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A little suprised no posts on the strami. I have Corned Beef, 4 flats and 2 points soaking. Load time 6 a.m. tomorrow. Hickory wood and black pepper, coriander and garlic rub.

44 lbs of shoulder on the WSM and she's chuggin along. Neighborhood's starting to smell like Pecan and Pork. Grate mod so far so good. Need to stabilize and let it ride. Almost time for an ice cold beer.

I downloaded some pics of my "attitude adjuster" smoke a few weeekends ago. I seemed to have taken a bunch in the beginning and very few at the end. Here's a few anyway. And one more try...

Been looking around and very limited in area. Have room in my back area. Lets GIT R DONE for who we have. Email me please: wlbh18@motorola.com

One of the remaining things I havent done on the WSM. Picked one up (18lbs) last night at Sam's ($2.02/lb). When the guy handed it to me, the lady checking out the pork chops looked at me like I had 4 heads. Very little trimming required, rubbed it down with brisket rub and tied it up. Wife...

A few things different from my last butt smoke. I now run sand and I know my bullet like clockwork. I put the butts in last night at 8 and they are at 192 now. I expect they'll be ready to pull off around noon. How long can I hold these? Dinner at 6.

Doing my first buttz this weekend. One is 7.5 lbs and the other 7 lbs.. Rubbing with Mr. Brown after work and starting early tomorrow a.m.. Warm and as usual WINDY this weekend. Should be an adventure......... What's everyone else loading in the bullet?

I was going to do just St.Louis today but found some spares at blowout price last night. I am going to load up my rib racks with both and let it rip. It would appear to me that the St.Louis will be done sooner than the full spares. Anybody have a ballpark time difference on these? Any...

Gonna try my hand at some St. Louis Ribs. Using the Bryan Wadkins Tall Boy method.

Fought it last night and fighting it again today. Arghhhhhhhhhhh!

Finally got around to finishing mods on my WSM and fired it up yesterday. Nothing special just some split chicked breasts with various rubs and garlic/cracked pepper brats from my local butcher. Just wanted to ease in and get to know the cooker. I tried the minion method and as others have...

I am going to tinker around in the workshop this weekend and build a cedar work table for my WSM's arrival next week. Can someone tell me the following measurments? Ground to top of center ring? Ground to strap bolt hole (top one)? Would be grateful if anyone knows those or could take a quick...

Still waiting for my WSM to arrive, I decided to look around the Home Depot on my way home from work for rib racks and other accessories. In my looking, I came across a weber product I have never seen before- A digital thermometer (like an et-73 or Taylor). The packaging was very vague but there...