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Rich--thanks for the advice. Based on a conversation with the butcher from whom I bought the meat, however, I ended up doing something completely different: First: I put the meat, still vacuum sealed, into a sous vide bath for 72 hours at 144 degrees; Second: I plunged it into an ice bath for...

Folks, Just picked up a box of meat from a local butcher, and the centerpiece is a six-pound chili-and-fennel rubbed boneless beef shank. Never dealt with this cut before, and I'm wondering what to do. Well, I know what I want to do--smoke it! The whole thing! But I'm not sure how to go...

Folks, After a summer of figuring out the basics of my 18" WSM, I think I'm ready for my first overnight cook. It's going to be a brisket. Won't know the exact size until I can swing by a supplier and pick on up on Saturday. My plan is to start it in the evening, timing as best I can to...

Once again, thanks to everyone here for providing me with advice. Assimilating what I've learned here, the next time I will definitely (1) wrap sooner (probably as soon as the bark sets and (2) rest longer. Regarding the resting, I'll also be sure to monitor the temp and let it drop to 170...

Team TVWBB, After several successful pork shoulders and one (somewhat) successful baby back rib cook on my 18" WSM, I decided to try my hand at brisket. Turned out pretty good. Tender, and the bark was great. Tasted good. But it was a little dry. The first few bites I had when I was...

Thanks again all! Taking in all of the tips, I've decided that I'm going to... 1. Put my meat probe in from the start. That will take care of the problem that I've had with using the probe port--it was only a tricky issue because I was trying to thread the probe through at the four hour...

This is indeed fantastic info. But I'm confused by his advice on where to put the wood: "Don't put your chunks on the middle. Put them all on the side to ring the charcoal basket ring." Is he recommending putting the wood outside the charcoal ring? Or just around the edge of the inside...

So...here's how it turned out, some lessons learned, and some final questions for this thread. Apologies for taking so long to report back. But I wanted to be sure that I had closed out the saga of the BBQ Guru Cloud before I checked in. The first cook finished off with the Guru in "dumb"...

SO...Thanks once again to all. I'm very appreciative of the advice (and the welcome) that I've received. The beast is lit and the meat is on. Think I'm in good shape, but the morning has not been without its twists and turns. For anyone who's interested, here's how it has gone and where I am...

Thank to all for your replies and advice! I'm definitely revved up to get going tomorrow morning, and won't worry about any "seasoning." For the first run, I'm planning on inserting my meat probe after about four hours, waiting until 150 to check for bark, and spritzing with water every hour...

Greetings all! I've recently purchased an 18" WSM, which I'm hopefully going to put into service for the first time on Sunday. I'm moving up in the world after four years of smoking on a Weber kettle. I've done research, here and elsewhere to select my set up and plan my strategy--there's a...

Hello everyone, I'm a new member to the forum posting from Up North. I've recently purchased a new 18" WSM and will hopefully be putting it into service this weekend. For the past four years, I've been using a Weber kettle to smoke pork shoulder and ribs. After years of struggling (and...