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there's no accumulation of grease, as I good the cooker a pretty good scrubbing after every cook. I didn't always foil the pan though. in any case, wouldn't I smell the rancid grease all the time and not 3+ hours into the cook?

For fuel I use Kingsford Blue Bag with the minion method with about 25 lit coals on a full ring of briquettes. I also use a foiled water pan with water in the pan. Could the fat be burning off as the water level cooks off? I top the water off but not constantly...

Nearly every time I cook pork, whether ribs or butts or shoulders, I notice a strong chemical-like acrid smell after the meat has been on the smoker for a few hours. Have any of you experienced this? It almost smells like strong Windex or something and I can't figure it out. The meat never...

Thanks for your concern! The smoker itself was located about 6 feet from the garage door, which was open about 3.5 feet while cooking. If I was in the garage, the door was wide open. There is also an open window on the other side of the smoker about 10 feet. While I didn't have any...

Thanks for the replies fella's. I ended up putting water in the pan. Sadly, I overcooked the brisket which, predictably, caused a level of dryness. The good news is I only slightly overcooked it so it was extraordinarily tender and not completely dried out. Interestingly, this is my first...

I am cooking on the 22.5" WSM. I used to barely be able to get to 8 hours on a full chamber of charcoal using the minion method. Well, I made two small but evidently huge detail changes: 1) I actually counted the number of lit briquettes I spread on top of the unlit briquettes. I was surely...

I am going to cook a brisket Saturday night into Sunday and wanted to run an idea past you guys. The last couple of times I have done brisket, I have ended up with a soggy bark due to the over-moisturized environment of the WSM with water in the pan. Have any of you smoked a brisket with a dry...

outstanding...thanks for the replies! I was worried but y'all have made me feel a heckuva lot better! I guess this is what BBQ is all about anyway...don't worry, have a beer...and smoke away! I will post pics later. I'm also tossing on a couple racks of spares in a few more hours too!

I failed to let my brisket rest for an hour out of the refrigerator before it went on the cooker. How badly is this going to affect the outcome? ****it...I know better too!

@Tim Yes, I am using briquettes and running in the mid to low 200s. No, I am not tapping the legs. Should I be?

what's up everybody? This is a two-part question based on my hopes to smoke a brisket on Saturday. First, its supposed to rain. How much will rain affect the cook? Do I need to rig up some kind of umbrella or cover to prevent water from seeping into the smoker? Secondly, when I have cooked...

Baby Back **** edit: I added the link instead of the gigantic oversized picture.

Not the best picture in the world but here you go!

turned out awesome!

Brisket is on! 0710 hrs

thanks for the replies! @Len: I agree regarding the rub for the ribs. I will go with a rub with less salt content for the ribs, maybe add in a couple of other spices while I am at it such as white pepper and maybe even some brown sugar. As far as meat arrangement goes...can I place the brisket...

I have a 22.5 WSM and I've smoked two turkeys and one brisket on it so far. All came out pretty well. This weekend, all the women are going to NYC. So, the men are going to BBQ. I am going to smoke four racks of baby backs and a 10-12 lb brisket all in one day. I know, I am kinda swinging for...

Hi all, I am going to rise at about 0200 Thanksgiving morning to start smoking an 11# brisket. Forecast for my area is a low of around 34 degrees, which is what I anticipate the temp to be when I light the smoker. Any tips, ideas, suggestions, etc I should know? This will only be my second...

Hey Sam and Dave, Yes, the drip pan was a combination of preventing burnt drippings and then I made gravy with it later. It was really tasty!

It may have been a hair overcooked...but nothing major. The thermometer read 168 degrees following a half hour rest after I pulled it off the smoker.