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I have my son's 1st birthday party coming up this weekend and we have a pretty big crowd coming and I am planning on smoking 4 pork shoulders in my 22" WSM and I had been planning on smoking two briskets at high heat in my 18" WSM. With everything else I have to do to get ready for the party I...

Well, I'm giving it a shot. I fired up the WSM about an hour ago for my first high heat brisket that (hopefully) my friends and I will be eating tomorrow morning as we're tailgating for the Bears vs. Lions game. So far it's been nothing short of a temperature roller coaster. For the most part...

What to do with a week off between the end of an old job and the beginning of a new job with Smoke Day looming on the horizon? Smoke 16 lbs of pork butt as a Smoke Day warm-up, that's what! The butts went on about 25 minutes ago and the smoker is still getting up to temperature. This is my...

Just starting a thread to post about my upcoming smoke for some friends tomorrow. I'm starting two butts (about 8 lbs each) and a brisket (about 8 lbs as well) at 11:30 tonight. This is going to be my first overnight cook, so hopefully it goes well. On the menu for tomorrow: <UL TYPE=SQUARE>...

Tomorrow I'm going to be smoking my first turkey on the WSM. I've just started the brining process and well post some pictures as I go. One question I have. I wasn't able to get a hold of any cherry or apple chunks. I have chips of both apple and cherry, and chunks of mesquite. I've read that...

So I'm 10 hours in to my 2nd smoke. I'm smoking two 5-6 lb pork butts. It's my 2nd time and again I'm amazed at how well the Bullet and the Minion Method allow the cooker to hold a temperature. For the first 9 1/2 hours of the cook my Bullet held at about 235 with only minimal adjustments to the...