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I did my first smoked turkey yesterday on the small smokey mountain. I used an approximation of the Apple brined recipe, and a small chunk of cherrywood . I have previously found that this WSM is really very easy to maintain at low and slow cooking temperatures, but I really struggled to hold...

Well, I filled the grate with 2 loads of briquettes from the small starter, used boiling water in the pan, kept all the vents open .... and the wsm never got out of the "smoking" temperature zone. At the 45 mins check, it was clear there was a problem, so I took the door off, and the...

Hi, This was straightforward after the pulled pork! I smoked a pre-brined chicken, with a basic rub, on the top rack, with foiled medium potatoes on the bottom rack. 3 hours at 250F, then rested the chicken for 30' leaving the spuds in with the vents fully open. Still using the water pan and...

Hi, Weber's are pricey in the UK, but having now used my new 14" WSM for the first time I would say they are worth it. I already know the quality from one of their fire-pits we have, but this little wonder worked like a dream, even on my first attempt and various school-boy errors! I read up...

I've just picked up a little WSM - I've been grilling on gas (Broil King, I'm afraid) for a few years with some success, but want to "up my game" to real bbq! This seems to be the place for tips and advice - so hello!! Chris