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First thing I did was gasket the lid and door, add wheels and a hinge. The gasket and hinge was a kit from BBQGaskets (I ordered through Amazon) and I could not be happier. I also added a BBQGuru DigiQ temp regulator for overnight cooks. I found that I am also using less fuel and have a really...

I am cooking for my in-laws for their 45 wedding anniversary next month and I am looking for a recipe that will "WOW" them and make a real impression on how I can smoke meat. I have made, and am good at brisket, pulled pork, ribs, chicken and bacon. I have also made a porketta for Christmas this...

I have bene having a terrible time keeping temps regulated in the WSM 18 for a while now. On a nice 70deg day with no wind I can keep it almost perfect at 235 but the second it gets too hot or cold or there is a breeze they go out of control. I have the unknown BBQ hinge and gasket kit installed...

Hi! I'm going to make Porchetta for Christmas day this year. I have never made this before and I have a few questions, 1. If I make it Christmas eve how can I warm it up the next day and have it tasting fresh like it was just cooked? 2. I have an 18.5" WSM smoker and an DigiQ to keep my temp...

I have been looking at these for a little while now and as an awesome Fathers Day gift I got one! I immedately had to assemble it and see how the kettle looked, she looks good :) I made two pies right away as well from the other part of my gift and they were awesome! The first I left it in a...

I cannot wait for my first Smoke Day cook! I have a 12# packer brisket I'm planning on doing. After trimming I should have about 10# to cook. I am doing this one Texas style with just good ol' salt and pepper. I am thinking around 10 hour cook, wrap after 5, and then rest for 2 for a total time...

I fired up the 22.5" kettle yesterday and made a couple burgers and some corn. I used a 90% lean home ground organic chuck beef with my pork rub mixed in and made 1/4# patties. I then made some turkey burgers with feta cheese and spinach leaves salt and pepper into 1/2# burgers. I setup the...

Welcome! How did the butt turn out? I like mine in the 8-10# range myself with bone in. I typically smoke them for around 6-8 hours or when they reach an internal temp in the 202-205 range.

Welcome! Share some progress as it goes. Sounds like a good project.

I am looking for my first Smoke Day this year. I'll be making brisket on the WSM and ribs and chicken on the kettle.

I purchased the gasket kit for the lid and door and I am trying to clean the door and lid surround where I will place the RTV to adhere the gasket to. I have tried scrubbing the door and lid and used a multi surface cleaner (organic) to help loosen the grime there. I have this smoker for about a...

I cooked a 6# pastrami and I loaded up the WSM with a Soo's donut and lit the middle using a chimney starter. I used about 1/2 bag Kingsford blue charcoal. The outdoor temp was mid 40s all day and partly cloudy. At about the 3 hour mark I went to put my pastrami in a pan to steam with some broth...

I have an 18.5" WSM smoker and I have a single probe iGrill, which is great if I am home and within 30' of my smoker. There are times when I even do an overnight smoke that I need to be further away from the grill with my phone then that and I am thinking about building my own remote thermometer...

All, I have been looking at remote thermometers now for a while to give me a grate temp and also a meat temp that transmit into my home for colder months cooking. I have seen a couple but I have never used any. Suggestions on the below two or anything that you may use would be great. Also it...

I LOVE bacon and wanted to try my hand at some, so I went to Costco and bought a 10# pork belly with no skin. I have the #1 curing pink salt and I'm wanting to do a chipotle lime bacon and a brown sugar bacon. Both smoked on some hickory and apple. My question is on making the marinades/rubs to...

Thanks Dustin. I'm going to test that out later tonight with a small snake of 4 to get closer to 180 and play with the vents. I usually do not use a snake but it does make total sense. Would you use chips like pictured or would some chunks work well? I am thinking about apple/cherry and hickory.

I am looking into doing some bacon and I can get a nice belly from my local butcher. I know I want to use some honey and light brown sugar with some cracker black pepper and #1 pink curing salt from The Sausage Maker. I plan on using honey to cover the belly and then ½ cup of salt ½ cup of brown...

I agree with the above for the beef, cook the cut your familiar with and have done before. As for pork I have always gone with Boston butts. They have a little more bone but I think that gives my pulled pork flavor, plus it's easy to tell when it's done ithout a thermometer, a tug on the bone...

Kevin, I like the way the temp in the bullet is pretty much self regulating. In the offset, even after mods, there was always stoking the fire to get the temp up. The Weber is so easy, almost set it and forget it. I only used three chunks of hickory and some bourbon barrel oak chips on the...

That is a great looking brisket.