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Not posted in a few weeks - but these went on mid afternoon and were ready for dinner. Simple rub of salt, pepper, mustard, brown sugar and paprika. Smoked at 240 with cherry wood for 5 hours. maple syrup for the last 10 min

just a quick message to say thank you - it worked out great! I and things slightly hotter - more like 125c and the chickens cooked in around 2 hours. It made a real cloud please to the church bring and share. Tim

Hi guys, Iv got quite a big party coming over for the weekend and im thinking about doing chicken. I've looked at the pictures here: http://virtualweberbullet.com/wsmcapacity.html If i do top and bottom grates, can I get 6 chickens in a 18" WSM?... any one got any experience of this? Tim

You chaps in the states may have the advantage of us when it to comes to brisket - it's a cut that's hard to find whole in uk (though I have now got a stable suppler!) But Lamb is the king over here!

Been smoking some leg of lamb! Boned it out. Rubbed in herbs, salt and pepper. Ran the 18" WSM a bit on the hot side - nearer 150 - 160c with apple wood and a bit of hickory. It took about 100min to come to 56c internal in the centre then let is rest for 20 min in foil All went well.

Love the veg! Thanks for sharing.

Well done - im a UK too and totally new to smoking too, but looks VERY tasty to me.

Oh my... that looks incredible... I have been hanging my nose over one of those pizza kettle things for a while. You may have tipped me over the edge.

That is one good thing about the UK and BBQ... although it's hard to source things like bone in beef ribs and whole brisket, Lamb is something you can get all yer round!

no sorry - I only remembered to shoot the pulled pork plated the next day... but next time i will. Im Thinking about doing a 'pulled lamb' sholder next

i did the lame sliced with lemon and mint dressing and some Greek yogate with honey. The lamb took about 3 hours to for to a medium rare 55c The pork then had another 3 hours in foil after that.

Hi Guys, It's been a great few evenings here in the UK, and we've been smoking some leg of lamb and some pork shoulder. Photos below... all worked out well: Here is my WSM 18 on the patio. Im new to this but I'm amazed how easy it is to set up and keep stable at the temperature. This is...

Hi, I'm Tim from the UK. I've just got my first WSM. Cooked chicken on it the first time last week for Smoke day... worked great, so moist. This week i tried some ribs and brisket burnt ends. The guidance on these pages has been amazing and it turned out great. Pictures below. [