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Put a 9lb Standing rib roast on the WSM the temp was 350 the temp since is barely holding at 275-300. This piece of meat is for a birthday dinner and i need to leave in about 4 hours.The roast will be on for an hour, at 1:40 pm est, i can pull it from the WSM and finish in the oven does any one...

Jamie, I was just given a whole packer left over from the recent KCBS event here in Lexington, N.C. and in reading your directions in the new book, i noticed it says you should prepare it on the 22.5 WSM. Is there any particular reasoning for this, or is this piece of beef just going to be...

I am off today and tomorrow, so i dropped a seven and half pounder on at 6:10 am est fired up the 65 inch plasma pulled some blu-rays off the shelf and gonna kick back and let the Hickory smoke roll. About 11 am i may even pop a top on a Stella or a Schlitz. Hope everyone is having a great day.

I did my first shoulder this past weekend, and i have a question. My wife loved it but for me it was a tad dry. Do you guys cook your shoulder to 190 then pull it off the WSM or pull it between 170-180 and wrap it in foil and towels and put it in the cooler? After i put some BBQ center sauce...

I have read multiple post on here about the creosote in the smokers. I have done one dry run and smoked one shoulder, and my smoker is loaded with it, the inside of the lid and the middle section, my question is since i am trying to season my pit do i leave it on or do i use the hose and a brush...