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I just posted...

Dang! I just realized it's WSM Smoke Day...I gotta go fire up the WSM. Happy WSM Smoke Day everybody! I think I will do a brisket; gotta run...

I have a question about bbq poultry. More specifically the Basic BBQ Chicken recipe provided on this site. I have cooked this recipe twice and each of the cooks, the poultry seemed juicy/raw. Is this a character trait of chicken that is 160 on the breast and 170 at the thigh? On the 2nd cook...

I'm smokin' 2 butts tomorrow, and wanted to toss a brisket into the mix. This will be my first brisket. I just went to Costco, and they had 1 brisket left (and for good reason) it's a 5 pounder. Do I even bother? I mean does this thing have the potential to be any good like its 10 lb...

I am going to be performing my 2nd butt cook tomorrow. Last time I ran out of fuel in the final leg of the cook. My question is, "What is the proper technique to add fuel to the WSM without stirring up ash onto the meat?"

This is a silly question...but I'm doing my first cook in my WSM. I'm doing the BRITU recipe and using rib racks instead of rolling the racks and pinning them. Do I need to flip the ribs if I'm using rib racks?

I am slated to receive my WSM on Wed. Do I need to do any prep to eliminate chemical fumes from the new paint, crome polish, oil preservatives on the metals etc that will give off an unpleasant flavor to the meat during my first cook?