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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...

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...

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...