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As an old stickburner, one of the things we always learned to look for was TBS, or "thin blue smoke". I've seen a lot of guys mess up their meat, by throwing it on before their fire stops putting out thick white smoke. Thick white smoke will give you a creosote taste, to all your meat, and...

Been out of town for the past 4 weekends, and have been having withdrawals from smoking on the WSM...very painful. But, since Saturday was National Brisket Day, had to try my 2nd brisket on my 22.5 WSM. I think I'm getting the hang of it now, after years of smoking on an offset stickburner. I...

Finally got around to smoking some beef short ribs on my new WSM yesterday. Beef ribs come mainly in two IMPS cuts, the #130 are the chuck ribs, above the brisket area. They are ribs 2-5 and come 4 ribs to a rack. The IMPS #123A short ribs are in the short plate area behind the brisket, and...

OK, pork aficionados, what do I do with this? I have to admit, I am a beef guy…we can talk brisket, beef chuck short ribs, beef plate short ribs and beef shoulder clod all day. But, other than pork ribs, bacon and ham, I’ll admit I’m pretty ignorant about pork. And, in the past 30 years, I’ve...

Mmmm!! Who doesn't like a good rack of baby backs? Ialways had problems doing baby backs on my stick burner, as I could just never get the temp to stay low enough. So, I usually always smoked spare ribs, so I wouldn’t dry them out. Now, with the WSM being able to stay right at 225* and using...

Been smoking briskets forever on offset stick burners. Always smoked briskets at 275*-300* and usually done in 8 hours. Never a problem, always turned out good...hardly ever stalled. But, I got to hearing so many people on here talking about low and slow with the WSM, I thought I'd try it on...

I cooked a pork shoulder weekend-before-last on my new 22.5 WSM. Was very impressed, so thought I'd try a butt this past weekend. Had a 9 lb butt, rubbed it up Friday night and put it in the fridge. Set it out Saturday night about 10:00pm, then started up the WSM. About 11:00pm, the smoker...

After getting in my new 22.5 WSM and playing with it last week, I couldn’t wait to smoke something over the weekend. So, I thought I’d just try a couple racks of spare ribs and a double-smoked ham. But, then I got to thinking, let’s push it and see if it will do what my old stickburner will...

Got my new WSM in Tuesday, and put it together...even added some wheels. Of course, I couldn't wait to get home last night and fire it up. I filled the charcoal basket with charcoal. I had cut down some of my splits I use on my offset to large chunks, and added 4 of them...2 buried in the...

I’ve been smoking meat for a lot of years, and have been using an Old Country Wrangler stick burner for the past 3-4 years. I have smoked a lot of good meat on the Wrangler, but I’ve been looking at adding a smoker that doesn’t take up all my time fiddling with it. I can’t afford $2-$5K on a...

Not new to smoking meat, but new to using a WSM. I've been tied to a stick burner for years, and thought I'd try the WSM to see if I could get away from constantly messing with my fire and temp adjustment in the stick burner. Been a Weber fan for grills my whole life, just never considered a...