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Not to get teary eyed or mushy but I miss the old days. I miss starting the fire on my 18.5 " wsmc the night before for pulled pork, before Aaron Franklin's name ran synomous with brisket. When you were nothing without a maverick wireless thermometer. I even kinda miss getting up to tend the...

Ive upgraded to a 22” wsm and an atc with it. Had the atc about six months and love it. The only other mod I’m doing at the moment is the arbor fab charcoal ring. Between the atc and the additional charcoal capacity I’m figuring I’m good for 20 plus hours with nothing more then stirring coals...

The number of guest I’m cooking for has grown since the start of the cook. My question is whether or not I should have enough for eight people, all adults with good appetites. I’m making roughly thirty abts, a pound and a half pig candy, a pound and half smoked salmon and a 14 to 16 lb...

A very well known bbq master mentioned that you should always place your smoke wood in the coals, not on top. I have not been able to find an explanation why? Does anyone know why this may be or have personal experience with doing this? I always just place my chunks on top.

I purchased my first smoker as an impulse buy, it was a fundraiser to help my uncle with a kidney transplant probably 10 years ago. Got a wsm 18.5 for a 100 bucks. Found this website and started Using the snot out of it for special occasions and family gatherings until upgrading to a 22.5 wsm.

Simple question, in a 22.5 wsm will two 10 lb briskets typically cook more quickly then a single 20 lb?

I am planning a cook for July 4th, smoking salmon filets followed by smoking a packer brisket (I plan to cook the brisket after not while the salmon cooks) Salmon has to be smoked as it and brisket is all my family is requesting. The problem I’ve run into is I ordered the salmon through Omaha...

I am wondering what trimming/prep is done to spare ribs prior to cooking. I know a lot remove the membrane but there seems to be a lot of cartaliage and fat towards the wider end of the ribs. Ribs were USDA certified so I'm assuming they were quality. Maybe I'm just a baby back guy but it...

I purchased a cyber q and did a packer brisket and pork butt over labor day followed by couple of racks of ribs later in the week. All meat came out perfect and pit control was great outside of the wsm running hot the first cook<heard the 22s do that>. My question is with the thermometer...

Purchased a 22.5 wsm over labor day and glad I did. So far I've done a pork butt, packer brisket and a couple of racks of ribs. My question is, is there a secret to fuel consumption with these things? I used a full bag the first run with butt and brisket and about 80 percent of an 18 lb. Bag...

https://greenville.craigslist.org/fuo/d/new-weber-smoker-225-inch/6676382620.html Not mine but a great deal, would have bought it myself but needed it for labor day and couldn't get it from him before then.

So I'm upgrading from my ten year old 18.5 to a 22.5 I found nib on craigslist for 260. Also have ordered a cyberq cloud as I've always wanted to try an atc and actually being awake to enjoy my bbq. Additionally I will be using big bad Byron's rub <a first> cut 50/50 with turbinado to coat all...

Looking for recommendations for books focusing on smoking meats, not really looking for recipe books as I can get all that on here. More along the lines of preperation, selection and recommended smoke times/types. I've got pieces off here and have done well with a few exceptions <mussels and...

I have the smoker bug again after my last smoker cramping out on me after ten years hard use. I am trying to decide between an used older 22.5 or an used newer 18.5. I used to have a nib 18.5 I won at auction for 100 bucks but the vents froze shut on me. I never remember wanting more space with...