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Is it me or have they changed the thickness over the last year? I've been using both the regular and the heavy duty for decades. But now the regular feels like that super thin stuff restaurants use for covering stuff and the heavy duty feels like the old regular. I thought maybe I got a...

16 lbs. Barely fit on the old WSM. I have the bigger one too, but didn't think I'd need it and then didn't feel like pulling it out at 6 this morning. 5 hours at 225, foil, 6.5 hours at 290, unfoil, 30 minutes to firm up the bark a little.

From yesterday. 11.x lb pork butt. Got off to a late start and had people coming over, so only had about 12 hours to do it. Usually I'm an ultra-traditionalist and this would have been an 18 hour cook at 225 with no foil. Instead I did 7 hours at 225 which got the internal temp to 155, foil...

From yesterday. Whole leg of lamb, homemade herbs de provence rub, almost an entire bulb of garlic. Ready to go on the rotisserie. On the rotisserie. In motion. A little over 2 hours later, done.

I put a 12.5 lb brisket on the WSM last night around 10PM. Just checked (10AM) and the thickest part was around 195 internal, the thinnest part was a little over 200. I've had back luck with briskets getting mushy if left on too long, so I just pulled it off, double foiled it, and stuck it in...

I've had the 18.5" for over 10 years, just got the 22.5" on Friday. This is its maiden voyage. 2 pork shoulders and a brisket in the smaller one, 6 racks of ribs in the larger. As an aside, the eBay seller I ordered the 22.5 from didn't ship it for almost 3 weeks (despite me telling her I...

I have an old style 18.5" WSM that I bought new back in 2003. It has served me well for 10 years and is still going strong. Honestly it's all that I need if I'm BBQing for myself, my wife, my kids, and mayber her parents. However, when we're having a party with lots of people (and we're...

7lb flat. 4hrs @ 225, then foil, then 4hrs @300 (added more coals and put the door on upside down). Cut it with a fork.

Well, I'm off to a bit of a late start this year. Just took the WSM out of the shed and threw on 4 racks of spares for a block party this afternoon. I was all out of hickory chunks from Home Depot, so I chopped up some mystery wood I had laying around. We'll see how that goes.

Anyone have a good recipe for the corn cake like you would get at Chi Chis? I've found some on the net, but they didn't come out anywhere near like the real thing.

It's getting cold around here, so I don't think I'll be making any more BBQ this year. I have a brisket and a twin pack of pork butts (all in cryovac) in the freezer from this past May. Looks like I won't get to cook them till next Spring. I'm not worried about the meat spoiling, but will the...

I've been using the Minion Method almost since I first started with my WSM. However, I have always been lighting off my refills before adding. I guess my rationale has been that with the existing coals almost completely gone after an overnight cook, that the new coals might not catch if I put...

I've spent the past few years trying almost every rub recipe I've found in books by Raichlen, Kirk, Lampe, and on the internet. After all of the experimentation, I have come up with something I really like on my own. Some of my key criteria were - I don't like a lot of salt or sugar in my rubs...

I've noticed that whenever I make ribs on the top shelf in my WSM they come out drier than when I make them on the bottom shelf. Is it due to temperature difference or is it the moisture coming off of the water pan? (Or maybe it's because whenever I put ribs on the bottom shelf it's usually...

This post in the other thread about acquiring wood in Canada got me thinking. I agree with that 100%. I've used both hickory and oak in my own barbecuing and I've had BBQ that was smoked over apple, peach, and pecan as well. Honestly, I can't tell the difference. I know some people expend a...

Anyone know of a decent place to get full sized briskets in the Burlington County area? The supermarkets sell these dinky little 3 lb ones. Costco sells 5-6 lb ones but they almost always have all of the fat trimmed off. Where can I get a full (point and flat) untrimmed brisket around here?