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I have tried it with and without water in the pan.

So, let me be sure I understand. First you get some coals started in the chimney starter. After they get part way going then you stand the chimney starter on top of the pile of charcoal in the ring inside the WSM. Then you continue to let the coals in the chimney heat up, which has the side...

I have some willow wood from a tree removed last week, and I am just wondering if anyone has actually tried it for smoker wood. The link posted by Dave Hutson was helpful. The comment about the bad smell wasn't very encouraging...

Water can be dried out, maybe in a few months or maybe longer, or whatever. How is the smoke itself?

We just cut down a willow tree in our yard and I saved some of the wood. Is willow any good for smoker wood?

My sauce making falls into the semi-random category - various herbs and spices from the kitchen cabinet, not quite chosen at random, but quite variable from day to day. Then there are some extras. For example, today I added some honey, some lime juice, some ketchup, some prepared mustard, and a...

I live at an altitude of about 4300 ft. Is heat control different for WSM operation at these altitudes than at lower altitudes? Also, are cooking times different here than lower altitudes? Here is why I ask. I sometimes find it a little hard to keep the heat up, especially for long periods of...

Did a pork shoulder and a brisket today (fathers day.) It was probably my best brisket so far, and a pretty good pulled pork, at least by my standard. Anyone else cook for fathers day? Alan

Hi Mike Rockwood... a bit off topic, but we might be distant relatives. My great grandfather was born and raised in Massachussetts.He was born in 1805 (yes, two hundred years ago). He came to Utah with the first group of Mormon pioneers, and is progenetor of a branch of the Rockwood family...

Morgan, Thanks for the explanation of the nitrosomyoglobin chemistry. Alan

On the other hand, cheap farm raised salmon is better than no salmon, at least in my book.

I use the cowboy brand lump in my home made smoker, largely because of its very low ash. My relatively primitive setup does not work well when ash builds up. I suspect a WSM would handle ash much better than my home made smoker, so Kingsford would probably be good in that smoker... I need to...

Anybody here tried corncobs? I have used several types of wood, apple, pear, maple, grape vine trimmings, and corncobs. To be honest, my taste buds aren't finely tuned enough to tell a big difference between them, though I can smell a difference in the smoke when it is cooking. My wife...

Here's my theory on the smoke ring. It is only a speculation, and I don't have any proof to back it up. My guess is that the smoke ring comes from the reaction of carbon monoxide from the charcoal fire with myoglobin in the meat. My somewhat flimsy reason for this theory is that carbon...