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Results are in...I used a full ring of Royal Oak charcoal briquettes with 12 lit briquettes to start her up, minion method. Smoked for about 3.5 hours between 225-250 until a temp of 160, at which point I opened all the vents to spike the temperature until it reached 165, this was to try to...

Hi Everyone- I'm going in for my second cook on the 22 inch WSM tomorrow. I'm planning on a spatchcock chicken low and slow (225-250) and some sausage. I know the skin will probably not crisp using this method, but my wife and kids don't eat the skin anyways, so I'm gonna go for the juicy and...

I recently smoked 3 racks of ribs for the first cook....lets you jump right in, but its only about a 6 hour cook....gets some practice at lighting, temperature control, etc...

You know, in the end I did the spathcock chicken on the Genesis cause I did 3 racks of ribs on the WSM. I pretty much followed the recipe from above, but instead cooked on indirect heat 350-400 on the grill for about an hour....turned out really good, very moist and crispy, but not burned skin.

Ok...so it sounds like the advice for next time is to fill the fuel ring all the way, light with less briquettes, just a dozen or so....and then rely on the water pan to keep moist rather than opening the top to spray, leave untouched for 6 hours and apply sauce after they come off? Does that...

Hi Everyone- Today I completed my first cook on my new 22 inch WSM...the results were overwhelmingly positive. I smoked 3 racks of ribs, all dry rubbed, one rack sprayed intermittently with Coca-Cola, and the other 2 racks each basted with different varieties of BBQ sauce from Martins in...

Thanks for the feedback....I'm getting super ambitious and doing Ribs and Chicken tomorrow, so probably gonna try the low and slow...hopefully it comes out great...I'll post the results...cheers!

Hi Everyone- I am planning on cooking on my new 22.5 WSM tomorrow for the first time. I'm planning on a Spatchcock Chicken, mostly because its a reasonably short cook time to get my feet wet. I was planning on doing this recipe...

Hi Everyone- I've been talking about getting a Weber Smokey Mountain for about a year and for my 40th birthday last week my buddies bought me a 22.5 inch WSM. I'm super excited to get it fired up and become an active member of the community. Hoping to start tomorrow with a Spatchcock chicken...