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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 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...

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...

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 used my new WSM 18.5 this past weekend and I am amazed by how easy it was. I had an offset for many years and went to this smoker when that one rusted through the bottom from sitting out in the weather for many years, totally my fault for not covering it but it leaded me to this site and my...

Hi all! I have read about the minion method, Soo's method and then the Snake. I'm sure that they all maintain a good temp but with my new WSM 18 I am looking for the "best" tried and true way that you all have done. I am looking at a 15# brisket this weekend and I am figuring it will take about...

Hi! I am in the NE PA area and I am here for resources, tips and trick for smoking on my WSM 18". I used to have an older "other" brand upright but I used it hard and it is no longer with us. I have an 18" WSM now and I seasoned it over the weekend. It's so NICE! So much better than the other...