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I've got a WSM 14 in need or repairs. With everything I want to replace, we're probably talking $100+ before shipping on a $200 smoker. So I'm raising a question. I've always been tempted to go up to an 18.5" even though I'm the only carnivore in my family of four. Help me out, gang.

Well, it's been a while since I've been here. When I first got started smoking, my daughter was 8 months old. She's 2.5 now and has a two month old brother. With things finally settled back down, it's time to get back to doing what I do best. Smoking meats and drinking beers on a Thursday...

Hi folks, Was given a fresh kielbasa for my birthday (and a rack of ribs, but I digress) and wanted to cook it up for family tomorrow. Here's the thing. It's not pre-smoked or anything, meaning I've GOT to smoke it. I've never done a kielbasa before, so I'm a little confused as to what to do...

Hi friends, Pork Belly came out of the cure this evening and is resting comfortably in the fridge. I'm confident that it looks good, but wanted to post a few pictures so the experts could tell me if it looks the way it should. No real smell to it other than the spices (it sort of smells like...

Put some pork belly in a dry cure tonight and have 8 ounces of PB left exactly. Just trimmings from squaring off the slab. What can I do with it?

Since my first cook went well with pulled pork, I've decided to branch out and, on the advice of my brother in law, make bacon. With that, a few questions. 1. Best curing salt to use? 2. What size pork belly would fit on the 14.5 in smoker? I'd prefer to smoke using only one rack, but could...

It's August 1st and the great unifier of football is on its way back. So I ask my friends here at TVWBB, which team do you love?

The lighting of the coals: Pre-Rubbed Butt: Butt after Trim and Rub: I know I'm not supposed to open it, but my mother wanted to see it. This is about 3.5 hours in: Had to move the smoker under an awning because it started raining. We just hit 165 internal: Pork after it came off...

Was an absolute success. 8 hrs 50 minutes total, what an unbelievable meal. I adore my little WSM 14.5. What a little beast. Photos tomorrow.

Was a steady 265 (minion method) for close to 5 hours as now I'm down to 195 after refilling water pan. Normal? Or should I try to raise the heat? All vents are open.

Hi friends! Bought my first slab-o-meat to smoke this morning. A 5.5 lb pork butt for pulled pork for some Saturday morning smokage. It's currently hanging out in my fridge, wrapped in butchers paper, in a plastic bag, inside another brown paper bag. Don't want it to leak onto the veggies (call...

Hey there folks, You may have seen me posting in other areas of the forum, so I suppose I should introduce myself. I'm a bit of an interesting story. My wife and I are (were) vegetarian for ethical reasons. We both ate meat until we were 22/23 and then stopped totally. She hasn't touched it in...

Planning my first smoke for this Saturday. Gonna do a pork butt. Are there any essentials I need other than the obvious (smoker, charcoal, charcoal starter)? I've never done this before, so this is very experimental.

Hi Friends, New here and joined because I'm entering the world of smoker ownership. I've always wanted one, but my brother in law brought his Masterbuilt on a family trip to Maine last month and I've been hooked ever since. I don't want to go electric (because really, what's the fun in that?)...