneless beef short rib. Attached below is the link to the photo so you can get a idea of the size. It was frozen and I have thawed it out. Are these cooked the same way as bone in slab of short ribs? I usually cook my ribs at 275 to 285...

I want to know what temperature people like to smoke their chickens at. I have done some leg quarters and half chickens and at around 275 and they were good. This weekend I am thinking about cooking some leg quarters and am thinking about cooking them at around 240-250 to see if there is a...

I filled up the charcoal chamber almost full using Harry Soo's minion method and dumped about 15-20 lit charcoals in the crater at 12:15pm. I cooked some beef short ribs and St. Louis style spare ribs. Once it got up to my desired temp of 275 I put the meat on, it was 1pm. The temp was between...

I have 5 cooks under my belt now on the 18.5. So far I have done a few butts, some spare ribs, beef short ribs, and chicken. I have never cooked a brisket and would like to start off doing a small brisket flat. When I say small I am talking 2.5lb-2.75lb flat cut, because this is the size my...

I cooked a 6.98lb pork butt on my 18.5" yesterday using no injection. I threw butt onto pit at 8:00AM when temp hit 250, but it dropped down to 220 after opening and it took about 25 minutes to get back to 250. I had intake 100% open and the exhaust 100% open because I like to try and bring the...

http://s1308.photobucket.com/user/JoeTacoma/media/spares%2031216_zpsmpsar2n7.jpeg.html?o=0 Here are some spares I cooked yesterday. The temp on WSM was very consistent staying between 270 - 280 most of the cook. They seemed a little dry so I think I over cooked them a bit.

Any good dry rubs that anyone suggests? I really like Slap Yo Daddy's All Purpose rub and it has been the rub I have mostly used but its time to try new rubs. I recently ordered some Meat Mitch rub and Big Poppa Smokers Money Rub. Meat Mitch was great on pork butt, and pretty good on beef...

Does anyone else use a CB Door. I ordered one for my 18.5" and have only used it twice. It leaks smoke, a little less than the original door but still leaks from the top of both left and right sides. I feel ripped off considering the door cost $38 with shipping and handling included and CB has...

I am new using the WSM and have done 3 cooks so far. After each cook my lid has been getting stuck to the middle section and I have trouble prying it off. Last night it was really stuck on there and I could not get it to come off. Has anyone else experienced this or know what is causing this? I...

New to the site and new WSM 18.5" owner. Looking forward to learning how to make better bbq and sharing what I learn with others.