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Hey all, I've done a couple of cooks now (2 separate rib runs, a chicken, and a pork butt) and I've found that my WSM tends to run towards the hotter side (270-290) throughout these cooks. I purchased a Cajun Bandit door for my most recent cook as the original door left a pretty big space, so...

Hey all, I'm going to be doing my first pork butt this weekend. Really excited as it'll be my first long cook. I'm not at the stage with my temp control yet where I'm willing to go overnight, so I'll be waking up early Saturday morning (3ish) to get everything fired up. My question is, should I...

I've got a ThermoWorks Smoke and for my first two smokes I've simply just run the wire under the lid and placed the lid back on. It seems to work just fine, there is no noticeable gap left from doing this that I can notice, the food has come out great, and I've even seen on ThermoWorks site that...

Hey all, A few weeks ago I pulled off my first smoke, some spareribs that turned out great. A lot of (ok all!) the credit goes to this community and the info I found here. This weekend I'm looking to smoke up some chicken and just curious on what tips everyone has for that? I'm thinking I'm...

Hey there everyone. First off, just wanted to say thanks to this community, I've been reading it a lot lately to prepare myself for my first smoke this coming Sunday! I've been looking to buy a WSM for a while now, and out of the blue last Wednesday happened to find one for real cheap ($140) on...